This is a classic Filipino dessert made of coconut milk and corn thickened with cornstarch. It's firm enough to hold its shape yet still soft, silky, and tender. This maja blanca recipe is far less sweet and packed with corn flavor. Sprinkle with latik, or grated cheese to make it simple.
Keyword coconut milk corn pudding, maja blanca recipe
Grease the pan or heat-proof dish with oil or coconut oil. Set aside.
In a cold pot, combine coconut milk, fresh milk, cream of corn, corn kernels, condensed milk, and, salt. Stir well until combined.
Place the pot on the stove and set the heat to medium heat. Stir until the liquid starts simmering. Lower heat. Taste then add sugar.
Combine cornstarch and milk in a bowl. Quickly stir then slowly add to the pot while continuously stirring. The mixture will slowly thicken. Continue cooking until it forms into a thick and smooth paste (no lumps). This can take 5 to 7 minutes.
Pour pudding into the prepared dish. Gently shake to level the top.
Let it cool for 30 minutes then refrigerate for 1 to 2 hours to completely set. Sprinkle with cheese, latik, or toasted coconut flakes. Slice into serving pieces. Serve and enjoy!
Canned coconut milk - for the best flavor, use the purest you can find. At most, it should only have water as the added ingredient. Avoid using those that contain thickeners like xanthan gum, guar gum, or carrageenan.
Milk - use full fat or low fat. Evaporated milk can also be used. Note that the flavor of maja will be richer and the texture is thicker.
Cornstarch is also known as cornflour in the United Kingdom. Please do not confuse with cornflour in the U.S which is made with maize kernels.
Toasted coconut flakes - toast desiccated coconut in a pan over low heat until it turns brown. Add sugar, about 2 tsp, or to taste just before it finishes cooking.
Nutrition: cheese and latik is not included in the calculation