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
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 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
