Maja Blanca (Coconut Corn Pudding)
Maja Blanca is a creamy Filipino coconut pudding, typically served for the holidays or as a light snack!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 800 ml coconut milk
- 400 ml condensed milk
- 1/2 cup heavy cream
- 1.5 cup cream-style corn
- 1.5 cup whole corn kernels
- 1/4 tsp kosher salt
- 3/4 cup cornstarch, dissolved in 3/4 cup of milk
- Shredded coconut flakes, toasted
Instructions
- 1
In a large, deep pot, pour in the coconut milk, condensed milk, heavy cream, whole corns, cream-style corn, and salt. Mix well to combine and bring the mixture to a boil.
- 2
Once boiling, turn down the heat to medium. Stirring constantly, gently pour in the cornstarch-milk mixture. Mix well to evenly distribute the starch throughout to avoid any clumps.
- 3
*Continue to cook the Maja Blanca for 30-40 minutes over medium heat, stirring frequently to prevent the bottom from burning. You should know it's done when the pudding is no longer sticky or runny and it has a slight "jiggle" when shaken.
- 4
Pour the Maja Blanca into a heat safe container and smooth out the top. Place in the fridge for at least 2 hours to set and firm up.
- 5
To serve, cut into small squares. Top with a generous serving of the toasted coconut, enjoy!