Maja Blanca is a creamy coconut pudding with sweet corn, thickened with cornstarch and topped with latik (caramelized coconut curds) or toasted coconut. This custard-like dessert is made with just 5 simple ingredients!
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Ingredients you'll need
Notes and substitutions
- Coconut Milk: It gives Maja Blanca its signature creamy consistency and rich coconut flavor. Although fresh coconut milk is ideal, canned versions offer a convenient and equally flavorful alternative.
- Sweet Corn: Canned cream-style sweet corn or creamed corn adds richness and flavor, while fresh corn kernels provide texture and enhance the overall flavor. If fresh corn isn't available, canned whole kernels make a great alternative.
- Optional Garnish: Latik, which are caramelized coconut curds, brings a crunchy texture and a toasty caramel flavor. For a simpler alternative, toasting desiccated coconut can provide a mild coconut flavor and texture as a topping.
How to make this recipe
Step 1: Prepare the corn
If using fresh corn, remove the kernels. For canned corn, simply drain the kernels.
Step 2: Make the slurry
Combine ½ cup cornstarch with ½ cup water in a bowl. Stir until smooth and set aside.
Step 3: Simmer the mixture
Mix 2 cans of coconut milk, 1 can of cream-style corn, ¾ cup fresh corn kernels, ½ cup sugar, and a pinch of salt in a saucepan. Simmer over medium heat until it begins to bubble, about 5-8 minutes.
Step 4: Add the slurry
Reduce the heat to medium-low. Give the slurry another quick stir. Slowly pour it into the simmering mixture, continuously stirring to prevent lumps.
Step 5: Thicken the mixture
Continue cooking, constantly stirring to keep it smooth and prevent it from burning at the bottom. Cook it until paste-like consistency, about 5 minutes.
Step 6: Transfer to mold
As the mixture thickens, check its consistency by lifting the spoon. It's ready when it clings and drips very slowly. Once at the desired thickness, pour the mixture into your baking dish.
Step 7: Cool and set
Smooth the top with a spatula or gently shake the dish to even it out. Allow it to reach room temperature before covering to prevent condensation. Refrigerate for at least 2 hours or until firm.
Step 8: Garnish and serve
Once set, cut it into your desired serving sizes. As an option, garnish with toasted coconut or latik (caramelized coconut curds).
Serve and enjoy your Maja Blanca!
Recipe FAQs
When properly stored in the refrigerator, Maja Blanca can last about 3 days. Keep it covered to retain its freshness and prevent it from absorbing other odors in the fridge. If you notice any changes in smell or appearance, it's best to discard it.
If your Maja Blanca is soft or hasn't set properly, it could be due to insufficient cornstarch, undercooking the mixture, or an imbalanced ratio of liquid to cornstarch.
Be sure to use the right amount of cornstarch and fully dissolve it. Allow adequate cooking and cooling time to help achieve the desired consistency. The quality and proportions of ingredients, especially coconut milk, are essential for the desired texture.
If your Maja Blanca is lumpy, it's likely because the cornstarch wasn't fully dissolved, the mixture wasn't stirred continuously, or it was overcooked.
For a smooth texture, dissolve the cornstarch completely, slowly pour the slurry in while stirring, and avoid overcooking the mixture.
Try other recipes with corn
- Ginataang Mais: A creamy rice pudding with glutinous rice, coconut milk, and sweet corn kernels.
- Binatog: A popular street food snack made with boiled white corn kernels, topped with grated coconut, sugar, and a sprinkle of salt.
- Mais con Yelo: A shaved ice dessert with sweet corn kernels or cream-style corn and evaporated milk.
- Sweet Corn Sorbetes: A homemade Filipono-style ice cream with sweet corn and creamy coconut milk.
- Adobong mais: Sautéed fresh corn with garlic and butter.
Other chilled and creamy desserts you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
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📖 Recipe
Maja Blanca Recipe
Equipment
- Saucepan
- Wooden spoon
- 8x8 baking dish (I used a 9.2 x 7.4 x 2.7 inches rectangular dish)
Ingredients
- 2 (14-ounce) cans coconut milk (about 3 cups) see note
- 1 (14.75-ounce) can cream style sweet corn sub:coarsely ground fresh corn; see note
- ¾ cup fresh sweet corn kernels (about 1 medium-sized ear of corn) sub:canned whole kernel corn; see note
- ½ cup sugar
- ½ cup cornstarch
- ½ cup water
- A pinch of salt
- Optional garnish (latik or toasted coconut) see note
Instructions
- Prepare the Corn: If using fresh corn, remove the kernels. For canned corn, simply drain the kernels.
- Make the Slurry: Combine ½ cup cornstarch with ½ cup water in a bowl. Stir until smooth and set aside.
- Simmer the Mixture: Mix 2 cans of coconut milk, 1 can of cream-style corn, ¾ cup fresh corn kernels, ½ cup sugar, and a pinch of salt in a saucepan. Simmer over medium heat until it begins to bubble, about 5-8 minutes.
- Add the Slurry: Reduce the heat to medium-low. Give the slurry another quick stir. Slowly pour it into the simmering mixture, continuously stirring to prevent lumps.
- Thicken the Mixture: Continue cooking, constantly stirring to keep it smooth and prevent it from burning at the bottom. Cook it until paste-like consistency, about 5 minutes.As the mixture thickens, check its consistency by lifting the spoon. It's ready when it clings and drips very slowly.
- Transfer to a Mold: Once at the desired thickness, pour the mixture into your baking dish. Smooth the top with a spatula or gently shake the dish to even it out.
- Cool and Set: Allow it to reach room temperature before covering to prevent condensation. Refrigerate for at least 2 hours or until firm.
- Serve: Once set, cut it into your desired serving sizes. As an option, garnish with toasted coconut or latik (caramelized coconut curds). Serve and enjoy!
Notes
- Coconut Milk: It gives Maja Blanca its signature creamy consistency and rich coconut flavor. Although fresh coconut milk is ideal, canned versions offer a convenient and equally flavorful alternative.
- Sweet Corn: Canned cream-style sweet corn or creamed corn adds richness and flavor, while fresh corn kernels provide texture and enhance the overall flavor. If fresh corn isn't available, canned whole kernels make a great alternative.
- Optional Garnish: Latik, which are caramelized coconut curds, brings a crunchy texture and a toasty caramel flavor. For a simpler alternative, toasting desiccated coconut can provide a mild coconut flavor and texture as a topping.
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Kim says
Love how complete this is, the notes and substitutions are a relly big help! Can't wait to try this!
Nora Reyes says
Hello Kim, So glad you find it helpful. Thank you so much and I hope you like it. =)
Nelly says
My favorite version of maja Blanca is this one, with corn. Have you tried making other versions?
Nora Rey says
Hi Nelly, I love the corn version of Maja Blanca! I haven't made other versions but excited to! 😊🌽