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
Scale
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.
