If you are looking for a dessert that feels like a warm Filipino hug, then this Creamy Maja Blanca Recipe is exactly what you need. It is a luscious coconut pudding that’s smooth, sweet, and studded with tender corn kernels that add just the right pop of texture. This beloved classic is incredibly simple to make yet delivers a rich, velvety finish that feels festive enough for special occasions and comforting enough for everyday treats. Once you try this Creamy Maja Blanca Recipe, it’ll quickly become your go-to dessert to share with friends and family.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients, each playing a crucial role in creating that signature creamy texture and sweet, coconutty flavor. These basics come together to ensure every bite is perfectly balanced and delightfully satisfying.
- Coconut milk: The star ingredient that gives this dessert its rich, tropical flavor and creamy consistency.
- Sweetened condensed milk: Adds sweetness and depth, making the pudding wonderfully smooth and luscious.
- Corn kernels (fresh, frozen, or canned): Provide a natural sweetness with a pop of gentle crunch and texture throughout.
- Cornstarch: Acts as the thickening agent to give the pudding its firm yet silky body.
- Sugar (optional): Allows you to adjust the sweetness to your liking, depending on the condensed milk’s sweetness.
- Vanilla extract: Brings a subtle warmth and aromatic hint that elevates the flavors.
- Toasted grated coconut or extra corn kernels for topping: Add contrast and a bit of texture, making the presentation inviting and the taste even more delightful.
How to Make Creamy Maja Blanca Recipe
Step 1: Prepare the Cornstarch Mixture
Start by dissolving the cornstarch in half a cup of water to create a silky slurry. This step is key to avoiding lumps and ensuring your pudding sets up with a smooth, creamy texture. Set this aside while you prep the other ingredients.
Step 2: Combine the Liquids
In a medium saucepan over low heat, gently combine the coconut milk, sweetened condensed milk, and sugar if you’re using it. Stir continuously until the mixture is warm and everything is beautifully incorporated. Heating slowly keeps the flavors vibrant and prevents scorching.
Step 3: Add the Cornstarch Slurry
Slowly pour your cornstarch mixture into the heated milk blend while stirring constantly. This careful mixing prevents lumps and helps the pudding start to thicken gradually. Continue stirring over low heat until the mixture achieves a thick, smooth, creamy consistency—it will coat the back of your spoon perfectly.
Step 4: Stir in the Corn Kernels
Fold in the corn kernels evenly, allowing their natural sweetness and texture to infuse the pudding. Cook it together for an additional 2 to 3 minutes so the flavors meld wonderfully and the kernels soften just slightly without losing their delightful bite.
Step 5: Set the Mixture
Transfer the thickened pudding to a greased 9×9-inch pan or divide it into individual molds for a charming presentation. Spread the mixture evenly, then let it cool at room temperature for about 30 minutes before refrigerating it for at least 2 hours. This chilling time is essential for the Creamy Maja Blanca Recipe to firm up and develop that perfect custard-like texture.
Step 6: Top and Serve
Right before serving, sprinkle the top with toasted grated coconut or extra corn kernels. This adds a lovely texture contrast and enhances the visual appeal. Slice into squares or serve in individual portions, and enjoy this classic Filipino dessert that always feels like a celebration of simple, delicious flavors.
How to Serve Creamy Maja Blanca Recipe
Garnishes
The finishing touch makes all the difference. A sprinkle of toasted grated coconut brings a toasty, nutty flavor and a subtle crunch that pairs beautifully with the silky pudding. Alternatively, add a few extra corn kernels on top for a burst of natural sweetness and color that invites you to dig in.
Side Dishes
Creamy Maja Blanca is delightful on its own, but it also pairs beautifully with other Filipino desserts or fresh tropical fruits like ripe mangoes or pineapple slices. The contrast of juicy fruit or a crisp dessert complements the richness, offering layers of flavor and texture on your plate.
Creative Ways to Present
To impress guests, consider serving the pudding in small glass jars or clear cups layered with crushed cookies or a drizzle of caramel. You can also shape it with cookie cutters once set for festive occasions. These little extra touches make enjoying the Creamy Maja Blanca Recipe feel extra special without much effort.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The pudding holds its texture well but is even better chilled, so it’s perfect for making ahead of time to enjoy throughout the week.
Freezing
While freezing is possible, it’s best to consume this dessert fresh or refrigerated. Freezing may slightly alter the texture, making it a bit grainy when thawed. If you do freeze it, wrap portions tightly and thaw overnight in the fridge before serving to help restore some creaminess.
Reheating
This Creamy Maja Blanca Recipe is traditionally enjoyed cold, but if you prefer it warmer, gently reheat in a microwave or on the stovetop, stirring often to keep the smooth texture. Warm servings are comforting, but be careful not to overheat to avoid separation.
FAQs
Can I use fresh corn or canned corn for this recipe?
Absolutely! Fresh corn gives a lovely sweet and slightly crisp texture, but canned or frozen corn works wonderfully too and makes this dessert convenient to prepare any time.
Is it possible to make this recipe vegan?
You can make a vegan version by substituting the sweetened condensed milk with a plant-based condensed milk alternative and ensuring your coconut milk is full fat for richness.
Why is my maja blanca not setting properly?
Not using enough cornstarch, rushing the cooking process, or not allowing it to chill long enough can cause it to remain too soft. Make sure to dissolve the cornstarch properly and cook the mixture until it thickens fully before chilling.
Can I add other flavors to the Creamy Maja Blanca Recipe?
Yes! Vanilla extract is a classic addition, but you can also experiment with pandan essence or a dash of cinnamon for a unique twist.
How do I prevent lumps from forming?
Constant stirring when adding the cornstarch slurry and cooking over low heat is key. Take your time to mix thoroughly and avoid pouring the slurry too quickly.
Final Thoughts
There’s truly something magical about how the Creamy Maja Blanca Recipe brings such simple ingredients together into a luscious, comforting dessert. Whether you’re making it for a family gathering, a festive occasion, or just a sweet treat to brighten your day, this recipe never disappoints. Grab your ingredients, have fun in the kitchen, and enjoy every creamy, delightful bite!
Print
Creamy Maja Blanca Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes plus 2 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino
Description
Creamy Maja Blanca is a classic Filipino dessert made from coconut milk, sweetened condensed milk, and corn kernels. This smooth and luscious pudding is thickened with cornstarch and chilled to set, then topped with toasted grated coconut or extra corn kernels for a delightful texture. Perfect as a sweet treat for family gatherings or special occasions.
Ingredients
Base Ingredients
- 1 can (400ml) coconut milk
- 1 can (400g) sweetened condensed milk
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup cornstarch
- 1/4 cup sugar (optional, depending on sweetness preference)
- 1/2 tsp vanilla extract
Topping
- 1/4 cup toasted grated coconut or corn kernels (for topping)
Instructions
- Prepare the cornstarch mixture: In a bowl, dissolve the cornstarch in 1/2 cup of water to make a smooth slurry. Set aside to prevent lumps later.
- Combine liquids: In a medium saucepan over low heat, combine the coconut milk, sweetened condensed milk, and sugar if using. Stir gently until well blended and heated through, ensuring not to boil.
- Add the cornstarch mixture: Slowly pour the cornstarch slurry into the milk mixture while stirring constantly. Continue stirring over low heat until the mixture thickens into a smooth, creamy pudding consistency.
- Add corn kernels: Stir in the corn kernels evenly and cook the mixture for another 2 to 3 minutes to combine flavors and warm the corn.
- Set the mixture: Pour the creamy blend into a greased 9×9-inch square pan or individual molds, smoothing the surface. Let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to allow it to set firmly.
- Top and serve: Before serving, sprinkle toasted grated coconut or extra corn kernels on top for added texture and flavor. Slice into squares or serve in portions as desired.
Notes
- Use fresh, frozen, or canned corn kernels based on availability; all work well in this recipe.
- Adjust sugar according to your sweetness preference since sweetened condensed milk already adds sweetness.
- To toast grated coconut, dry fry it in a pan over medium heat until golden brown and fragrant.
- This dessert is best served chilled for a refreshing texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
