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. 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
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Maja Blanca (Coconut Milk Pudding with corn)
INGREDIENTS
- 1 can (13.5 fl oz) coconut milk
- 1 1/2 cup evaporated milk - or fresh milk
- 1 cup sweetened condensed milk
- 3/4 cup cornstarch - - dissolved in 3/4 cup milk
- 1/2 cup corn kernel - - drained
- 1/2 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.
VIDEO
Maja Blanca recipe was originally published in May 2015. Updated in September 2019 to include new photos and video. The recipe remains the same.
- 1.Ube Halaya Recipe (Purple Yam Jam)
- 2.Mango Float Easy Recipe
- 3.Leche Flan
- 4.Puto flan
- 5.Coconut Macaroons – Filipino Version
- 6.Bibingka Recipe
- 7.Authentic Tibok Tibok (Carabao’s Milk Pudding)
- 8.Coffee Jelly
- 9.Almond Jelly with Lychees
- 10.Buko Pandan Salad
- 11.Filipino Fruit Salad
- 12.Maja Blanca (Coconut Milk Pudding with corn)
- 13.Chocolate Crinkle Cookies
Hi! I made this for the first time in a trial run before I take it to a memorial service for some Filipino friends, just wondering… my color looks like sweetened condensed milk and not white like it’s pictured, is it supposed to look like the color of sweetened condensed milk? It’s delicious I’m just curious about the color mine came out haha.
Sweetened condensed milk is usually pale creamy-white in color. But the color turns darker over time even the unopened ones. Check the label of your can. It could be it is not as fresh anymore. It could be still fine to eat but, yes, it will look darker like caramel.
I just made it today and it’s so yummy!!!! Thank you for sharing your recipe.
Glad it is to your liking Naomi…
Hello, Ms. Bebs
Thanks for the recipe. I tried it yesterday, my first time to make maja blanca.
So creamy and delicious. My son who is not fond of Pinoy delicacies liked it and even commented “well done” =)
Thnks, again and more power.
God bless you.
How nice, Grace! The best words to hear from your loved ones after preparing something out of love!
HI, what’s the shelf life? Thanks!
Covered in the fridge, it should be fine for a couple of days. At room temp, I would only suggest a day.
Omg!! Super sarap! It’s my first time to make maja blanca and this is the recipe i followed, it’s perfect! I used cream corn though and topped it with cheese..so yummy! Thank you for this recipe. xoxo
Sounds good with the cheese toppings! Thanks Jobelle!
This is a bomb!! I made this for 5th time already and I received a lot of compliments. Thanks bebs for this great recipe. God bless you!!
So glad that you like it, Leah! And thanks for the perfect rating! 😘
Hi Bebs! I tried making this today and I think I may have done something not just quite right along the way because my Maja turned out soggy and isn’t really firm as I would have wanted it to be. It is not like what you have in pictures. But it still tasted great! Where do you yhink have I gone wrong? Maybe I should have brought it to a rolling boil or my measurements weren’t too accurate. Dunno. Hehe. I may have been way too excited to try it out but still many thanks. I guess more practice for me the . 😉
Hi Hanna, did you use “Maisstärke”, that is cornstarch in German. That is what I used and it works great. No need to bring the liquids to a rolling boil but after adding the slurry you should cook it long enough until it becomes really thick like paste (not glue). I will try to make a video soon to show the procedure…
Yes, I used Maisstärke. It didn’t turn out to a paste like consistency and I thought it was going to harden once it cools down or placed in the Ref. It still turned out tasty anyway. A video would be appreciated! Thanks again Bebs! Btw, where can I get Buko Pandan ingredients here in DE?
You can get frozen pandan leaves or the bottled pandan essence usually in the Asian stores. They also have sometimes fresh coconut or you can use the canned coconut meat from them as well.
Hi Bebs! I’ve been looking for maja mais recipe, someone requested me to cook it for them. Your recipe will be my first try. I will give you feedback. Thank you so much.
I hope you like it Madrely.
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!
I am glad that you like it Vanessa. I really try to lessen the sugar in all my recipes here. 😉
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.
Great to hear you like it Alicia! 🙂
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.
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!
Thanks for the comment Gwen and super that you are loving the our recipes!
I can’t wait to try your recipe! I will be making Maja Blanca, just in time for the holidays
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.
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…????
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.
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. 🙂
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.
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! 🙂
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!
Thanks for the nice comment and I am glad you and your hubby liked it!
just printed some of your recipes and can’t wait to try them all. Hope everything comes perfect.wish me luck.
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! 🙂
Can I dissolve the cornstarch in more evaporated milk, instead of fresh milk? Will it alter the taste or texture? Thanks
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. 🙂
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.
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!!
Yes you got it right. 😉
Yum! looks so delicious ! I love coconut !
Then you will surely love this coconut pudding Lou! Thanks for dropping by..
Love it! Imiss this food trying to make it lets see i i goes.
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