Maja Blanca is probably one of the easiest desserts that you can make. Made from coconut milk, cornstarch, and sugar is also known as Coconut Pudding. A creamy and delicate treat that is a great addition for your Christmas Noche Buena. So, get ready to satisfy those craving because I’ll show you how to make it!
Since Christmas is near I was thinking about what to make for my post. I was on the fence between making the Maja or Tocino Del Cielo. I opted to make the Tocino Del Cielo which is similar to leche flan but my first attempt was a flop. So here we are with my tried and tested Maja Blanca recipe. I have stuck with this recipe for some time now because of its creaminess and fine texture. The latik (coconut milk curd) topping compliments the pudding and makes it more enjoyable. To make latik you can see our video on Suman Bulagta.
What sets this recipe apart from other recipes for maja is the heavy whipping cream. The cream adds richness to the end product that will keep you asking for more. To make this simple but yummy dessert, add whipping cream, milk, and sugar to a pot then bring to a boil. Add the corn kernels and let simmer for a couple of minutes. Prepare the cornstarch and coconut milk mixture in a separate bowl and slowly add in the pot until thick. Lastly, pour the mix in a greased pan or dish and let it cool in the fridge to set. Easy right? So put your aprons on and make your own creamy coconut pudding to enjoy with friends and family!
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Tips for Maja Blanca
- You can remove heavy whipping cream from the recipe if it’s not readily available to you.
- You can also use coconut flake as an alternative to latik.
- 1 cup heavy whipping cream
- 2 cups coconut Milk (use 1 cup to dilute in 1/2 cup cornstarch)
- ½ cup cornstarch
- ⅔ cup condense milk
- ¼ cup granulated sugar
- ½ cup fresh milk
- 1 cup corn kernel
- ⅛ tsp salt
- Grease bottom and sides of an 8-inch square pan or baking dish. Set aside.
- In a pot, combine heavy whipping cream, 1 cup coconut milk, fresh milk, condensed milk, salt, and sugar. Bring mixture to a boil over medium heat, stirring occasionally.
- Add corn kernels and simmer for about 5 minutes.
- In a small bowl, combine cornstarch and coconut milk and then whisk until cornstarch has completely dissolved.
- Gradually add cornstarch mixture into the pot, stirring, until mixture thickens to a paste. Watch carefully, the mixture will thicken quickly.
- Transfer mixture into prepared pan. Use an oiled spatula to smooth out and level the top.
- Allow mixture to cool down, cover and then put in the fridge for at least an hour to set.
Preparing the Latik (Coconut milk curd)
- You can do this while waiting for the maja blanca to set. Pour coconut milk in a pan. Over medium heat, bring to a boil until it curdles and turns into curds. Transfer in a bowl and set aside.
- Remove the Maja Blanca from the fridge. Cut into squares and top with latik. Bon Appetit!