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Maja Blanca on a white plate
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3.7 from 53 votes

Maja Blanca

Maja Blanca made with coconut milk, sweet corn kernels, and toasted coconut. Rich and creamy, this coconut pudding makes a delicious snack or dessert.
Prep Time5 mins
Cook Time10 mins
Chill2 hrs
Course: Dessert
Cuisine: Filipino
Keyword: maja blanca
Servings: 8 Servings
Calories: 310kcal
Author: Lalaine Manalo

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

If the addition of corn is desired, add 1/2 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