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 special maja version 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 and yields a huge 13 x 9 rectangular pan that is perfect for serving a large crowd. Or to enjoy all by yourself.
Difference from tibok-tibok
Although both are pudding desserts and are usually topped with latik, different ingredients give them distinct flavors and textures. While maja blanca is made of coconut milk and cornstarch, the Kapampangan tibok-tibok is made of carabao 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.
- Allow to cool completely before covering with film as the escaping steam might create water puddles on top of the pudding.
How to serve and store
- This maja blanca espesyal is delicious as an after-meal dessert or midday snack. Enjoy a slice with latik or toasted coconut topping!
- Store leftovers in the refrigerator for up to 3 days.
More maja desserts
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
- ¾ cup sugar
- 1 can (15 ounces) sweet kernel corn, drained
- 1 cup cornstarch
- ½ 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.
Notes
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
EDITH says
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?
Lalaine Manalo says
I've made this recipe many times and the mixture does set. Did you measure the ingredients?
Retchelle Marasigan says
I have made this recipe, gosh ... maybe 8 times now. It is sooo delicious and sets perfectly every time, until today, lol! I added the starch mix and it stayed watery. Kept adding little bit more at a time and it still stayed watery. It took me about 30 minutes to figure it out. I didn’t cook/heat the milk mixture as long as I normally do. I thought, as long as the sugar is dissolved, it’s fine. WRONG! The milk mixture needs to be very hot to activate the thickening of the starch. Thanks to my 15 year old daughter for suggesting to turn the heat back on 😄😆.
Lalaine Manalo says
Yes, it need to be sufficiently heated for the corn starch to work 🙂
Rachell says
Hindi din po nagset ung nagawa ko, may way po ba to fix it p?
Mary Agnes Briones says
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?
Maria says
A really stupid question here.....but is cornstarch the same as gawgaw?
Lalaine Manalo says
No question is ever stupid. 🙂 In fact, hindi ko rin alam ang sagot. Gawgaw is used para ibabad ang damit para tumigas di ba?
Len says
Yes. Gawgaw is cornstarch. 🙂
Marie says
Also, in lieu of the evaporated milk, can I use Nestle All Purpose Cream (or any all purpose cream available)?
Lalaine Manalo says
I've never tried using Nestle cream. I am just worried it might separate and curdle when heated?
Marie says
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.
Lalaine Manalo says
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
Nicxz says
Ung cocnut milk po ba un ung pangalawang piga ng niyog?tia
Lalaine Manalo says
Yes at coconut cream will be the first extraction 🙂
O says
I don’t have coconut cream but i have extra cans of coconut milk- can i make latik using coconut milk?
arlene pilones says
thanks po sa ingredients ma'am
Annabelle Santos says
Hindi po kaya mabubuo kung
1 1/2 cup gata
1 lata evap
1 lata condense
3/4 cup sugar1 lata kernel
1cup cornstarch
1/2 cup water
Ang daming beses ko na po gumawa ng maja hindi na ko naka buo 🥺🥺🥺
Cleofe says
Hellow madam,pwede bang humanity ng powder na ube if wla akong mkita na tutuong ube,ksi gusto ko sanang mag negosyo mam
Zenn mcnally says
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
Lalaine Manalo says
Thank you so much, Zenn, for the feedback. I am glad the recipe worked well for you 🙂
Alexa says
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 ❤️❤️❤️
Lalaine Manalo says
Thanks for the feedback, Alexa. I am glad you liked them 🙂
Yen says
Can we use corn flour instead of corn starch.. will the outcome product be the same?
Lalaine Manalo says
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?
Nila says
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.
Lalaine Manalo says
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.
Beth says
I followed your recipe and it turned out perfect! I'm so happy of my maja blanca❤️. Thank you❤️!
Lalaine Manalo says
I'm glad it turned out well, Beth!
Crizen says
Thanks for the recipe. Perfect! 😍
Lalaine Manalo says
Thank you so much!
Lealyn Tutor says
Hello po. Ask ko lang kung how many minutes hahaluin after mo ilagay yong cornstarch?
Thank you po!
Lalaine Manalo says
Mabilis siyang magthicken as long as maiinit na ang milk mixture. Let it cook until parang very thick paste siya.
Regina belle says
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
Lalaine Manalo says
Thank you so much, Regina! I am glad you enjoyed it!
Gigi Q. says
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.
Lalaine says
I am glad everyone enjoyed it. Yes, more corn the better 🙂
marichu says
coconut cream is all sugar ,not turned into latik.. just burned sugar ,though i used low fire. i should use coconut milk instead..
Lalaine says
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.
Marlie Posadas Pasilan says
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.
Lalaine says
Enjoy!
Jueven Abrenilla says
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.... 😉
Lalaine Manalo says
I am glad you enjoyed it! I am sure you'll be the star of the party with this on hand 🙂
yola atienza says
Hi,
How far in advance can cook maja blanca and cassava cake? Thanks po.
Yola
Lalaine Manalo says
They should be good for up to 3 days in the fridge 🙂
Jay says
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.
Lalaine says
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.