Try this quick and simple Maja Blanca recipe for a creamy, soft and light Filipino coconut pudding made from coconut milk, milk, sweetener, and corn kernel.
Maja Blanca is one of my personal favorite Filipino desserts. What I like best about it is the texture; soft and light. It is basically a combination of coconut milk, milk, cornstarch and sweetener. You may add corn kernels to give some contrast. Some use sugar used as a sweetener but I opted to use sweetened condensed milk to make it creamier.
The original Maja Blanca is topped with ‘latik’- that is what coconut milk becomes when simmered under medium fire for some time. This process will give you coconut oil and some brown solids, or ‘latik’ as we call it, which is common toppings for rice cakes and other Filipino desserts. Since I was pressed for time when I made this Maja Blanca for my friends’ visit and didn’t have time to make ‘latik’, what I did was, I roasted some dried coconut flakes in a pan until golden browned and sprinkled them on top of my Maja Blanca. I missed the latik but this sub is really good as well. Good thing they can be found easily here in German supermarkets so is the coconut milk in a can and other ingredients needed to make this delicious dessert.
Maja Blanca (Coconut Milk Pudding with corn)
- Grease a (21x21cm) square pan with butter. Set aside.
- Combine coconut milk, milk and condensed milk in a pot and bring to boil over medium heat while stirring occasionally.
- Add the corn kernel. Pour in the cornstarch mixture and stir constantly and quickly until the texture turns into a paste-like consistency. Remove from heat and transfer to greased pan immediately. Gently tap the pan on the kitchen counter a couple of times to get rid of trapped bubbles and even out the surface with spatula or spoon. Let the Maja Blanca settle and cool down.
- Roast the coconut flakes in a pan over low fire until browned. Stir constantly to avoid burning them. Set aside.
- Sprinkle top with roasted coconut flakes.