Why You’ll Love This Recipe

• Incredibly creamy & silky smooth texture
• Easy no-bake dessert, ready in 30 minutes
• A perfect balance of sweet corn & rich coconut
• Naturally gluten-free and crowd-pleasing

Equipment You’ll Need

• Medium saucepan
• Whisk
• Silicone spatula
• 8×8 inch baking pan or glass dish
• Measuring cups and spoons
• Small bowl

Ingredients

• 1 (13.5 ounce) can full-fat coconut milk
• 1 (12 ounce) can evaporated milk
• 3/4 cup granulated sugar
• 1/2 cup cornstarch
• 1/2 cup water
• 1 (15 ounce) can sweet corn kernels, drained
• 1/2 cup toasted coconut flakes or latik, for topping

Instructions

1. Lightly grease an 8×8 inch pan or dish with a neutral oil or coconut oil and set aside.
2. In a small bowl, whisk together the cornstarch and 1/2 cup of water until completely smooth, with no lumps remaining. This is your cornstarch slurry.
3. In a medium saucepan, combine the full-fat coconut milk, evaporated milk, and granulated sugar. Whisk together over medium heat.
4. Bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar is fully dissolved. Do not let it come to a rolling boil.
5. Once simmering, give the cornstarch slurry a quick re-whisk (it may have settled) and slowly pour it into the saucepan while continuously whisking the coconut milk mixture.
6. Continue to cook, whisking constantly, as the mixture begins to thicken. This will happen quite quickly, within 2-3 minutes.
7. Once it has thickened considerably, switch to a silicone spatula. Continue to cook and stir for another 3-5 minutes, scraping the bottom and sides of the pan. The mixture should be very thick, smooth, and glossy. This step is crucial to cook out the raw starchy flavor.
8. Remove the saucepan from the heat and fold in the drained sweet corn kernels until they are evenly distributed.
9. Immediately pour the Maja Blanca mixture into your prepared pan. Use the spatula to spread it into an even layer.
10. Let it cool on the counter for about 30 minutes before covering with plastic wrap and transferring to the refrigerator to chill and set completely, for at least 2 hours or until firm.
11. Once fully chilled and set, sprinkle generously with toasted coconut flakes. Cut into squares and serve cold.

Expert Cooking Tips

• For the creamiest, richest result, do not substitute the full-fat coconut milk. The fat content is essential for the texture.
• Whisking is your best friend! Whisk constantly when adding the cornstarch slurry and as it thickens to prevent any lumps from forming.
• Don’t rush the final cooking step after the mixture thickens. Cooking it for a few extra minutes ensures the cornstarch is fully cooked, which guarantees a perfect set and no starchy aftertaste.
• To make your own toasted coconut, spread sweetened or unsweetened coconut flakes on a dry skillet over medium-low heat. Stir frequently until fragrant and golden brown, about 3-5 minutes.

Substitutions and Variations

For a completely dairy-free and vegan Maja Blanca, you can easily substitute the evaporated milk with a second can of full-fat coconut milk or a rich, creamy, unsweetened plant-based milk like oat or cashew milk. The flavor will be even more coconut-forward and delicious! You can also add a teaspoon of vanilla extract or pandan essence for an extra layer of flavor.

Common Mistakes to Avoid

The biggest mistake is undercooking the cornstarch. If you pull the mixture off the heat as soon as it looks thick, it may not set properly or will have a chalky taste. You need to continue cooking and stirring for several minutes after it thickens until it pulls away from the sides of the pan and has a beautiful, glossy sheen. Another common issue is lumpy pudding, which happens when the cornstarch isn’t fully dissolved in cold liquid before being added to the hot milk. Always make a smooth slurry first!

Serving Suggestions

Serve this creamy dessert chilled, cut into squares or diamonds. The traditional topping of toasted coconut flakes (‘budbod’) is a must for adding a delightful crunchy texture that contrasts with the smooth pudding. For an even more authentic experience, top with ‘latik’—toasted coconut curds made from simmering down coconut cream. It’s a stunning dessert for potlucks, barbecues, and holiday gatherings.

Storage and Reheating Tips

Store leftovers tightly covered with plastic wrap directly on the surface of the pudding to prevent a skin from forming. It will keep well in the refrigerator for up to 4 days. For the best texture, keep the toasted coconut topping in a separate airtight container and sprinkle it over each serving just before eating to ensure it stays crunchy.

Frequently Asked Questions

Why is my Maja Blanca not firm?

This is almost always because the cornstarch mixture was not cooked long enough. It needs to be cooked past the initial thickening stage until it becomes a very thick, glossy paste that starts to pull away from the sides of the pan. This ensures the starch is fully activated to set the pudding.

Can I use fresh or frozen corn?

Yes, absolutely! If using frozen corn, thaw it first and pat it dry. If using fresh corn from the cob, you’ll need about 1.5 cups of kernels. Both are excellent substitutes for canned corn.

Can I make this ahead of time?

Maja Blanca is a perfect make-ahead dessert! You can prepare it a day or two in advance. Just keep it covered in the refrigerator and add the toasted coconut topping right before you’re ready to serve.

Conclusion

This Maja Blanca recipe delivers a truly special dessert experience with minimal effort. The silky, coconut-infused pudding with sweet pops of corn is a delightful treat that brings a touch of tropical comfort to your table. I hope you love making and sharing this Filipino classic as much as I do. If you try it, don’t forget to snap a photo and share it on Pinterest—I can’t wait to see your beautiful creations!