Maja Jubilee is a festive and delicious snack or dessert the whole family will love. It’s creamy, delicious, and loaded with fruit cocktail and shredded cheese for the ultimate treat!
If you’re looking for an easy yet tasty dessert to round off your holiday menu, search no further than Maja Jubilee! Festive and delicious, it makes a great addition to any party menu.
This recipe is a fun and tasty twist on our classic maja blanca wherein fruit cocktail and shredded cheese take the place of corn kernels. It’s an interesting interplay of flavors that works!
You’d be pleasantly surprised how well the sweet fruits, salty cheese, and creamy coconut pudding marry into one yummy treat. Your guests will be lining up for seconds (or thirds) for sure!
Which, fortunately, won’t be a problem as while this fruity maja blanca looks impressive, it’s actually super simple to prepare. It’s all a matter of mixing the ingredients and whisking over medium heat into a smooth thick paste. The hardest part is waiting for the pudding to set before digging in!
Cooking tips
- For this recipe, I like to use Del Monte Fiesta Fruit Cocktail which has pineapple, red and yellow papaya, nata de coco, and cherries.
- Drain the fruits well as the extra heavy syrup might affect the consistency of the pudding and make the dessert overly sweet.
- Cook at a simmer and do not allow the milk mixture to come to a rapid boil lest it curdles or separates.
- When preparing the cornstarch slurry, add the water slowly to the cornstarch to make it easier to stir and dissolve.
- Swap the shredded cheese with buko strips for a full-on tropical twist!
- Garnish the surface of the maja with more fruits while still warm as they won’t stick if it’s already cold and set.
- Allow the maja to cool before covering as the steam might drip down on the pudding and cause water puddles.
Serving suggestions
- Maja Blanca is delicious as a midday snack or dessert. Perfect for everyday family dinners or special occasions!
- To serve, top it off with shredded cheese or buko and cut into portions.
- For leftovers, cover tightly with foil and refrigerate for up to 3 days.
More delicious coconut pudding recipes:
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 2 cans (13.5 ounces each) coconut milk
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) condensed milk
- 3/4 cup sugar
- 2 1/2 cups fruit cocktail, drained well
- 1 cup cornstarch
- 1/2 cup water
- 1/2 cup shredded Eden cheese
Instructions
- Brush bottom and sides of a 13 x 9 baking dish with coconut oil or melted butter. Set aside
- In a large pot, combine coconut milk, evaporated milk, condensed milk, and sugar.
- Bring to a gentle boil, stirring regularly, until sugar is dissolved.
- Add 2 cups of the fruit cocktail and stir to distribute. Cook for about 1 to 2 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.
- While still warm garnish top with the remaining 1/2 cup fruit cocktail.
- Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.
- Sprinkle top with shredded cheese and cut into serving pieces.
Notes
- I like to use for this recipe Del Monte Fiesta Fruit Cocktail which has pineapple, red and yellow papaya, nata de coco, and cherries.
- I recommend Eden cheese or any processed cheese food which has a mild, creamy taste.
- Drain the fruits well as the extra heavy syrup might affect the consistency of the pudding and make the dessert overly sweet.
- Cook at a simmer and do not allow the milk mixture to come to a rapid boil lest it curdles or separates.
- When preparing the cornstarch slurry, add the water slowly to the cornstarch to make it easier to stir and dissolve.
- Garnish the surface of the maja with more fruits while still warm as they won’t stick if it’s already cold and set.
- Allow the maja to cool before covering as the steam might drip down on the pudding and cause water puddles.
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.”
Ning says
Looks yummy have not tried the recipe but will make during the holidays
Angelita Laxamana says
good day atching Lalaine,
ala pung makabiling cornstarch keng recipe ingredients. nanu pun ing proportion ning
cornstarch keng danum?
salamat,
angie
Lalaine Manalo says
Hello,
I fixed the recipe card, atsu na ing amounts. Akalingkwan ke sorry 🙁
Cyde says
I like all your recipe’s, I try the Biko, it is very good. Thank you for the recipe to learn our Pinoy dishes.
Lalaine Manalo says
Thank you!
PekoPeko says
Hi, I just wanted to let you know that the cornstarch is missing from the ingredient list! I was wondering what was giving structure to the cake 🙂
The recipe looks interesting. As a Frenchwoman, the idea of cheese on a dessert is very foreign to me, but it seems popular in the Philippines?
Lalaine Manalo says
I fixed the recipe card and added the amount needed 🙂