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.
Servings: 10 squares
Calories: 221kcal
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.
Video
Nutrition
Calories: 221kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 97mg | Potassium: 264mg | Fiber: 0g | Sugar: 21g | Vitamin A: 175IU | Vitamin C: 1.7mg | Calcium: 188mg | Iron: 0.4mg