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This simple Maja Blanca recipe is a Filipino-style coconut pudding with a sweet, creamy texture and rich coconut flavor. All you need is 6 easy ingredients common in Filipino recipes!
Table of Contents
If you grew up enjoying traditional Filipino desserts, this vegan-friendly maja blanca will bring you right back to your childhood! It’s filled with thick, creamy coconut milk, whole-kernel corn, and toasted coconut for a sweet and nutty finish. Serve on banana leaves for special occasions, family gatherings, holidays like Christmas, or as a simple afternoon snack or merienda with a cup of coffee or tea.
Like a Filipino Sticky Rice Cake and Ube Biko, the hardest part is letting the pudding cool completely before diving in!
Ingredients You’ll Need
- Coconut Milk: For the best, creamy and rich coconut pudding, it is important to use a can of full-fat coconut milk.
- Vegan sweetened condensed milk: This ingredient adds the perfect sweetness and thickness and helps the maja blanca set properly. We use our homemade sweetened condensed milk, but feel free to opt for a store-bought can if desired.
- Vegan evaporated milk: Similar to condensed milk, evaporated milk adds richness and helps the pudding achieve the perfect texture. Again, we use our homemade vegan evaporated milk, but feel free to opt for a store-bought vegan version.
- Cornstarch: Essential for thickening the milk mixture into a firmer pudding-like texture. We have not tested this recipe with arrowroot powder or alternative starches – for best results, please use regular cornstarch!
- Corn: Whole sweet corn kernels add additional texture and flavor, complementing the otherwise smooth and creamy coconut pudding. If you are using canned corn, please be sure to drain the can first.
- Desiccated coconut: Adds a final crunch and boost of coconut flavor. If desired or leftover from making Biko or Turon, you can swap the toasted coconut with Golden Latik (Toasted Coconut Milk Curds).
Equipment Needed
- 8-inch baking pan
- Medium pot
- Medium pan
- Small bowl
- Whisk
- Spatula
How to Make Maja Blanca
- Grease an 8-inch square pan and set aside.
- Combine the milks. In a medium pot over medium heat, whisk together the coconut milk, evaporated milk, and sweetened condensed milk.
- Make a cornstarch slurry. In a small bowl, whisk together the cornstarch and water until smooth. It’s ok if it is not fully uniform.
- Add the corn and cornstarch mixture to the milk. Stir constantly until the texture of the milk mixture is a thick paste, and everything is well combined.
- Transfer to the greased pan. Remove the maja blanca from the heat and immediately transfer to the greased 8-inch pan. Gently tap the pan on the counter a couple of times to eliminate any trapped bubbles, and even out the surface with a spatula or the back of a spoon. Set aside to cool, then cover and refrigerate for at least 2 hours, or up to overnight.
- Toast the coconut. Add the coconut flakes to a medium pan over low heat and toast until browned. Stir constantly to prevent the desiccated coconut from burning. Cool and sprinkle the toasted coconut flakes over the pudding and let cool completely.
- Serve. Once cooled and set, slice, serve, and enjoy!
Storage Instructions
The remaining pudding should be tightly covered with plastic wrap or transferred to an airtight container. It can be refrigerated for up to 4 days, and the leftovers should be served chilled.
Quick Tips
- Always make the cornstarch slurry first! It can be very tempting to add the cornstarch directly into the pot with the milk mixture, but dissolving the cornstarch in liquid before hand is essential to prevent it from clumping and ruining the texture of the pudding.
- Stir constantly. This also helps prevent lumps from forming in the pudding and ensures the pudding doesn’t burn to the bottom of the pot.
- Leave enough time for proper setting. The corn pudding will take at least 1 hour to cool to room temperature. Then, we recommend allowing for an additional 2 hours or more of refrigeration (overnight is great!). This will make it easiest to slice into neat squares for serving.
More Popular Filipino Desserts You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Vegan Maja Blanca Recipe (Filipino Coconut Pudding)
- Total Time: 2 hours 25 minutes
- Yield: About 9 servings
- Diet: Vegan
Description
This simple Maja Blanca recipe is a Filipino-style coconut pudding with a sweet, creamy texture and rich coconut flavor. All you need is 6 easy ingredients common in Filipino recipes!
Ingredients
- 1 can (13.5 fl oz) coconut milk
- 1 cup vegan sweetened condensed milk
- 1 cup vegan evaporated milk
- 3/4 cup cornstarch
- 3/4 cup water
- 7.5 ounces can whole sweet kernel corn, drained
- 1/2 cup toasted desiccated coconut or latik, for topping
Instructions
- Grease an 8-inch square pan and set aside.
- Combine the milks. In a medium pot over medium heat, whisk together the coconut milk, evaporated milk, and sweetened condensed milk.
- Make a cornstarch slurry. In a small bowl, whisk together the cornstarch and water until it is as smooth as you can get it. It’s ok if it is not fully uniform.
- Add the corn and cornstarch mixture to the milk. Stir constantly until the texture of the milk mixture is a thick paste, and everything is well combined.
- Transfer to the greased pan. Remove the maja blanca from the heat and immediately transfer to the greased 8-inch pan. Gently tap the pan on the counter a couple of times to eliminate any trapped bubbles, and even out the surface with a spatula or the back of a spoon. Set aside to cool for 1 hour, then cover and refrigerate for at least 2 hours or up to overnight.
- Toast the coconut. If your coconut flakes are not yet toasted, add them to a medium pan over low heat and toast until browned. Stir constantly to prevent the desiccated coconut from burning. Cool and sprinkle the toasted coconut flakes over the pudding and let cool completely.
- Serve. Once cooled and set, slice, top with toasted coconut, serve, and enjoy!
Notes
- Storage: Tightly cover with plastic wrap or transfer to an airtight container. Refrigerate for up to 4 days and serve leftovers chilled.
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino
