Maja Blanca
Maja Blanca is made with coconut milk, sweet corn kernels, and toasted coconut. Rich and creamy, this coconut pudding makes a delicious snack or dessert.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cans (13.5 ounces each) coconut milk
- 1 can (14 ounces) cut corn, drained
- 1/2 cup sugar
- 1/4 cup cold water
- 1/2 cup cornstarch
- 1/4 cup desiccated coconut flakes
Instructions
- 1
In a saucepan, combine coconut milk, corn, and sugar. Over medium heat, bring to a gentle boil, stirring occasionally until sugar is dissolved.
- 2
In a small bowl, mix cornstarch and cold water until completely smooth. Slowly add to coconut milk, whisking vigorously to prevent lumps.
- 3
Continue to cook, whisking regularly, for about 2 to 4 minutes or until mixture thickens to a smooth paste consistency.
- 4
In a lightly greased 8 x 8 baking dish, transfer thickened coconut mixture. Using a spatula, smooth surface.
- 5
Allow pudding to cool for a few minutes. Cover and refrigerate for about 1 to 2 hours or until completely set.
- 6
In an ungreased skillet over medium heat, toast shredded coconut, stirring frequently, for about 1 to 2 minutes or until golden brown. Remove from heat immediately.
- 7
To serve maja blanca, sprinkle toasted coconut flakes on top and cut into squares.