Maja Blanca
Maja Blanca is made with coconut milk, sweet corn kernels, and toasted coconut. Rich and creamy, this coconut pudding makes a delicious snack or dessert.
Servings: 8 Servings
Calories: 310kcal
Ingredients
- 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
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
If the addition of corn is desired, add ½ cup canned sweet corn kernels together with coconut milk and sugar when boiling.
Nutrition
Calories: 310kcal | Carbohydrates: 27g | Protein: 2g | Fat: 22g | Saturated Fat: 19g | Sodium: 68mg | Potassium: 264mg | Sugar: 12g | Vitamin C: 1.5mg | Calcium: 17mg | Iron: 3.4mg