Maja Blanca is a rich, creamy coconut pudding that’s sure to be a crowd favorite. Great as a midday snack or dessert!
And just like that, my three-week vacation is over. I returned to the U.S. last night, exhausted from the long flight but very much inspired and excited to get back to the swing of things.
This recent trip to the Philippines was fruitful. Not only did I have a wonderful time with my mom, daughter, and extended family, but I was also able to work on a bunch of native cake recipes with a skilled magkakanin in our hometown.
This maja blanca was one of my earliest recipes on the blog, first posted in 2013. It’s a more straightforward version of our classic Filipino coconut pudding, with fewer ingredients and simpler steps than the maja blanca espesyal and maja de ube I also have on the blog.
However unpretentious, it is luscious and delicious in its own right!
What you’ll need
While my other maja recipes include evaporated milk and condensed milk, the pudding base for this simple maja blanca is a basic mixture of coconut milk, cornstarch, sugar, and corn kernels. Instead of a golden latik topping that can be a bit time-consuming to cook, it’s garnished with toasted coconut flakes, which take a minute or two to make.
Helpful tips
- To keep the coconut milk from curdling and separating, cook at a gentle simmer and do not boil.
- For a richer, creamier texture, use kakang gata or the first coconut extraction.
- To add more corn flavor, use the packing liquid from the can in place of water in equal amounts to dissolve the cornstarch.
- Remove the toasted coconut flakes from the heat a shade lighter as they’d continue to cook and brown in the residual heat.
- I used a tin 9 x 6-inch baking dish, but an 8 x 8 should also work.
- For the pudding to set properly, cook the mixture to a thick paste.
- Allow to cool before covering with film as the escaping steam might cause water puddles on top.
How to serve and store
- Enjoy this coconut pudding well-chilled and set as an after-meal dessert or midday snack.
- Top with a smattering of latik or shredded coconut for added aroma, flavor, and crunch, and slice into serving portions.
- For best results, add the toasted coconut flakes when ready to serve, as they tend to lose their crunch over time.
- Refrigerate leftovers in a covered container for up to 3 days.
More maja recipes
Ingredients
- 2 cans (13.5 ounces each) coconut milk
- 1 can (14 ounces) cut corn, drained
- 1/2 cup sugar
- 1/4 cup cold water
- 1/2 cup cornstarch
- 1/4 cup desiccated coconut flakes
Instructions
- In a saucepan, combine coconut milk, corn, and sugar. Over medium heat, bring to a gentle boil, stirring occasionally until sugar is dissolved.
- In a small bowl, mix cornstarch and cold water until completely smooth. Slowly add to coconut milk, whisking vigorously to prevent lumps.
- Continue to cook, whisking regularly, for about 2 to 4 minutes or until mixture thickens to a smooth paste consistency.
- In a lightly greased 8 x 8 baking dish, transfer thickened coconut mixture. Using a spatula, smooth surface.
- Allow pudding to cool for a few minutes. Cover and refrigerate for about 1 to 2 hours or until completely set.
- In an ungreased skillet over medium heat, toast shredded coconut, stirring frequently, for about 1 to 2 minutes or until golden brown. Remove from heat immediately.
- To serve maja blanca, sprinkle toasted coconut flakes on top and cut into squares.
Notes
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.”
A Hindi says
Salamat po!
Tried our recipe, very useful & was delicious.
GC says
I like your traditional recipes. Pinoy na pinoy. Yung original na lasa na hinahanap ko. Thank you for sharing.
Charlie Magne Agsalud says
I made a maja Blanca yesterday on my brother in law’s birthday celebration and everybody loves it! They said it perfect!Thank you so much for sharing your recipes! Very easy steps and perfect flavors!
Maria Shiela S. Dolosa says
Wow thank you so much for having this wonderful recipes. I want also to learn how to make Maja Blanca. I want to make it on my own for merienda or any dessert in any occasion like birthday, anniversary or any gathering to attend to.
Bryan says
Unfortunately, me and my wife both had a diahrea when we cooked this recipe. I think the coconut cream is too much which makes the consistency too thick and may need to add water or milk to improve.
Lalaine Manalo says
I’m sorry if you had stomach issues, but I don’t think it’s from the thickness of the coconut cream. It might be because the coconut cream/milk you used was spoiled as it does go bad quickly, especially if not stored or handled properly. It could also be because dessert was not stored properly.
Christian says
Quick and easy!
Angela says
Thank you so much, I will try this recipe. I have long been searching for a maja blanca recipe that does not include evaporated milk and condensed milk.
Lalaine Manalo says
Enjoy!
Annette says
Hi Lalaine,
I just tried cooking your recipe for the maja blanca. I used condensed milk instead of sugar and it turned out great! My children loves that creamy aroma of the condensed milk & corn bec I used the corn syrup from the canned corn instead of cold water!
Thank you for this great recipe!
Lalaine Manalo says
I’m glad the recipe worked well for you!
anabelle catigbak says
mam can i used coco mama for my maja blanca recipe?
is it the same as cconut milk in a can.
since ECQ limited time to get outside . thank you
Lalaine Manalo says
Yes, you can 🙂
Maria cristina says
Can we use all purpose flour for that menu?
Madel says
Hello lalaine,
I tried this maja blanca recipe (without latik, so sad i cannot find fresh coconut cream here) of yours for our international evening in our University in… the result was so great that my other international friends were asking for more….now i’m excited to try other filipino recipe for our next 3 international event…
thank you
Lalaine says
Hello Madel
I am glad the maja blanca was a success. But you need to try this next time with latik, makes a big difference! If you don’t have coconut cream (kakang gata), you can use coconut milk. It will just take a little longer to make the latik as it has higher water content.
Satish says
Hello Ms. Lalaine,
I guess you forgot to mention in the ingredients what that 2 cans (14 oz each) contains. I am sure it must be coconut milk. Please amend. Thanks
Lalaine says
Hi Satish
Thank you 🙂