Maja Mais: Corn-Forward Filipino Coconut Pudding
Dan
Filipino corn pudding | Coconut dessert | Merienda tray
Maja mais leans into sweet corn flavor, with creamy coconut pudding, juicy kernels, and a soft set that slices neatly for merienda.
Why make it: This version boosts the corn with blended kernels and whole kernels, giving U.S. cooks a practical canned or frozen corn path.
Fresh From the Kitchen
About This Recipe
Maja mais is a corn-forward variation of maja blanca, made with coconut milk, corn, sugar, milk, and cornstarch until thick enough to slice.
Why You Will Love It
- Practical for U.S. kitchens: the recipe uses ingredients and substitutions a home cook can realistically shop for.
- Built for the table: the serving notes match how the dish usually lands in Filipino-American homes, from weeknights to merienda to parties.
- Flexible without erasing the dish: swaps are named clearly so the original idea stays visible.
- Easy to cook through: the shopping list, timings, and storage notes make the recipe straightforward to test and adjust.
Ingredient Notes
For the corn
Cream-style corn adds body and strong corn flavor. Whole kernels give little pops in each slice.
For the set
Maja mais should hold its shape but still feel creamy, so cook until thick and glossy rather than stiff.
Maja Mais Recipe
This version boosts the corn with blended kernels and whole kernels, giving U.S. cooks a practical canned or frozen corn path.
Shopping List
- coconut milk
- sweet corn kernels
- cream-style corn
- evaporated milk
- condensed milk
- cornstarch
- sugar
- butter
- toasted coconut
- grated cheese optional
Ingredients
Corn Coconut Base
- 2 cans coconut milk
- 1 can cream-style corn
- 1 cup corn kernels
- 1 can evaporated milk
- 1/2 can condensed milk
- 2 tablespoons butter
- 2 tablespoons sugar, to taste
Thickener
- 3/4 cup cornstarch
- 1 cup cool water or milk
- Pinch of salt
For Pan and Topping
- Oil or butter for greasing
- Toasted coconut or latik
- Grated mild cheese, optional
Instructions
- Grease a square dish and set it near the stove.
- Whisk cornstarch, cool water or milk, and salt until smooth.
- Simmer coconut milk, cream-style corn, corn kernels, evaporated milk, condensed milk, butter, and sugar.
- Taste and adjust sweetness before thickening.
- Whisk in the cornstarch slurry slowly over medium-low heat.
- Cook, stirring constantly, until the pudding is very thick and glossy.
- Spread into the dish, cool, chill until set, and top before slicing.
Nutrition Estimate
Approximate values per square based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Maja Mais
- Use both corn textures: Cream-style corn flavors the base while kernels make each bite more interesting.
- Sweeten gradually: Condensed milk and corn already add sweetness.
- Keep stirring: Corn and coconut milk can scorch on the bottom.
- Slice cold: Chilled maja mais gives cleaner party squares.
How To Serve And Store
Serve chilled for merienda, holidays, or potlucks. Keep covered in the refrigerator and add toasted topping close to serving.
Common Questions
Is maja mais different from maja blanca?
It is a corn-forward variation, usually with a stronger sweet corn flavor.
Can I use canned corn?
Yes. Drain whole kernels, and use cream-style corn for extra body.
Can I skip condensed milk?
Yes. Use sugar to taste and add a little more milk or coconut milk.
Can I freeze it?
Freezing can make the texture watery after thawing, so refrigeration is better.
Should maja mais be mostly corn or just lightly dotted with kernels? 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.
