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 creamy coconut pudding with sweet corn kernels.

25 minutes

Serves 8

Dessert

Contains common allergens

Dairy

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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.

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