Maja Blanca made with coconut milk, sweet corn kernels, and toasted coconut. Rich and creamy, this coconut pudding makes a delicious snack or dessert.
(13.5 ounces each) coconut milk
(14 ounces) cut corn, drained
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.
If the addition of corn is desired, add 1/2 cup canned sweet corn kernels together with coconut milk and sugar when boiling.