Maja blanca is a Filipino coconut pudding made with coconut milk and sweet corn, thickened with cornstarch.
It's creamy, smooth, and lightly sweet with bits of corn in every bite.
This easy version comes together with just 5 simple ingredients.
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Ingredients You'll Need
Notes and Substitutions
- Coconut milk: Fresh is great, but canned coconut milk works well and is more convenient.
- Sweet corn: I used both whole corn kernels and canned cream-style corn for the best texture. Fresh or canned kernels both work.
- Optional topping: I like adding latik curds on top for that toasty coconut flavor and little crunch. You can also use toasted coconut.
How to Make Maja Blanca (Step-by-Step)
Step 1: Prepare the corn
You'll need about 1 cup corn kernels and 1 can cream-style sweet corn.
If using fresh corn, cut the kernels off the cob. If using canned kernels, drain well.
Step 2: Make the slurry
In a bowl, whisk together ½ cup cornstarch and ½ cup water until smooth. Set aside.
Step 3: Cook the coconut mixture
In a medium pot, combine:
- 2 cans of coconut milk
- 1 can of cream-style corn
- ¾ cup fresh corn kernels
- ½ cup sugar
- a pinch of salt
Cook over medium heat for about 5-8 minutes. Keep stirring until it starts to bubble.
Step 4: Add the slurry
Reduce the heat to medium-low, then give the slurry a quick stir.
Slowly pour it into the pot while stirring so it stays smooth.
Step 5: Cook until thick
Continue cooking for about 5 minutes. Keep stirring until thick and paste-like.
Make sure to scrape the bottom so it doesn't burn.
As it thickens, lift your spoon to check the consistency.
It's ready when it clings to the spoon and falls very slowly.
Step 6: Cool and set
Pour into your prepared dish, then smooth the top.
Let it cool to room temperature before covering.
Refrigerate for at least 2 hours or until firm.
When your maja blanca is set, cut into pieces.
Top with toasted coconut or latik, if you like.
Tips for Making Maja Blanca
- Keep stirring. The mixture thickens quickly and can stick to the bottom.
- Cook it until thick. It should cling to the spoon and drip slowly.
- Cool before covering. This helps avoid water droplets on top.
- Chill until firm. It cuts better when fully set.
Recipe FAQs
Maja blanca is a Filipino coconut pudding made with coconut milk, sweet corn, and cornstarch.
It's creamy, lightly sweet, and full of coconut flavor with bits of sweet corn.
It probably wasn't cooked long enough. Keep cooking until it's thick and falls slowly from the spoon, then chill until firm.
Yes. Make it a day ahead and keep it covered in the refrigerator.
Store in the refrigerator for up to 3 days.
More Corn Recipes
- Ginataang mais: Creamy coconut rice pudding with sweet corn.
- Binatog: Boiled white corn with grated coconut, sugar, and salt.
- Mais con yelo: Shaved ice dessert with sweet corn and milk.
- Sweet corn sorbetes: Filipino-style ice cream with corn and coconut milk.
- Adobong mais: Sautéed fresh corn with garlic and butter.
Chilled and Creamy Desserts
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📖 Recipe
Maja Blanca Recipe
Equipment
- Medium pot
- 8-inch square pan or a similar-sized dish
Ingredients
- 2 (13.5-ounce) cans coconut milk (about 3½ cups)
- 1 (14.75-ounce) can cream-style sweet corn
- 1 cup corn kernels fresh or canned
- ½ cup sugar
- ½ cup cornstarch
- ½ cup water
- A pinch of salt
Optional topping
- Latik curds or toasted coconut
Instructions
- In a small bowl, whisk together cornstarch and water until smooth. Set aside.
- In a medium pot, combine coconut milk, cream-style corn, corn kernels, sugar, and salt. Cook over medium heat for 5-8 minutes. Stir often, until it starts to bubble.
- Reduce heat to medium-low. Stir the slurry again, then slowly pour it into the pot while stirring.
- Continue cooking for about 5 minutes. Keep stirring until thick and smooth. It's ready when it clings to the spoon and drips slowly.
- Pour into the dish. Smooth the top with a spatula or gently tap the dish.
- Let cool to room temperature. Cover and refrigerate for at least 2 hours or until firm.
- When firm, cut into pieces and top with toasted coconut or latik, if using.
Notes
- Coconut milk: Fresh is great, but canned works well and is easier.
- Sweet corn: I used whole corn kernels and canned cream-style corn for the best texture. Fresh or canned kernels work.
- Optional topping: I like latik curds for a toasty flavor and little crunch. Toasted coconut works too.
- Stir often so it stays smooth and doesn't stick.
- Cook until thick so it clings to the spoon and drips slowly.
- Cool before covering to avoid water droplets on top.
- Chill until firm before cutting.
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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! 😊🌽