Maja Blanca: Filipino Coconut Corn Pudding
Recipe Guy
Filipino coconut pudding | Corn dessert | Party tray
Maja blanca should cut into soft squares with corn suspended through a creamy coconut base. The crucial moment comes when the smooth cornstarch slurry meets the hot milk mixture: steady stirring keeps the pudding even as it thickens.
Why make it: This version uses canned coconut milk, evaporated milk, and cornstarch with clear thickening cues so the pudding sets without turning rubbery.
Fresh From the Kitchen
About This Recipe
Coconut milk provides the main flavor, with evaporated and condensed milk contributing dairy richness and sweetness. Corn kernels give the otherwise smooth pudding little pockets of texture. The thickener is mixed separately so it can enter the pot without dry starch hiding in lumps.
Cook until the mixture is glossy and begins pulling slightly from the sides, then spread it promptly into the prepared dish. Cooling and chilling finish the set. Latik, toasted coconut, or optional grated cheese add a contrasting surface to the plain squares.
Cooking Notes
- Whisk the cornstarch slurry again immediately before pouring it into the pot. Any starch that settles in the bowl should be reincorporated, not left behind as a dense layer.
- Grease the serving dish before starting the stove work. Once the pudding thickens, transfer and smooth it while it is still workable rather than pausing to prepare the pan.
Ingredient Notes
For the cornstarch
Dissolve cornstarch fully in cool liquid before it goes into the pot. This prevents lumps.
For the topping
Latik is traditional and nutty, but toasted coconut or grated cheese are easy party finishes.
Maja Blanca Recipe
This version uses canned coconut milk, evaporated milk, and cornstarch with clear thickening cues so the pudding sets without turning rubbery.
Shopping List
- coconut milk: two 400-ml cans
- evaporated milk: one 12-fl-oz (354-ml) can
- sweetened condensed milk: one 14-ounce (397-g) can
- cornstarch: 1 cup
- sweet corn
- sugar
- latik or toasted coconut
- mild cheese optional
Ingredients
Pudding Base
- 800 ml full-fat coconut milk (two 400-ml cans)
- 1 can (12 fl oz / 354 ml) evaporated milk
- 1 can (14 ounces / 397 g net weight) sweetened condensed milk
- 1/4 cup sugar, to taste
- 1 cup corn kernels
Thickener
- 1 cup cornstarch, spooned into the measure and leveled
- 1 cup water or milk
For Pan and Topping
- Oil for greasing the dish
- Latik or toasted coconut
- Grated mild cheese, optional
Instructions
- Lightly grease a 9 by 13-inch serving dish at least 2 inches deep, or line with cleaned softened banana leaves.
- Whisk cornstarch with water or milk until completely smooth.
- Simmer coconut milk, evaporated milk, condensed milk, sugar, and corn in a heavy pot.
- Lower the heat and slowly whisk in the cornstarch mixture.
- Raise the heat only enough to keep gentle bubbles breaking through the thickening mixture. Stir and scrape the bottom constantly for about 3 to 5 minutes, until it forms a smooth, glossy paste, holds a spatula trail, and pulls slightly from the sides. Do not stop at the first sign of thickening.
- Spread into the prepared dish and smooth the top.
- Let steam subside briefly, then refrigerate within 2 hours. Chill at least 3 hours, until firm enough to hold a cut edge; add the chosen topping and divide into 12 equal squares.
Nutrition Estimate
Approximate nutrition for 1 square (one-twelfth of the pudding). Uses water for the slurry and includes all listed sugar. Unmeasured pan grease, coconut or latik topping, and optional cheese are excluded. Calculated from published food data, not laboratory tested; brands and portions vary.
Tips For The Best Maja Blanca
- Whisk the slurry: Undissolved cornstarch creates lumps.
- Stir constantly: The pudding thickens fast at the bottom of the pot.
- Do not overcook: Stop when it is thick and glossy, before it gets rubbery.
- Chill fully: Clean slices need enough setting time.
How To Serve And Store
Serve chilled or cool room temperature with latik, toasted coconut, or cheese. Refrigerate covered for up to 4 days.
Common Questions
Can I use frozen corn?
Yes. Thaw and drain it before adding.
Can I make maja blanca dairy-free?
Use a separate dairy-free formula with measured coconut milk, sugar, and starch. Simply replacing both dairy cans with more coconut milk changes liquid and solids and is not an equivalent substitution in this card.
Why did it not set?
It may need more cooking after the slurry is added, or the cornstarch may have been under-measured.
Why did lumps form when I added the cornstarch?
The slurry may not have been fully smooth, or it may have gone into the hot mixture too quickly. Whisk it thoroughly first, then add it gradually over lower heat while stirring continuously.
Should I slice maja blanca while it is still warm?
Wait until it has cooled and chilled enough to set. Warm pudding can spread instead of holding a square. Add the chosen topping after setting so you can portion it neatly.
Do you top maja blanca with latik, cheese, toasted coconut, or all three? Share your family version or testing notes in the comments.
Recipe inspiration and technique reference: Filipino dessert and bakery source research from Panlasang Pinoy, Kawaling Pinoy, The Dusky Kitchen, and Filipino-American dessert sources in the site roadmap.
Technique and food-safety references: kawalingpinoy.com; verybestbaking.com.
