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)

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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.