Maja Blanca Recipe (Filipino Coconut Pudding)
Overview
Maja Blanca is a classic Filipino dessert made from coconut milk, cornstarch, and sweet corn. This creamy and delicious pudding is popular at fiestas, Noche Buena, Christmas parties, and family gatherings. It has a smooth, custard-like texture, making it a light yet satisfying treat.
What makes this easy Maja Blanca recipe special is its simplicity—requiring just a few pantry staples. Adding sweet corn kernels enhances its flavor, while the toasted coconut topping gives it a nutty crunch. Whether served as an after-meal dessert or a midday snack, this Filipino favorite is guaranteed to impress!
Why You’ll Love This Recipe
✔ Easy to Make – Only a few ingredients and simple steps.
✔ Silky-Smooth Texture – Almost like a firm custard but lighter.
✔ Perfect for Any Occasion – A must-have during Filipino celebrations!
✔ Customizable – Add cheese, latik, or other toppings for extra flavor.
Ingredients
Coconut Milk & Dairy
- 4 cups coconut milk 🥥 (fresh or canned)
- 1 ½ cups evaporated milk 🥛
- 1 cup sweetened condensed milk (adjust for sweetness)
Thickening & Sweeteners
- ¾ cup cornstarch
- ¾ cup granulated sugar
- ¼ cup cold water (to dissolve cornstarch)
Corn & Coconut
- 1 can (15 oz) whole sweet kernel corn, drained 🌽
- ½ cup additional corn kernels (optional for extra texture)
- 5 tbsp toasted grated coconut (for garnish)
For Greasing the Pan
- Butter or margarine
Step-by-Step Instructions
🌀 Step 1: Simmer the Coconut Milk for a Creamy Base
In a large saucepan, pour the coconut milk and gently simmer over medium heat. Add sugar, whole sweet corn, and condensed milk, stirring continuously to combine all ingredients evenly. Keep stirring to prevent lumps and ensure a smooth texture.
🥄 Step 2: Thicken the Mixture to Perfection
In a small bowl, stir cornstarch in cold water until it forms a smooth, lump-free mixture. Slowly pour the cornstarch mixture into the simmering coconut milk while stirring constantly to prevent clumping. Continue stirring for 8-10 minutes until the mixture thickens to a pudding-like consistency and coats the back of a spoon.
📦 Step 3: Pour, Set, and Chill for the Best Texture
Grease a 21×21 cm (8×8 inch) square pan with butter or margarine to prevent sticking. Pour the thickened mixture into the pan and smooth the surface with a spatula to create an even layer. Let it cool at room temperature for about 30 minutes, then transfer it to the refrigerator and chill for 1-2 hours to set fully.
🔥 Step 4: Toasted Coconut for the Perfect Finish
In a dry pan, toast grated coconut over low heat, stirring constantly until it turns golden brown and releases a fragrant aroma. Once done, sprinkle the toasted coconut over the chilled Maja Blanca before serving for a crunchy texture and nutty flavor.
How to Serve & Store
🥄 Serving Tip: Slice into squares and serve chilled for the best texture. For extra flavor, you can also top it with latik (coconut curds) or grated cheese.
🧊 Storage Tip: Store in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as it may change the texture.
Final Thoughts
This Maja Blanca recipe is a simple yet delicious dessert for any occasion. With its creamy texture, light sweetness, and easy-to-follow steps, you can make it at home in no time! Whether you’re preparing it for a holiday gathering or just treating yourself, this Filipino favorite never disappoints.
Maja Blanca Recipe: (FAQs)
Q: Why is my Maja Blanca not firm?
If your Maja Blanca is too soft or runny, it may be due to too much liquid or not enough cornstarch. To achieve the perfect consistency, ensure you use the correct cornstarch-to-liquid ratio and stir continuously while cooking. The mixture should be thick before transferring it to the pan.
Q: Can I use fresh corn instead of canned corn?
Yes! You can substitute canned corn with fresh corn kernels, but they should be boiled beforehand until soft. This helps maintain the creamy texture of the pudding while still adding a bit of bite.
Q: How do I know when my Maja Blanca is ready to set?
Maja Blanca is ready to transfer to the pan once it reaches a pudding-like consistency and coats the back of a spoon. After pouring it into the pan, let it cool to room temperature before chilling it in the refrigerator for at least 1-2 hours for best results.
Q: What toppings can I add to Maja Blanca?
Traditional Maja Blanca is topped with toasted coconut or latik (coconut curds). However, add grated cheese for a salty contrast, crushed nuts for extra crunch, or even a drizzle of caramel for added sweetness.
Q: Can I make Maja Blanca without coconut milk?
Yes, but the flavor will be different. You can substitute regular or almond milk if you prefer a non-coconut version. However, coconut milk is what gives Maja Blanca its authentic Filipino taste.
Q: How long does Maja Blanca last, and how should I store it?
Store Maja Blanca in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as it may alter the texture. If serving leftovers, allow them to sit at room temperature for a few minutes before eating for the best taste.
Maja Blanca Recipe
Equipment
- Saucepan (for simmering the coconut milk and other ingredients)
- Wooden spatula (for stirring)
- 21x21 cm square pan (for setting the pudding)
- Pan (for toasting coconut flakes)
- Refrigerator (for chilling the pudding)
Ingredients
- Coconut Milk and Dairy Products
- 4 cups coconut milk
- 1 ½ cups evaporated milk
- 1 cup sweetened condensed milk
- 14 ounces condensed milk
- Cornstarch and Sugar
- ¾ cup cornstarch
- ¾ cup granulated sugar
- ¼ cup cold water to dissolve cornstarch
- Corn and Coconut
- 15 ounces whole sweet kernel corn
- ½ cup corn kernel drained
- ½ cup desiccated coconut
- 5 tbsp toasted grated coconut for garnish
- Pan Greasing and Additional Ingredients
- Butter or margarine for greasing the pan
- 1 can 13.5 fl oz coconut milk
- 1 can 14 ounces cut corn, drained
Instructions
- Prepare the Mixture
- Simmer coconut milk in a saucepan over medium heat.
- Mix in sugar, corn, and a cornstarch solution.
- Stir constantly until thickened (about 8 minutes).
- Pour into a greased 21x21cm pan, smooth the surface.
- Chill in the refrigerator for 1-2 hours.
- Toast and Garnish
- Toast coconut flakes on low heat until golden.
- Sprinkle toasted coconut or latik on top for extra flavor.
- Serve and Store
- Serve chilled as a dessert or snack.
- Store leftovers in the fridge for up to 3 days.
Notes
Nutritional Information (per serving, estimate)
Calories: ~443 kcal Protein: ~4g Carbohydrates: ~70g Fat: ~16g Fiber: ~2g Sugar: ~40g💡 Tried this recipe?
Let us know in the comments! Share your Maja Blanca experience and your favorite toppings. Don’t forget to rate the recipe and tag us if you post it online! 😊👇
