Filipino

Serving

Filipino Quick & easy

Maja Blanca

Name: Maja Blanca
Total time: 25 min
Yield: 8 servings
Cuisine: Filipino
Ingredients: 4 cups thick coconut milk; 1 cup granulated sugar; 1 can (15 oz) sweet whole kernel corn, drained; 3/4 cup cornstarch; 1/2 cup water (to dissolve cornstarch); Latik (fried coconut curds) or toasted shredded coconut, for topping

A decadently creamy, melt-in-your-mouth coconut pudding studded with bursts of sweet corn. Served chilled and topped with golden, toasty coconut curds (latik), it's an elegant yet easy-to-make fiesta favorite.

25 minutes

Serves 8

Dessert

11 min prep

19 min cook

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Good to know

One-pot
Ready in under 30 minutes

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners 30-minute meals

Instructions

6 steps

1
Simmer the Base: In a large pot or saucepan, combine the coconut milk and sugar. Stir well and bring to a gentle simmer over medium heat. Do not let it boil vigorously to prevent the coconut milk from separating.
2
Add Corn: Once simmering, stir in the drained sweet corn kernels. Let the mixture cook for about 5 minutes to infuse the flavors.
3
Prepare the Slurry: In a small bowl, thoroughly dissolve the cornstarch in the 1/2 cup of water until there are no lumps.
4
Thicken the Pudding: Lower the heat. Slowly pour the cornstarch slurry into the simmering coconut milk while whisking continuously and vigorously.
5
Cook until Thick: Continue to cook and stir for another 5-8 minutes. The mixture will quickly become very thick, glossy, and pull away slightly from the sides of the pot.
6
Set and Chill: Immediately pour the hot mixture into a greased 8x8 inch glass or baking dish. Smooth the top with a spatula. Let it cool to room temperature, then refrigerate for at least 2 hours to set completely. Slice into squares and top with latik before serving.

Maja Blanca — plated and served — Serving moment. How Maja Blanca looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

75/100

Good fit for most families

Allergen-friendly 100

Kid-friendly 55

Weeknight-easy 86

Budget-friendly 72

Great leftovers 50

Pantry-friendly 58

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

420

Calories

3 g

Protein

43 g

Carbs

29 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Maja Blanca is a coconut pudding set with cornstarch, often studded with sweet corn kernels and topped with toasted coconut curds. Its name nods to Spanish manjar blanco, but the coconut milk and corn make it firmly Filipino. Smooth, milky, and lightly sweet, it is a fiesta and holiday favorite.

Listahan note

This version uses plenty of thick coconut milk and just enough cornstarch for a clean set, with corn for texture and latik on top for richness.

Technique cues

Whisk constantly as it thickens to keep the pudding lump-free.
Cook the cornstarch out fully so the finished pudding does not taste starchy.
Make latik by simmering coconut cream until the curds turn golden.

Kitchen flow

Parallel prep: Make the latik while the pudding base thickens.
Make-ahead: Set the pudding ahead and chill; it slices best when fully cold.
Leftover move: Cube leftovers and serve chilled as a quick snack.
Cleanup rhythm: Soak the pot right away, as cornstarch pudding clings as it cools.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Thick coconut milk

Base

Purpose: Provides the rich, milky body and coconut flavor.

Handling: Use full-fat coconut milk and warm gently before thickening.

Adaptation: A mix with evaporated milk gives a creamier set.

Cornstarch

Setting agent

Purpose: Sets the pudding to a sliceable, smooth texture.

Handling: Dissolve in water first, then stream in while whisking.

Adaptation: Use the amount specified; too little will not set.

Sweet corn

Texture

Purpose: Adds gentle sweetness and bursts of texture.

Handling: Drain well and fold in as the pudding thickens.

Adaptation: Omit for a smooth, plain maja blanca.

Latik or toasted coconut

Topping

Purpose: Adds nutty richness and visual contrast.

Handling: Simmer coconut cream until curds form and turn golden.

Adaptation: Toasted shredded coconut is a quicker topping.

Technique notes

Whisk without stopping; the pudding scorches and clumps quickly.
Cook past the raw-starch taste before pouring to set.
Chill fully for clean slices rather than a soft scoop.

Ingredient swaps

Corn-free direction: Skip the corn for a smooth pudding.
Richer direction: Replace some coconut milk with condensed milk for a sweeter set.
Lower-sugar direction: Reduce sugar and let the corn provide sweetness.

Serve alongside

Latik
Toasted coconut
Fresh mango
Sapin-sapin
Hot tea
Coffee
Cold water

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to 4 days in a sealed container.
Serve chilled; no reheating is needed.
Freezing is not recommended, as the texture turns watery.

Equipment

Heavy saucepan
Whisk
Setting dish or tray
Small pan for latik

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