Creamy Maja Blanca (Filipino Coconut and Corn Pudding)

Treat yourself to this creamy and delicious maja blanca – a Filipino pudding with corn and coconut milk. This indulgent dish is simple to make and comes together with only 7 ingredients!

Fusion of Corn and Coconut

From mais con yelo to corn and cheese ice cream, corn is a familiar ingredient in Filipino desserts. It brings versatility and a unique flavour profile to sweet treats and this maja blanca is no exception. Sweet corn kernels add a pop of texture to this silky coconut pudding and toasted coconut adds a nice toastiness to this dish. While maja blanca is typically enjoyed during the holidays, its simplicity and minimal ingredients make the perfect treat to be enjoyed all year round.

Ingredients you will need

You only need 7 ingredients to make this maja blanca, most of which you may already have at home. To enhance the coconut flavour, I opted to use coconut condensed milk but regular condensed milk will also work just fine. I also like adding a pinch of salt to maja blanca to help enhance the other ingredients.

You will need:

• Coconut Milk
• Evaporated Milk
• Coconut Condensed Milk
• Salt
• Canned Sweet Corn Kernels or Creamed Corn
• Cornstarch
• Sweetened Coconut Flakes

Use Full Fat Coconut Milk

For a creamy and luscious maja blanca, use full-fat coconut milk. The texture of full-fat coconut milk will enhance the dish, adding to its richness.

Looking for more recipe inspiration? Try out these recipes inspired by Asian flavors:

• Best Brown Butter Matcha Crinkle Cookies
• Carioca (Filipino Sweet Rice Balls)
• Mango Sticky Rice

Prepping the Cornstarch Slurry

Set aside about 1 ½ cups of the coconut and evaporated milk mixture to add to the cornstarch. This is an important step. Do not add the cornstarch directly into your heated milk. This will create lumps that will be very difficult to get out.

Due to the amount of cornstarch in this dish, the mixture will thicken quite quickly on the stove. Ensure that all of the starch is cooked before transferring it to your pan to set.

Try Different Types of Topping

Would this be a Filipino dessert if it didn’t have a topping? In this recipe, I opted to add toasted coconut as a topping. This is the topping of choice in my family but feel free to garnish your maja blanca with other types. Other common toppings include latik, which are toasted coconut milk curds, and cheese! Each of these bring their own unique flair to this dish. I personally enjoy the sweet crunchy toastiness that the coconut flakes bring but feel free to try out the others!

This maja blanca is rich and quite the treat! Have you ever tried maja blanca before?

Creamy Maja Blanca (Filipino Coconut and Corn Pudding)

0 from 0 votes

Recipe by asiamakes Course: Dessert, SnackCuisine: Filipino

Servings

9-12

servings

Prep time

15

minutes

Cooking time

10

minutes

Treat yourself to this creamy and delicious maja blanca; a Filipino pudding with corn and coconut milk. This indulgent dish is simple to make and comes together with only 7 ingredients!

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Ingredients

US Metric

• 1 354 ml 1 can evaporated milk (approx. 354 ml)

• 2 400 ml 2 cans full fat coconut milk

• 1 pinch 1 salt

• 1 320g 1 can coconut condensed milk or regular condensed milk

• 3/4 cup 3/4 cornstarch

• 1 341g 1 can sweet corn kernels or creamed corn

• 1/3 cup 1/3 sweetened coconut flakes

Directions

• In a small pan on low heat, add coconut flakes and move around in pan consistently until the coconut turns a golden brown. Transfer to a large measuring cup or bowl and set aside.
• In a large bowl or measuring cup, combine coconut milk and evaporated milk. Mix to combine and set aside 1 1/2 cups of this mixture in a separate bowl.
• Add the remaining mixture to a large wok or saucepan off the heat.
• Whisk in can of condensed milk and salt.
• Place work or saucepan on the stove, bring to medium heat and add drained corn kernels. Let this come to a light simmer.
• While coconut milk mixture comes to a simmer, add cornstarch to the milk mixture that was set aside. Whisk to make a cornstarch slurry.
• Once the mixture on the stove begins to simmer, turn heat up to medium-high and whisk in the cornstarch slurry.
• Continue to whisk for 2-4 minutes until you get a smooth and thickened mixture. If too thick to whisk, switch to using a spatula.
• Once the mixture resembles a thick pudding-like consistency, pour into a 10″ square pan. Smooth out the top with a greased spatula
• Top with toasted coconut flakes.
• Allow to cool at room temperature for at least 30 minutes before covering and placing in the fridge to set.
• After 3 hours in the fridge, the maja blanca is ready to slice and serve! Feel free to add more coconut flakes when serving.

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