Maja Blanca is a creamy and thick custard-like dessert usually topped with latik (caramelized coconut curds) or toasted coconut. Often referred to as 'coconut pudding,' it is made from coconut milk thickened with cornstarch. This version features sweet corn and is made with just 5 simple ingredients!
You might also like other Filipino favorites, like Banana Cue (Caramelized Bananas), Cassava Cake, Ginataang Mais (Coconut Rice Pudding with Corn), and Ube Turon.
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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: Check consistency and transfer to a 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: 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.
Other dessert recipes you may like
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📖 Recipe
Maja Blanca (Coconut Pudding with Corn)
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.
Nelly
My favorite version of maja Blanca is this one, with corn. Have you tried making other versions?
Nora Rey
Hi Nelly, I love the corn version of Maja Blanca! I haven't made other versions but excited to! 😊🌽