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.
- 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.
- 2 cans (13.5 ounces each) coconut milk
- 1 can (14 ounces) cut corn, drained
- ½ cup sugar
- ¼ cup cold water
- ½ cup cornstarch
- ¼ cup desiccated coconut flakes
- 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.
“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.”