If you have a sweet tooth and a love for creamy, comforting desserts, you are going to adore this recipe! Creamy Maja Blanca with Corn: A Delicious Filipino Coconut Dessert Recipe combines the silkiness of coconut milk, the subtle sweetness of corn, and the rich creaminess that makes every bite a little celebration. This classic Filipino treat is as delightful to make as it is to savor, offering a perfect balance of flavors and textures that will make it an instant favorite in your dessert repertoire.
Ingredients You’ll Need
Gathering simple, fresh, and essential ingredients is the first step to nailing this dessert. Each item here plays a crucial role, contributing to the velvety texture, naturally sweet corn flavor, or that luscious coconut richness.
- Full-fat coconut milk: Provides a silky texture that is the heart of this dish.
- Evaporated milk: Adds body and creaminess without overpowering the other flavors.
- Sweetened condensed milk: Brings gentle sweetness; you can adjust according to your preference.
- Cornstarch: Acts as a vital thickener for that perfect creamy consistency.
- Water: Used to make the cornstarch slurry, essential for smooth blending.
- Whole kernel corn: Whether canned, frozen, or fresh, it infuses natural sweetness and delightful texture.
- Sugar: Optional, to tweak the sweetness if needed.
- Butter: Enhances the gloss and richness of the finished dessert.
- Salt: Just a pinch to balance all the sweetness and bring out depth.
- Toasted coconut, cheese shreds, latik, crushed roasted peanuts: Wonderful garnishes that add crunch and traditional flair.
How to Make Creamy Maja Blanca with Corn: A Delicious Filipino Coconut Dessert Recipe
Step 1: Prepare the Cornstarch Slurry
Start by whisking together 1 cup of cornstarch with 1 cup of cold water until there are no lumps. This smooth slurry is essential for thickening the dessert evenly and gives you that perfect creamy texture that defines Creamy Maja Blanca with Corn: A Delicious Filipino Coconut Dessert Recipe.
Step 2: Combine the Milks and Corn
In a pot over medium-low heat, pour in 2 cans of full-fat coconut milk, 1 can of evaporated milk, and ¾ cup of sweetened condensed milk, adding a pinch of salt. Stir gently and add 1 to 1.5 cups of whole kernel corn into the mixture, letting the flavors meld together while warming through.
Step 3: Incorporate the Cornstarch Slurry
Slowly pour in the cornstarch slurry while continuously whisking to prevent lumps from forming. Keep stirring as the mixture thickens, watching the texture transform into a luscious, creamy consistency that makes Creamy Maja Blanca with Corn: A Delicious Filipino Coconut Dessert Recipe so irresistible.
Step 4: Add Butter and Final Touches
Once thickened, remove the pot from heat and stir in 2 tablespoons of butter until fully melted. This step gives the dessert a shiny finish and a subtle buttery richness that elevates each bite.
Step 5: Chill and Set
Pour the creamy mixture into a lightly greased pan and let it cool at room temperature for about 30 minutes. Afterward, refrigerate for 1 to 2 hours until fully set. Once firm, slice into squares and get ready to indulge.
How to Serve Creamy Maja Blanca with Corn: A Delicious Filipino Coconut Dessert Recipe
Garnishes
The charm of Creamy Maja Blanca with Corn: A Delicious Filipino Coconut Dessert Recipe truly shines with toppings. Toasted coconut flakes add a delightful crunchy contrast, while traditional cheese shreds bring a salty twist. For added texture and flavor flair, sprinkle latik (golden coconut caramel) or crushed roasted peanuts over the top for a nutty, crisp finish.
Side Dishes
This dessert pairs wonderfully with Filipino meals featuring bold flavors. After a hearty dish like adobo or sinigang, enjoying a sweet, cool slice of maja blanca offers the perfect refreshing finish to your feast. It’s also a great standalone snack or teatime treat that’s light yet satisfying.
Creative Ways to Present
You can serve maja blanca in elegant individual cups for a party or present it as a classic casserole slice for family dinners. For a tropical twist, add fresh fruit slices like mango or pineapple on the side. Layering the maja blanca with fruit puree in glasses turns it into a fun parfait-style dessert that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once your maja blanca is set and sliced, keep the portions covered tightly in an airtight container and refrigerate. It will stay fresh and creamy for up to 3 days, making it a convenient treat to enjoy anytime.
Freezing
If you want to save some for longer, maja blanca can be frozen. Wrap individual portions in plastic wrap and place them in a freezer-safe container or bag. Thaw in the refrigerator overnight before serving to preserve the texture as much as possible.
Reheating
This dessert is best served chilled, so reheating is usually not recommended. If you prefer it slightly softened, let it sit at room temperature for 15-20 minutes before enjoying, allowing the creaminess to melt softly on your tongue.
FAQs
Can I use different types of corn for this recipe?
Absolutely! Fresh, frozen, or canned whole kernel corn all work beautifully. Just make sure to drain canned corn to avoid excess liquid that could affect the dessert’s consistency.
Is there a vegan version of Creamy Maja Blanca with Corn?
Yes, you can substitute evaporated milk with coconut cream or almond milk and use a plant-based butter alternative. This will keep the creamy texture while making it entirely plant-based and dairy-free.
How sweet should the dessert be?
The sweetness can be adjusted easily by altering the amount of sweetened condensed milk and optional sugar. Taste the mixture before setting and add sugar little by little until you hit your desired sweetness.
Can I add flavors like vanilla or pandan?
Definitely! Vanilla extract or pandan essence can add wonderful aromatic notes that complement the coconut and corn flavors, making your maja blanca uniquely delightful.
What is latik, and can I skip it?
Latik is a traditional Filipino coconut caramel used as a topping. It provides a deliciously crunchy, caramelized bite but can be skipped if you want a simpler presentation or prefer other garnishes.
Final Thoughts
There is something incredibly comforting and nostalgic about Creamy Maja Blanca with Corn: A Delicious Filipino Coconut Dessert Recipe. It’s a sweet hug in dessert form, blending creamy coconut goodness and the natural sweetness of corn into a treat that’s both simple and special. I encourage you to give this recipe a try and share the joy of this Filipino classic with your loved ones—once you’ve had it, you’ll keep coming back for more.
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Creamy Maja Blanca with Corn: A Delicious Filipino Coconut Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino
Description
Creamy Maja Blanca is a classic Filipino dessert made with coconut milk and corn, resulting in a rich, silky pudding that’s both sweet and satisfying. This recipe incorporates full-fat coconut milk, evaporated milk, and condensed milk for a luscious texture, thickened with cornstarch, and studded with sweet corn kernels. Served chilled and topped with traditional garnishes like toasted coconut, cheese shreds, latik, and roasted peanuts, it’s a delightful sweet treat perfect for any occasion.
Ingredients
Base Ingredients
- 2 cans Full-fat coconut milk
- 1 can Evaporated milk
- ¾ cup Sweetened condensed milk
- 1 cup Cornstarch
- 1 cup Water
- 1 to 1.5 cups Whole kernel corn (canned, frozen, or fresh)
- a pinch Salt
Additional Flavorings and Garnishes
- to taste tablespoons Sugar (optional)
- 2 tablespoons Butter
- Toasted coconut (for garnish)
- Cheese shreds (for garnish)
- Latik (coconut caramel, for garnish)
- Crushed roasted peanuts (for garnish)
Instructions
- Prepare the Cornstarch Slurry. In a bowl, whisk together 1 cup of cornstarch with 1 cup of cold water until completely smooth and free of lumps to create the thickening slurry.
- Combine Milks and Salt. Place a pot over medium-low heat and add 2 cans of full-fat coconut milk, 1 can of evaporated milk, ¾ cup of sweetened condensed milk, and a pinch of salt. Stir to combine and begin heating gently.
- Add the Corn Kernels. Stir in 1 to 1.5 cups of whole kernel corn into the milk mixture and continue heating to warm through, allowing the flavors to meld.
- Incorporate the Cornstarch Slurry. Gradually pour the cornstarch slurry into the pot while whisking continuously to avoid lumps. Cook the mixture, stirring constantly, until it thickens to a smooth, pudding-like consistency.
- Add Butter for Gloss. Remove the pot from heat and stir in 2 tablespoons of butter until fully melted and incorporated, which will add shine and richness to the dessert.
- Set the Maja Blanca. Pour the hot mixture into a lightly greased pan. Let it cool at room temperature for about 30 minutes to start setting.
- Chill to Fully Set. Transfer the pan to the refrigerator and chill for 1 to 2 hours until firm and set properly.
- Serve with Garnishes. Once set, cut the Maja Blanca into squares and top with traditional garnishes like toasted coconut, cheese shreds, latik, and crushed roasted peanuts before serving.
Notes
- You can adjust the amount of sweetened condensed milk or add sugar to taste if you prefer a sweeter dessert.
- For best texture, ensure continuous stirring when adding the cornstarch slurry to avoid lumps.
- Latik can be homemade by reducing coconut cream until golden brown or bought pre-made from Filipino stores.
- Refrigerate leftovers in an airtight container and consume within 3 days for best freshness.
- You can substitute fresh corn when in season for the best flavor, or use frozen or canned corn for convenience.
