Maja Blanca

Name: Maja Blanca
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: Filipino
Ingredients: 4 cups unsweetened coconut milk; 2/3 cup granulated sugar; 1 cup whole kernel sweet corn, drained; 1 cup cornstarch; 1 cup cold water; 1/4 cup unsweetened shredded coconut

A creamy coconut pudding made with sweet corn and coconut milk, chilled until set and topped with toasted shredded coconut.

25 minEasyServes 8280 cal/serving

FilipinoDessertStovetopVegetarianVeganHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

4 cups unsweetened coconut milk
2/3 cup granulated sugar
1 cup whole kernel sweet corn, drained
1 cup cornstarch
1 cup cold water
1/4 cup unsweetened shredded coconut

Instructions

1

Toast 1/4 cup unsweetened shredded coconut in a dry skillet over medium heat until golden brown, then set aside.
2

In a small bowl, whisk together 1 cup cornstarch and 1 cup cold water until smooth.
3

Combine 4 cups unsweetened coconut milk and 2/3 cup granulated sugar in a saucepan over medium heat, stirring until dissolved.
4

Stir in 1 cup drained whole kernel sweet corn and bring the mixture to a low simmer.
5

Whisk the cornstarch slurry into the saucepan and stir constantly over low heat until thick and smooth.
6

Pour into a shallow dish, cool, chill for 2 hours, and top with unsweetened shredded coconut.

Questions

How long does Maja Blanca keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Maja Blanca?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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