If you have a soft spot for silky, rich desserts that hit just the right balance between creamy and subtly sweet, you’re going to adore this Creamy Maja Blanca Recipe. This classic Filipino treat blends coconut milk and sweet corn into a smooth pudding that’s both comforting and refreshingly light. It’s incredibly easy to make yet feels like a special indulgence every time you serve it. Whether you’re making it for a family gathering or a simple weekday treat, this dish brings a warm, nostalgic touch that always shines on the dessert table.
Ingredients You’ll Need
The beauty of this dessert lies in its simplicity. Each ingredient plays a vital role, contributing to the luscious texture, the sweet tropical flavor, and that unmistakable creamy finish that makes this recipe a staple. Here’s what you’ll need to whip up this dreamy dish:
- 1 can (400ml) coconut milk: The star of the show, giving the dessert its rich, creamy base and subtle tropical aroma.
- 1 can (400g) sweetened condensed milk: Adds sweetness and deepens the creaminess without any fuss.
- 1 cup corn kernels (fresh, frozen, or canned): Brings bursts of natural sweetness and a gentle pop of texture throughout.
- 1/2 cup cornstarch: The thickening agent that transforms the silky liquid into that signature pudding consistency.
- 1/4 cup sugar (optional): Use depending on how sweet you like it, giving you control over the final flavor balance.
- 1/2 tsp vanilla extract: A little hint of warmth and depth to round out all the flavors.
- 1/4 cup toasted grated coconut or corn kernels (for topping): Adds texture and a lovely nutty crunch for finishing touches.
How to Make Creamy Maja Blanca Recipe
Step 1: Prepare the Cornstarch Mixture
Start by dissolving the cornstarch in half a cup of water until it’s completely smooth. This slurry will ensure that when you add it to the warm liquid mixture, it thickens perfectly without any lumps. Setting this aside for now makes the next steps much easier to manage.
Step 2: Combine the Coconut Milk and Condensed Milk
In a medium saucepan over low heat, gently combine the coconut milk, sweetened condensed milk, and sugar if you’re using it. Stir constantly as these ingredients blend, allowing the mixture to warm through without boiling. This slow heating lets the flavors marry beautifully and sets the stage for that silky texture.
Step 3: Add the Cornstarch Slurry
Now for a crucial moment: pour the cornstarch mixture slowly into your warm milk base, stirring constantly to keep the mixture smooth. As you keep stirring over low heat, the pudding will gradually thicken into a luscious, creamy consistency. This is where the magic truly happens and you’ll see your dessert come to life.
Step 4: Stir in the Corn Kernels
Once your creamy base is thickened, fold in the corn kernels evenly. Whether fresh, frozen, or canned, these kernels bring delightful bursts of sweetness and add a lovely texture contrast to the creamy pudding. Let the mixture cook for another couple of minutes to meld everything together.
Step 5: Pour and Set
Transfer the mixture into a greased 9×9-inch square pan or individual molds, smoothing the surface evenly. Let it cool at room temperature for about 30 minutes before placing it in the refrigerator. Chill for at least 2 hours so the pudding firms up into that perfectly spoonable, sliceable dessert we all love.
Step 6: Top and Serve
Before serving, sprinkle with toasted grated coconut or extra corn kernels on top for an added layer of texture and visual appeal. Then slice into squares or serve in individual portions and get ready to enjoy the creamy comfort of this beloved dish.
How to Serve Creamy Maja Blanca Recipe
Garnishes
To elevate your Creamy Maja Blanca Recipe, toasted grated coconut serves as a fantastic garnish, providing a nutty crunch that contrasts beautifully with the smooth pudding. Scatter some extra corn kernels on top for a touch of sweetness and a bright pop of color, making every bite more interesting and delicious.
Side Dishes
This dessert pairs wonderfully with fresh tropical fruits like ripe mango, pineapple, or a handful of juicy berries. The bright, fruity flavors complement the creamy richness, creating a balanced and refreshing treat. For a fun twist, serve it alongside a scoop of coconut or vanilla ice cream to deepen the indulgence.
Creative Ways to Present
Want to impress guests? Try serving your Creamy Maja Blanca Recipe in individual glass jars or small cups with layered toppings—it’s a charming way to showcase the pudding’s texture and color. You can also experiment with different molds to create festive shapes, perfect for celebrations or themed parties.
Make Ahead and Storage
Storing Leftovers
After enjoying your pudding, any leftovers can be safely stored in an airtight container in the refrigerator for up to 3 days. Keeping it chilled not only preserves freshness but also maintains that luscious creamy texture we love so much.
Freezing
If you want to keep this dessert for longer, it can be frozen in airtight containers for up to a month. When you’re ready to enjoy it again, thaw overnight in the fridge for the best texture, as freezing may slightly change the creaminess.
Reheating
It’s best to serve Creamy Maja Blanca Recipe chilled, but if you prefer it a bit warmer, gently warm individual servings in the microwave for a few seconds. Be careful to heat just enough to take the chill off without melting the pudding’s delicate creaminess.
FAQs
Can I use fresh corn kernels instead of canned?
Absolutely! Fresh corn kernels add a wonderfully sweet and crisp texture, but frozen or canned also work well for convenience. Just make sure they’re well drained if canned, so your pudding doesn’t become too watery.
Is there a dairy-free version of this recipe?
Yes, this Creamy Maja Blanca Recipe is naturally dairy-free since it relies on coconut milk and sweetened condensed coconut milk. Just check your condensed milk choice to ensure it’s dairy-free if that’s your preference.
Can I make this dessert vegan?
Yes, by using sweetened condensed coconut milk or another plant-based condensed milk substitute, you can enjoy a vegan-friendly version of this creamy Filipino favorite without sacrificing any of the delicious flavor or texture.
What is the best way to avoid lumps when adding cornstarch?
Making a smooth slurry by dissolving the cornstarch in cold water before adding it slowly to the warm liquids is key. Stirring constantly and adding the mixture gradually prevents lumps and helps achieve that silky pudding texture.
How long does the pudding need to chill?
Chilling for at least 2 hours is essential for the pudding to firm up properly. If you have the patience, letting it chill overnight enhances the flavors and texture even more, making it easier to slice and serve.
Final Thoughts
This Creamy Maja Blanca Recipe is such a joy to make and share. It’s comfort food with a tropical twist that feels both nostalgic and fresh, simple yet impressive. Once you try it, you’ll understand why it’s a favorite in so many homes. Give it a go, and I promise it will bring smiles and that happy feeling we all crave when indulging in dessert.
Print
Creamy Maja Blanca Recipe
- Total Time: 25 minutes plus chilling time
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Creamy Maja Blanca is a classic Filipino dessert made with coconut milk, sweetened condensed milk, and corn kernels, thickened with cornstarch into a smooth and creamy pudding. This easy-to-make treat is topped with toasted grated coconut or additional corn kernels for a delightful texture and flavor. Perfectly sweet, rich, and comforting, it’s served chilled as a refreshing dessert.
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 this mixture aside for later use.
- Combine liquids: In a medium saucepan, combine the coconut milk, sweetened condensed milk, and sugar (if using). Stir over low heat until the mixture is well combined and heated through, ensuring it does not boil.
- Add the cornstarch mixture: Slowly pour the cornstarch slurry into the milk mixture, stirring constantly to avoid lumps. Continue stirring over low heat until the mixture thickens to a smooth and creamy consistency.
- Add corn kernels: Stir in the corn kernels evenly and let the mixture cook for an additional 2 to 3 minutes to incorporate all flavors.
- Set the mixture: Pour the creamy mixture into a greased 9×9-inch square pan or individual molds and spread it evenly. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until firm and set.
- Top and serve: Before serving, sprinkle the dessert with toasted grated coconut or additional corn kernels for texture and decoration. Slice into squares or serve in individual portions.
Notes
- You can adjust the sweetness by omitting or reducing the sugar depending on your taste and the sweetness of the condensed milk.
- Fresh, frozen, or canned corn kernels all work well in this recipe.
- To toast grated coconut, dry fry it in a pan over low heat until golden brown, stirring frequently to prevent burning.
- The dessert is best served chilled for a refreshing taste and firmer texture.
- For a vegan version, substitute sweetened condensed milk with a plant-based condensed milk alternative.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino
