Try this quick and simple Maja Blanca recipe for a creamy, soft and light Filipino pudding made from coconut milk. The perfect dessert for any occasion and can be done in no time at all!
What is Maja Blanca?
Commonly served at Fiestas, holidays and special occasions. It a coconut pudding that is basically a combination of coconut milk, milk, cornstarch, and sweetener. What I like best about it is the texture; soft and light.
You may add corn kernels to give some contrast. Some use sugar 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. You can check our post on how to make Latik.
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 toasted 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 substitute 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 vs. Tibok-tibok
A lot of people think that they are one and the same as they look very similar. But Tibok-tibok, a native Kapampangan delicacy, is made from carabao's milk.
The taste is very distinguishable from the other. Carabao's milk is also richer and creamier than you regular cow's milk as it contains higher milk fat. It also has a rather mild saltiness in it. The texture can also a little different, Tibok-tibok has a more delicate jelly-like consistency while Maja Blanca is more on the creamy .side.
Which one is better? The Kapampangan in me could be biased because I would choose Tibok-tibok. But Maja Blanca is still there on my list of personal favorite Filipino desserts.
Try our Other Filipino Desserts
Sapin-Sapin - 3 layers of rice cake with different flavors
Fruit Salad - a medley of (canned) fruits with cream served chilled
Buko Pandan - another cold dessert of coconut strings and pandan-flavored jelly
Cassava Cake with a creamy custard topping
Printable Recipe
Maja Blanca (Coconut Milk Pudding with corn)
Ingredients
- 1 can (13.5 fl oz) coconut milk
- 1 ½ cup evaporated milk or fresh milk
- 1 cup sweetened condensed milk
- ¾ cup cornstarch - dissolved in ¾ cup milk
- ½ cup corn kernel - drained
- ½ cup desiccated coconut
- butter or margarine - for greasing pan
Instructions
- Grease a (21x21cm) square pan with butter or margarine. 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.
- Toast the coconut flakes in a pan over low fire until browned. Stir constantly to avoid burning them. Set aside.
- Sprinkle top with toasted coconut flakes.
Nutrition
Maja Blanca recipe was originally published in May 2015. Updated in September 2019 to include new photos and video. The recipe remains the same.
Jean C says
Delicious
JM says
Is the 3/4 cup milk where you dissolved the cornstarch part if the 1 and a half cup or not?
Bebs says
Hi JM, no it is additional to the 1 can evaporated milk (1 1/2cup). You also just use water to dissolve the cornstarch.
Jo says
Hi, if I want to use sugar instead, how many cups will it be? And what is the shelf life once cooked? Thank you
Bebs says
Hi Jo, have not really made it using purely sugar only so I cannot say, but you could try and taste the mixture, just make it a bit sweeter as it lose some of its sweetness when cooked. It is best to consume it in the same day but you can refrigerate it for up to 3-4 days. The texture of chilled maja blanca will be a bit firmer but you can bring it back to room temperature before serving it again.
Bernadette says
I made your original recipe, and it was perfect! If I want to add ube, how much is a good amount?
Bebs says
On its own, ube really has a subtle or muted flavor so if you are using the liquid flavoring you might want to start with at least a tablespoon.
Sylvia Ferrer says
I cooked this several times and turn it delicious and soft
Diana says
Made this for a birthday party and it was a hit! It was delicious and everyone was surprised and loved the additional of the corn. I would make this again.
Bebs says
So glad to know that you had a success with our Maja Blanca recipe, Diana.
Jeoni says
This is my go to recipe when it comes to maja blanca, not to sweet and malasa.
Via says
Just make it right and it turned out great and yummy. All your recipe are great and simply to follow ❤️❤️❤️
Bebs says
That is so nice of you, Via. 😊
the2aces says
I’ve been in search for a good maja blanca recipe and this is by far not just good but the best one I have ever tried! Hubby and I enjoyed it so much so this will be my go to recipe from now on. It’s so creamy and not too sweet. Deserves more than 5 stars!!!
Gale says
I always come back to this recipe when making maja blanca for my guests. I always get compliment everytime as this recipe is really divine.
The only tweak I make is to reduce the condensed milk to about 3/4 can so it’s less sweet.
Thank you for sharing your dependable, gastronomic recipes! ⭐️⭐️⭐️⭐️⭐️
Cheryl says
Can I use cornflour instead of cornstarch?
Bebs says
Is it white? I ask because some cornstarch are labeled as cornflour. But if it is the real corn flour (yellow) then, not.
Jacqui says
Hi! Question about the cornstarch mixed in 3/4 cup milk. Is this in addition to the 1-1/2 cup evaporated or fresh milk or I just use a portion of that designated 1-1/2 cup milk? Thanks
Bebs says
It is additional.
Ailyne says
Thank you For Send MAja Blanca Recipe And more more Recipe God bless
Bebs says
You are welcome.
Romyr says
Can I used cooking cream instead of coconut milk/cream...
Bebs says
It will not taste the same though...
Wu says
Came across this page while searching for a good maja blanca recipe. What’s good is the amount of liquid ingredients are exactly as they are available in cans, the only change I did is I used cream of corn instead of kernels.
It came out great, consistency is really that of a pudding, very creamy, taste is not too cloyingly sweet.
This can actually be a base pudding recipe for other flavors like mango or choco. Thanks for sharing.
Bebs says
You are so much welcome, Wu!
Sarahmay says
Can I use coconut cream instead of coconut milk
Bebs says
Sure you can.
Ev P says
Hi, Bebs. The recipe really tastes so good . How can I make it smooth and shiny on top like what we have in the Philippines?
Bebs says
You can brush it with coconut oil from making latik.