Maja Blanca – The Ultimate Coconut Milk Corn Pudding
Maja Blanca is a rich and creamy Filipino coconut pudding made with coconut milk, cornstarch, and sweet corn.It has a smooth, custard-like texture that firms beautifully when chilled.The dessert is naturally gluten-free and perfect for celebrations or everyday treats.Its subtle sweetness and tropical aroma make it universally appealing.Toasted coconut or latik adds a delicious crunch and authentic finishing touch.Simple to prepare and wonderfully elegant, Maja Blanca is a timeless favorite.
Ingredients
- 4 cups coconut milk
- 1 cup heavy cream (optional for extra richness)
- 1 cup cornstarch
- 1 can (14 oz) sweetened condensed milk
- ¾ cup granulated sugar
- 1 can (15 oz) whole kernel sweet corn, drained
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup toasted coconut flakes or latik for topping
Instructions
- Lightly grease a 9x13-inch baking dish or line it with parchment paper.
- In a bowl, whisk 1 cup coconut milk with the cornstarch until smooth and lump-free.
- In a large saucepan, combine the remaining coconut milk, heavy cream, condensed milk, sugar, and salt. Heat over medium flame until warm.
- Slowly pour the cornstarch slurry into the saucepan while stirring continuously.
- Continue stirring until the mixture becomes very thick and glossy.
- Fold in the sweet corn and vanilla extract. Mix thoroughly.
- Pour the mixture into the prepared dish and smooth the top with a spatula.
- Allow to cool to room temperature, then refrigerate for at least 3 hours.
- Top with toasted coconut flakes or latik. Slice into squares and serve chilled.
Notes
- Full-fat coconut milk gives the best texture and flavor.
- Stir continuously to prevent lumps.
- Use canned or fresh corn.
- Latik provides an authentic Filipino topping.
- Chill thoroughly for clean slices.
- Add cheese for a popular modern variation.
- Reduce sugar if you prefer a less sweet dessert.
- Store covered to keep it fresh and creamy.