Maja Blanca Espesyal is a Filipino-style coconut pudding made extra delicious with evaporated and condensed milk. Sweet, creamy, and topped with latik, it’s delicious as a snack or dessert.
One of the first recipes I posted here on Kawaling Pinoy is a simple version of maja blanca made of coconut milk, cornstarch, sugar, and toasted coconut. Although it’s creamy and delicious and has satisfied my sweet cravings on many a night, I have to say it pales next to this maja blanca espesyal which has an added creaminess from condensed and evaporated milk.
If you’re looking for the ultimate dessert, this Filipino-style coconut milk dessert is your answer. With soft bites of luscious pudding generously studded with sweet corn kernels and topped with golden latik, you’ll have guests lining up for more!
The recipe is simple to make and yields a huge 13 x 9 rectangular pan perfect for serving a large crowd. Or to enjoy all by yourself.
Difference from Tibok-Tibok
Although both are pudding desserts and usually topped with latik, a different set of ingredients gives them their distinct flavor and texture. While maja blanca is made of coconut milk and cornstarch, the Kapampangan tibok-tibok is made of carabao’s milk and rice flour.
Cooking Tips
- Do not allow the milk mixture to come to a rapid boil lest it curdles or separates.
- To boost flavor, replace the water used to dissolve the cornstarch with the packing liquid in the canned corn kernels.
- When preparing the cornstarch slurry, add the cornstarch slowly into the water to make it easier to stir and dissolve.
- Remove the latik from the heat a shade lighter as it would continue to cook and brown in the residual heat.
- No time to make latik? Substitute toasted desiccated coconut.
Looking for more creamy maja desserts? Try this ube flavor or this langka version!
Maja Blanca Espesyal
Ingredients
- 1 can (13.5 ounces) coconut cream
- 2 cans (13.5 ounces each) coconut milk
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) condensed milk
- 3/4 cup sugar
- 1 can (15 ounces) sweet kernel corn, drained
- 1 cup cornstarch
- 1/2 cup water
Instructions
- In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken.
- Lower heat and simmer. As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning. Continue to cook and stir until curds turn golden brown.
- In a fine-mesh sieve, drain latik from the oil.
- Brush bottom and sides of a 13 x 9 baking dish with coconut oil. Set aside.
- In a large pot, combine coconut milk, evaporated milk, condensed milk, and sugar.
- Over medium heat, bring to a gentle boil, stirring occasionally until sugar is dissolved.
- Add corn and continue to cook for about 2 to 3 minutes
- In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved. Gently add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a thick paste.
- Transfer mixture into the prepared dish, smoothing top with a lightly oiled spatula or knife. Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.
- Brush top with coconut oil and sprinkle latik on top. Cut into serving squares.
Video
Notes
Nutrition
Hi.
I just want to ask if I can use Equal instead of the regular granulated sugar. If yes, how much Equal stick ( 1 stick = 2 teaspoons of sugar) do I need in equivalent of the 3/4cups you used for this recipe? Many thanks!
Equal has a more concentrated sweetness than regular sugar so please adjust the amount according to your taste.
gumawa po ako last night, sinunod ko naman po yung recipe mo, pero bakit po hindi siya nag set? para lang siyang mousse .. ano po bang kulang dun? baka need ko dagdagan ng corn starch?
I’ve made this recipe many times and the mixture does set. Did you measure the ingredients?
I tried this recipe twice. This time, converting the ounces to cups, I used 1 1/2 cups coconut cream for the latik and 3 1/2 cups coconut milk for the mixture. Maybe I put too much? Is the rough converson you made of 1 can coconut cream and 2 cans coconut milk in your recipe to 1 3/4 cups coconut milk the you suggested earlier both for the latik and the mixture?
Since the the end product is a lot (2 pans), can I freeze the second pan for later consumption without spoiling the flavor?
A really stupid question here…..but is cornstarch the same as gawgaw?
No question is ever stupid. 🙂 In fact, hindi ko rin alam ang sagot. Gawgaw is used para ibabad ang damit para tumigas di ba?
Also, in lieu of the evaporated milk, can I use Nestle All Purpose Cream (or any all purpose cream available)?
I’ve never tried using Nestle cream. I am just worried it might separate and curdle when heated?
Hi ma’am, for the list of ingredients below, does the measurement refer to cups? It says “ounces” in your list, but I’m no good at using ounces. I tried converting but the results were vague 😔 I’m really more of a “cup” person. 🤔
2 coconut milk
1 evaporated milk
1 condensed milk
¾ cup sugar
1 sweet kernel corn, drained
Excuse me for this dumb question.
No worries, Marie! An easy way to convert is this. 1 cup is equal to 8 ounces.
It would roughly be:
1 3/4 cup coconut milk
1 1/2 cup evaporated milk
1 3/4 condensed milk
¾ cup sugar
1 7/8 sweet kernel corn, drained
1 cup cornstarch
½ cup water
Ung cocnut milk po ba un ung pangalawang piga ng niyog?tia
Yes at coconut cream will be the first extraction 🙂
Hello miss Lani
Thank you for sharing this recipe first time I make maja blanka. And it come out perfect i did just how what ur recipe says.
Thank you
Thank you so much, Zenn, for the feedback. I am glad the recipe worked well for you 🙂
Thank you so much po! Tried and tested this recipe, my classmates love it!!
Even the cheese puto po, ❤️ I will try your kare kare recipe next time ❤️❤️❤️
Thanks for the feedback, Alexa. I am glad you liked them 🙂
Can we use corn flour instead of corn starch.. will the outcome product be the same?
I am not sure what part of the world you’re at but I think some countries call cornstarch corn flour. Here in the US, corn flour is grainy and has different culinary uses. Is the corn flour you have white and fine like all-purpose flour?
Sadly, I would have to agree to the previous posts that there isn’t enough cornstarch in this recipe. I used measuring cups for precision and followed the recipe to a T; however, the Maja Blanca didn’t thicken as I’ve hoped for. It did not reach the desired consistency. Also, it was way to sweet. There’s already plenty of sugar in the condensed milk, so I suggest cutting down to 1/2 or 2/3 cup. Miss Lalaine, thanks for sharing this recipe, and I hope you publish this comment so others who want to try this recipe will be able to tweak the measurements.
Hello Nila,
I am sorry the recipe didn’t work well for you. I make this all the time and never had problems. I’ve also had great reviews from other viewers as well. It’s actually very thick so I am not sure why it’s not thickening properly in your end. The sweetness, of course, you can tweak to suit your taste. Thank you for your feedback! I am going to check the recipe card to make sure I didn’t omit anything by mistake.
I followed your recipe and it turned out perfect! I’m so happy of my maja blanca❤️. Thank you❤️!
I’m glad it turned out well, Beth!
Thanks for the recipe. Perfect! 😍
Thank you so much!
I have tried the recipe and its so yummy! Back home I even dont know how to cook but have learned everything abroad. So lucky that I have found your recipe. Now I have to wait for my critics feedback later but for sure they’ll be blown away how this pudding tastes like. More power and God bless.. xx
Thank you so much, Regina! I am glad you enjoyed it!
Hi Ms. Lalaine. I tried your recipe but added 1 cup more of corn. It was perfect, not too sweet. It sets very fast. It was still a bit warm when i served it and everybody loved the taste. Thank you.
I am glad everyone enjoyed it. Yes, more corn the better 🙂
coconut cream is all sugar ,not turned into latik.. just burned sugar ,though i used low fire. i should use coconut milk instead..
Hello Marichu,
I don’t understand why coconut cream is all sugar? Coconut cream is coconut milk, it’s the first extraction or kakang gata.
Hi,
This is my first time to make maja Blanca . Thank you for the recipe though I haven’t tried it yet while sending this message, I’m waiting for it to cool down and put in the fridge.
Enjoy!
I am fond of cooking but today is my very first time to try cooking Maja Blanca and took this recipe from you. Therefore thanks for publishing one coz I found it really creamy, yummy and not-so-sweet Maja Blanca. I made one today because we are invited for a little gathering and I am quite confident to bring this later as my share…. 😉
I am glad you enjoyed it! I am sure you’ll be the star of the party with this on hand 🙂
Hi,
How far in advance can cook maja blanca and cassava cake? Thanks po.
Yola
They should be good for up to 3 days in the fridge 🙂
Your recipe has missing engridient, using only this recipe di mabubuo ang maja blanca mo. May secrete recipie yan ang pagawa na wala dyan sa list of engridient mo, si nanay ko nilalagyan yan ng lihiya. Kasi pag walang lihiya di magsosolidfy ang maja at maja blanca mo.
Hello Jay,
I’ve never heard of lye used in maja blanca and it’s actually not needed to thicken the maja as the cornstarch does the job.
Hi, Lalaine. It’s me again!
I made this two weeks ago but the maja blanca didn’t set. It was more of a pudding, I couldn’t cut on it so I had to eat it that way. I followed your recipe step-by-step. What do you think I did wrong? Should I put more corn starch?
Please answer cause I plan on doing it again soon. Also, the next time I make it I won’t be putting latik so I won’t have coconut oil to brush on the pan. Can I use baking spray? Hope to hear from you soon. Thanks!
I am sorry you’re having trouble with the recipe. I am not sure why it didn’t thicken. It’s supposed to turn into a very thick paste almost as soon as you whisk in the cornstarch slurry. In fact, you’ll have a hard time stirring and whisking because it gets so thick. May I ask, please if you used a measuring cup? This recipe is really dependent on exact measurements due to the cornstarch.
Yes, you can grease the pan with non-stick spray or even melted butter. I just like to use coconut oil for the aroma.
Let me know if there’s anything I can do help.
Try cooking it longer until you can barely stir about 6 minutes after you ad the cornstarch slurry.
How far ahead can I make this? Will this hold up if I make it 2days ahead of time? Thanks!
Hi Cynthia,
Yes, it will keep well in the fridge for about 2 to 3 days. 🙂
I’ve already tried your maja recipe and it was so great that people who taste it, appreciated so much and it’s very overwhelming. Thank you .
Yay! I am glad everyone liked it 🙂
Maja Blanca is family’s all time favorite. An occasion would not be complete without this when my children were still young. It’s not costly and just easy to prepare. Mine was just simple but seeing latik added on top makes me think of making one again. Thank’s, Lalaine! I’m not a kitchen person, but this inspires me a lot.
I am glad you find the recipe useful 🙂
can you use honey to substitute the sugar? I thought the amount of sugar mixed with condensed milk was too sweet. At least honey is natural and less guilt after eating the whole pan in one sitting 🙂
thanks.
I’ve never used honey in place of sugar in this recipe it but it’s worth trying 🙂 Yes, I don’t make this often as I can’t stop myself from eating the whole pan by myself 🙂
Hi my name is Jerem, and I would like to ask for your permission to use your recipe for a school project. It will be an Ibook about Maja Blanca and will be published online. I will give you proper credit po
Thank you!
Tried the Recipe , needs more contstarch I think (maybe a half cup more) . Mine came out not holding well in form , it isn’t solid enough to be sliced well and picked by hand . Great taste though . Thanks
Hello Rhai,
Thank you for the feedback. I find the amount specified enough for a very thick, solid consistency but please, feel free to modify to better suit your preferences. Sometimes we get different results from different brands of cornstarch.
hi lalaine, can i use fresh milk instead of evaporated milk. thank you.
Hi Danica,
Yes, you can swap fresh milk for evaporated mil but there might be some change in taste as evap is richer and creamier than fresh milk.
The maja was perfect.. just made some adjustment because of a vegan friend and change the white sugar with brown.. although i cant say the same with the latik. Its no where near to what it should look like. But great stuff thanks.
The latik didn’t come right?
Te pano gumawa ng maja without milk evap..mhirap kc ako mkahnp ng evap s place ko ano pb pede pmalit s evap?
Pwde fresh milk or homogenized, hindi nga lang as rich ang taste 🙂
I wanted to veganize this too (no dairy), what did you use for condensed milk replacement?
You can omit it and just adjust the amount of sugar to your desired sweetness 🙂
coconut flakes is great too..toast it in a pan in a low fire
Thanks for the tip!
Thank’s lalaine i will try ur recipe for the birthday of my son nextwek!
Enjoy! Wishing your son the best of birthdays 🙂
Im using canned coconut milk.. how many cups po ang pwede instead of ounce.
Hello Jam
8 ounces will equal 1 cup.
Hi lalaine! I like your blog, we made our 1st maja blanca, my husband and i using your recipe. We’re waiting for it to cool so we can refrigerate it. And instead of using latik, we used crushed peanuts as toppings, hope it turns out well 🙂 im excited! Thanks! Have a nice day!
I’ve never tried ground peanuts for this, I’d love to hear how it turned out 🙂
In Mindanao we always use crushed peanuts
THanks for the tip, Grace.
I tried your recipe , it was good but I suggest to use 1 cup of water.
Thank you so much for this recipe. I have tried it and it was really really yummy for my tummy hehehe. I look forward on trying your other recipes and that I am so glad I have stumbled upon this site. Much appreciation and thanks.
Haha yummy for my tummy, I should use that as tagline for my blog 🙂
I am glad you enjoyed the maja blanca. It is my favorite!
Hi,
Hope youre doing well.
Just want to tell you that your recipe is superb!?
However, mine didnt settle well. The top portion went firm but from mid to bottom was gooey.
All the measurements are followed. What went wrong? Was it in the cooking time?
Hello JC
Thank you for your feedback, I really appreciate it.
I am sorry to hear that the maja blanca didn’t turn out as it should. I am not really sure why it turned soggy in the middle, especially since the measurements were followed. After you add the cornstarch mixture, it should thicken really fast and will completely set when cooled.
Hi ms lalaine,
I made my maja blanca but accidentally put in less cornstarch.. ive placed it in the ref but still it did not set.. how can i troubleshoot this? Can i add cornstarch to the mixture? Thanx!
This is the first time I made this. I was missing my grandma’s maja blanca and decided to try making it myself. It turned out fantastic! Thank you so much for this recipe. It brought back many fond memories from my childhood. I actually let it set overnight at room temperature and it firmed up nicely. I also used cream corn style and added some fresh corn (cause I love it with lots of corn); it tasted phenomenal!
Thank you so much, Kay, for your feedback. You made my day 🙂
First recipe from your blog I’ve tried and it was perfect! Followed everything as written except I used fresh sweet corn: 2 medium, milk scraped from the cobs after shucking for extra corn flavor. Just the right consistency and sweetness. No problem with it solidifying even after cooling in room temp. Refrigerating it turns the coconut oil solid and that’s not very good eats.
My only problem was the color – it was cream-colored, not white (Blanca), like yours.
Thanks for sharing. Definitely will try more of your recipes!
Hello Minda
I am glad you enjoyed the maja blanca, I really appreciate your taking the time to leave a feedback. Yes, fresh ingredients are always best 🙂
The coconut oil is usually brushed on the maja after it has set and cooled in the refrigerator.
My maja blanca is actually more cream colored than white. I am assuming yours maybe a little bit “darker” because of the fresh corn?
Thanks again for visiting 🙂
Sooooo good! Thanks for sharing this recipe! <3
Hi Ms. Lalaine, I would like to try your Maja Blanca recipe as it sounds delicious. Can I use cream corn style instead of whole corn kernel? What would be the measurement then? Or can I just pour everything (including the creamy liquid part) in the mixture?
I would appreciate to hear from you at the soonest as I would like to try it asap. Thanks, Ruth
Hello Ruth
I’ve never tried cream style corn for maja blanca but I don’t see why it won’t work. Yes, just dumped the whole content. I don’t think it will make too much of a difference in the maja’s consistency as cream style is pretty thick. If any, just add a little more cornstarch slurry. Let me know how it turns out. Happy cooking!
Good morning :).Would it give same results of consistency if corn flour instead of cornstarch ang gagamitin? Thanks
Hello Mary Grace
I believe corn starch and corn flour are the same. Corn flour in the Philippines is called corn starch in the U.S.
Hi. I really want to make this, but I just cook for two. Do I simply halve the amount of cornstarch along with the other ingredients? I don’t know if all recipes work that way. I want it to set properly and still have the right texture.
Hello Veronica
Yes, you halve the recipe. You can easily add more cornstarch slurry during cooking if the mixture is still thin. The maja blanca should thicken almost immediately.
Hello Ms. Lalaine.
Thank you for sharing this recipe. I’ve tried it and it was good. My family loved it. And for that, I was assigned to make maja for the upcoming blessing of our new house. My problem is that, how many ingredients will I use, for 100 people. I am not good at calculating when it comes to this.hahaha;) Please help.
Thanks for the response in advance. God bless.
Hello Ash
I am glad everyone enjoyed the maja blanca. The recipe makes about 6 to 8 servings but these are hefty slices so for about 100 guests, I suggest multiplying 5 to 6x. This should be enough especially if you are serving other sweets and desserts. Hope this helps. Let me know if I can help you further.
hi, I like your version Mam but is there any particular event or Festival to serve Maja Blanca?
Hi Nica,
It’s usually served on parties but no reason not to enjoy it any day 🙂
Hello there,
Thank you for your recipe! Though, it is very easy to follow, I too, also had problems with the maja blanca setting. While it was still good, I used one cup of cornstarch, it turned out like pudding 🙁 Also, it was way too sweet for my taste. I would not have added more sugar to it.
Hi Maria
I am sorry to hear the maja blanca didn’t turn out well for you. I really am suprised as I tested this recipe many, many times and I make it a lot for parties with great results. I dont know why yours is still pudding consistency even when cooled as the mixture becomes very thick even just after you whisked in the cornstarch and it’s still hot. It gets so thick even while I am pouring the cornstarch mixture, I can hardly whisk it. It will set more as it cools that you can cut it into squares. The only reason I can think of is maybe you used too much liquid? It should be 1 can evap (12 ounces), 1 can condensed (14 ounces), 2 cans coconut milk (14 ounces each which is about 3-1/2 cups) and 1/2 cup water to dilute the cornstarch. The 2 cups coconut cream is only to make latik and not added to the maja blanca mixture. Make sure sweet corn is drained from liquid. If this measurements are followed, I assure you the maja blanca will turn out nice and thick like the picture. With the amount of sugar, 3/4 cup was perfect for my taste but you can decrease that to suit yours. Hope this helps.
Hi Ms. Lalaine! I love your website, truly a lot of help for a newly wed like me and no experience in cooking, haha. This recipe was really good however, even after refrigerating hindi siya naging matigas where you can actually cut it. Ung consistency malapot lang. Help please. First time bloopers. I followed the steps so not sure what went wrong. 🙁
Hello
I am sorry to hear about how your maja nlanca turned out. The reason it didnt set properly is most probably because of not enough cornstarch. Did you measure ingredients?
I thought I did. But thanks for letting me know. It’s still delicious though!
The liquid measurements are very important for it to thicken properly with the cornstarch added. Was the mixture boiling? Because when it is very hot, the mixture will already thicken as you are adding the cornstarch slurry.
I just tried it yesterday. Recipe failed… It didn’t set… malambot…akalaq titigas pag nilagay sa ref,but still ganun padin.. I followed the measurements. Pwede kea iluto uli? Tapos dagdagan ng cornstarch? Sayang kz
I am sorry to hear the recipe didn’t work well for you. I am not sure why it didn’t set when measurements were followed. I’ve made this recipe many times for parties using the same measurements and never had problems with it setting. Did you cook the mixture enough?
Delisyoso.ansarap grabe.more recipe pls.do u bake cake?share ur recipe.tnx
Thanks, Ivy. I am glad you enjoyed it. I m working on a few cake recipes and hopefully, be able to post them soon 🙂
Thanks so much for sharing your recipe. The maja blanca itself was delish…however, making the latik was kind of off. You stated to use coconut cream when it should have been coconut milk. There is a huge difference between the two, as I found out while making the latik. The coconut cream never separates thus causing it to turn into a darkened cream and not the latik. Hope you can make that correction and prevent future frustrations.
Hello Michelle
I am sorry that the latik part of the recipe didnt turn out well for you. I understand the frustration of wasted time and ingredients when the recipe doesn’t pan out as expected.
Please allow me to clarify a little bit of the making of latik. This maja blanca is so delicious I want your next attempt to be more successful.
Although you can certainly use coconut milk to make latik, I prefer to use coconut cream or kakang gata. As it is the first extraction, coconut cream/kakang gata has less water content and thus reduces faster than coconut milk. Also, as it is more concentrated, you can extract lot more coconut oil. Done right, the curd will separate from the oil, actually the latik will be swimming in a lot of coconut oil when it is done. For it to break into curds and not result to a browned clump, you need to start stirring and breaking the lump of coconut cream when it begins to thicken. Latik requires a bit of tending. Use a nonstick skillet over low heat and when the mixture begins to bubble, occasionally stir it so it breaks apart into curds. When the curds are golden brown, strain in a fine mesh sieve to draw out the oil.I hope this helps. Please let me know if there is anything else I can help you with this recipe. Thanks 🙂
Leave the can of coconut milk undisturbed overnight. This will separate the cream from the mother liquor (or the other liquid components) then decant the cream to a pan for boiling.
Hi.ano pong brand ng coconut milk gamit nyo po? Thanks..
Hi Emille
Wala akong specific brand na ginagamit, kahit anong lang naka-sale o pinakamura. I’ve tried Chaokah, Pamana brand ok naman ang resulta 🙂
OMG!! That’s all I’ve got to say. Made it for a Breakfast Club gathering from work and it flew!
People really raved about it. They said it was orgasmic! I got to be honest, I really never expected much from it but once I tasted it I confirmed myself of how scrumptious it was.
Definitely a HIT!!!!!!!!!
Yay! I am glad everyone liked it. This is one of my favorite recipes, so yummy I can eat the whole pan! Thank you for the feedback, Marisol 🙂
hi..i love to cook this maja blanca for our monthsary celebration..i invite some of my friends to share with us the special moment..i am hoping that they will love this recipe that i will add for the menu
thanks!!
I hope the maja blanca was a success with your guests 🙂
I appreciate your kindness for sharing this maja blanca recipe. Do you think this is NOT too sweet due to the fact that you used 14oz of condensed milk and 3/4 cups of sugar? If you say that’s the right measurement I will follow it, I just don’t want the maja blanca to be extremely sweet. Thanks,
hi Lily
I used about 4 cups of coconut milk and about 1-1/2 cups of evap as well so it kind of balanced out the amount of sugar. It tasted just right for me but please, feel free to use a little bit less if you like, try 1/2 cup.
Just want to share my experience when i first cook Maja Blanca, it was really good because i can make it for a living for a while, i tried to sell it before to my co-worker when I’m off from work for extra income, then i tried joining exhibits near the exclusive villages when i had a chance and it was really successful i guess, why? because from all the participants of the exhibit i can say that I’m the first one to sell all my goods for the day and some have to comeback for another slice, it was really a great experience….
Wow! What a great experience indeed! Thank you for sharing, Regina 🙂
Great recipe to start the week! Have no idea before that maja blanca is as easy as 1-2-3. My mother will surely love this. Thanks for this, Lalaine!
Yes, maja blanca is one of the simplest desserts ever. I hope you give this a try, your mom would surely appreciate a slice 🙂