Maja Blanca Recipe
Creamy coconut pudding made with coconut milk, sweet corn, and cornstarch.
Servings 8
Calories 93kcal
Cost $6-$8
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.
Nutrition
Calories: 93kcal | Carbohydrates: 23g | Protein: 0.5g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 62mg | Potassium: 28mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 9IU | Vitamin C: 0.3mg | Calcium: 1mg | Iron: 0.1mg