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