skip to Main Content
Subscribe to receive a free eCookbook! Sign Up!

Maja Blanca (Coconut Milk Pudding with corn)

Try this quick and simple Maja Blanca recipe for a creamy, soft and light Filipino pudding made from coconut milk, milk, sweetener, and corn kernel.
MAJA BLANCA (COCONUT MILK PUDDING) (Filipino Recipe) Light and soft, coconut pudding with 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 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 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) (Filipino Recipe) Light and soft, coconut pudding with corn kernel.|


WANT MORE RECIPES? Subscribe to our newsletter and follow us on Facebook, Pinterest and Instagram for all of the latest updates.

4.89 from 9 votes

Maja Blanca (Coconut Milk Pudding with corn)

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.
Print Rate
Course: Dessert
Cuisine: Asian,Filipino
Servings: 10 squares
Calories: 221kcal
Author: Bebs
Prep Time: 5 minutes
Cook Time: 13 minutes
Total Time: 18 minutes



  • 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.
  • 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 Facts
Maja Blanca (Coconut Milk Pudding with corn)
Amount Per Serving
Calories 221 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 5g 25%
Cholesterol 21mg 7%
Sodium 97mg 4%
Potassium 264mg 8%
Total Carbohydrates 31g 10%
Dietary Fiber 0g 0%
Sugars 21g
Protein 5g 10%
Vitamin A 3.5%
Vitamin C 2%
Calcium 18.8%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.


More Christmas Desserts


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 29 Comments

Leave a Comment

Your email address will not be published. Required fields are marked *

  1. Hi, I made this recipe and it turned out great! I didn’t have milk to dissolve the cornstarch in so I used the water from the canned corn. I chose this recipe since I noticed that there is no added sugar. Since we like mildly sweet desserts, this Maja Blanca was just right. Thank you!

  2. Have tried a few Maja blanca recipes online and this one is the best! Rich and creamy, just as we like it. Thank you, Bebs. All the best.

  3. I mixed in a handful of bittersweet chocolate just to experiment now it taste like between maja blanca and chocolate pudding. We still liked it.

  4. Hi Ms. Bebs,

    I’m a fan of your blog and it all started when I found your maja recipe last year! I even did peach pocket pies, pininyahang manok and so much more! Have a great day every day and I wish you more success!

  5. Hi, I’m looking for the old-fashioned tibuk-tibuk. Do you have the recipe? Your recipe here is very nice but very rich. The tibuk-tibuk is almost like gelatin, simple and very refreshing. I know you are from Pampanga so you probably know what I’m talking about. Thanks in advance. You can email me directly.

    1. Hi Leah, Yeah I know what you mean. Tibuk-tibuk or Tibok-tibok is the Kapampangan version and it is made from carabao’s milk. It is firmer or like you said gelatin-like. I love Maja Blanca but I prefer Tibok-tibok over it anytime. We will be moving to Philippines very soon, to my hometowm, so I will put this in my list for now when I can get hold of carabao milk. But I will also look for a close alternative for those who cannot get carabao’s milk in their place…????

  6. Hi, what is the equivalent of 1 cup to grams and if liquid to ml? I’m in italy and we don’t use cups. I would love to try this…i never made a maja blanca before. Thanks.

    1. Hi Grace, for liquids, 1 cup is usually 250ml. It is a bit tricky for dry ingredients because they weigh differently, but I would say 1 cup is 16 Tablespoon. Hope that works for you. ๐Ÿ™‚

  7. Hello po. I made your maja recipe last nite with the help of my 4 year old boy. We all love it. It is the best maja blanca that i ever made. Thank you very much. And thanks for sharing your recipes.

    1. Hi Bernadette, glad that you liked it! I think it is nice that you are letting your son help out in the kitchen at an early age. Help builds character if you ask me and maybe he will develop a passion for cooking later on! ๐Ÿ™‚

  8. The maja turned out delicious! I didn’t know you can even opt out the sugar! I’m glad I tried your recipe. And my Jamaican husband loves it!

    1. Hi Glenn, thanks and I do hope you like them and goodluck, not that you need it, I think. But just in case you have a questions just leave me a message and I would try to help anyway I can! ๐Ÿ™‚

  9. Can I dissolve the cornstarch in more evaporated milk, instead of fresh milk? Will it alter the taste or texture? Thanks

    1. Hi Cam, sure you can or you can also just dissolve it in water as evaporated milk is already thicker and creamier than fresh milk but I see no problem with that. ๐Ÿ™‚

  10. I made this for my birthday tomorrow . Turns out great! I used corn flour instead of cornstarch. It makes difference. My maja becomes softer than the last time I used cornstarch.

  11. Hi. I have a question… for the 3/4 C milk used to dissolve the 3/4C cornstarch.. is that in addition to the 1 1/2 C of milk that you listed in the recipe? so total is 1-1/2C + 3/4C milk? Thanks!!

  12. Your blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.

    Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.
    Click to join Contestchef

Back To Top