Maja Mais: Corn-Forward Filipino Coconut Pudding
Recipe Guy
Filipino corn pudding | Coconut dessert | Merienda tray
Cream-style corn flavors the pudding itself, while whole kernels give this maja mais something to bite into. Coconut milk, evaporated milk, and condensed milk make a rich base that sets with cornstarch, ready for toasted coconut or an optional scattering of cheese.
Why make it: This version boosts the corn with cream-style corn and whole kernels, giving U.S. cooks a practical canned or frozen corn path.
Fresh From the Kitchen
About This Recipe
The corn appears in two textures rather than as a few kernels added to plain pudding. Cream-style corn becomes part of the base, and whole kernels stay visible in the slices. Condensed milk already brings sweetness, so consider that before adding the separate sugar.
Once the slurry goes in, this becomes an attentive stirring job. Keep the bottom of the pot moving until the pudding is thick and glossy, then transfer it promptly to the greased dish. Chill it until set before adding the topping and cutting.
Cooking Notes
- Grease the dish and place it near the stove before thickening the pudding. The finished mixture is easier to spread while hot than after it has begun setting in the pot.
- Drain canned whole-kernel corn before measuring it. Keep the cream-style corn intact; its liquid belongs in the pudding, unlike the packing liquid surrounding ordinary canned kernels.
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 cream-style corn 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
- 800 ml full-fat coconut milk (two 400 ml cans)
- 1 can (14.75 ounces/418 g) cream-style corn, undrained
- 1 cup corn kernels
- 1 can (12 fluid ounces/354 ml) evaporated milk
- 7 ounces (about 198 g) sweetened condensed milk, half a 14-ounce/397 g can by weight
- 2 tablespoons butter, divided: reserve 1 teaspoon for the dish
- 2 tablespoons sugar, to taste
Thickener
- 1 cup (128 g) cornstarch
- 1 cup cool water
- Pinch of salt
For Pan and Topping
- Reserved 1 teaspoon butter for greasing a 9 by 13 by 2-inch dish
- 1/4 cup toasted coconut or prepared latik curds
- 1/4 cup grated mild cheese, optional
Instructions
- Grease a 9 by 13 by 2-inch dish with 1 teaspoon taken from the measured butter and set it near the stove.
- Whisk the 1 cup cornstarch, 1 cup cool water, and salt until smooth; stir again immediately before adding.
- In a heavy 4-quart or larger saucepan, gently simmer the measured coconut milk, undrained cream-style corn, drained corn kernels, evaporated milk, condensed milk, remaining butter, and sugar.
- Taste and adjust sweetness before thickening.
- Whisk in the cornstarch slurry slowly over medium-low heat.
- Cook over medium-low heat, stirring continuously across the bottom, until thick bubbles break through the surface. Continue for about 3 to 5 minutes, until very thick and glossy and the spatula leaves a brief trail; reduce heat if it catches. Do not stop at the first sign of thickening.
- Spread into the prepared dish. Cool briefly, refrigerate within 2 hours, and chill at least 3 hours until completely cold and set. Add the measured topping before cutting into 12 squares.
Nutrition Estimate
Approximate nutrition for 1 square (one-twelfth of the pudding). Includes water in the slurry, all measured butter and toasted coconut, not latik. Optional cheese is excluded. Calculated from published food data, not laboratory tested; brands and portions vary.
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?
Not in this measured formula. Condensed milk contributes both sugar and milk solids; replacing it with an unmeasured amount of milk changes the starch-to-liquid balance. Use a separately balanced condensed-milk-free pudding recipe.
Can I freeze it?
Freezing can make the texture watery after thawing, so refrigeration is better.
Why do I need both cream-style corn and whole kernels?
They do different jobs. Cream-style corn spreads corn flavor and texture through the coconut base, while whole kernels provide distinct bites. Using only whole kernels would not reproduce the same pudding mixture or liquid balance.
How do I avoid lumps when thickening maja mais?
Whisk the cornstarch with the measured cool water until smooth, then stir again before use. Pour slowly into the simmering base while whisking and keep scraping the bottom through the thickening stage.
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.
Technique and food-safety references: delmonte.com; kawalingpinoy.com.
