Maja Blanca is a popular Filipino dessert made of coconut milk, cornflour, and sugar. Also called Coconut Pudding, this tasty dessert is simple to make and the ingredients are indeed very common.
This dessert is sweet, delicate, fluffy, and creamy. Maja Blanca can be served with a variety of presentations. It’s particularly common during the Christmas holiday.
The dessert isn’t that sweet. Maja Blanca is the local Filipino version of the Spanish manjar Blanco (blancmange) dessert, but it has become unique because it uses quite different ingredients, such as coconut milk instead of milk or almond milk.
Like several other Filipino recipes, Maja Blanca recipes have a lot of varieties. Each region, province, and family has its own way of making it.
This pudding is served with shredded cheese or toasted coconut, and it is ideal for special holidays such as Christmas celebrations, etc. This easy Maja Blanca recipe has very few ingredients and is so easy to prepare so that you’ll want to have it all year round and make your every day unique.
In a boiling pot, pour the coconut milk and simmer gently. Add the sugar, the condensed milk, and the whole sweet kernel corn and whisk until all the ingredients are equally mixed. Simmer for about 8 minutes.
Mix the milk and corn flour and stir until the corn flour is diluted. Add the fresh milk and corn flour mixture to the boiling pot and whisk well. Allow cooking until the mixture hits the ideal thickness while mixing.
Pour the mix in a serving tray and design and flatten the top with a flat implement, such as a wooden spatula.
Cooldown and fridge for at least 1 hour.
Use toasted coconut (or latik if available) for garnishing. Serve the Maja Blanca cold.
Stir until the mix becomes thick. This also means that you don’t have burned patches at the bottom of the pot.
Allow the Maja Blanca to cool down to room temperature and then rest in the refrigerator for at least 4 hours. It’s best to chill overnight for a fair result.
Do not allow the milk mixture to boil quickly until it curdles or separates.
Replace the water used to dissolve the cornstarch with the packing liquid in the canned corn kernels to improve the flavor.
To make “latik,” just pour the coconut milk into a pan and set it under low heat. After a bit, the coconut milk solids should be separated from the fats, which you can see as curds suspended as naturally rendered coconut oil within the pan. Start mixing the curds around with a spatula, helping them to brown equally in their oil without burning.