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 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).
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!
Find the full printable recipe here: Vegan Maja Blanca (Filipino Coconut Pudding)
