Maja Blanca: Filipino Coconut Corn Pudding
Dan
Filipino coconut pudding | Corn dessert | Party tray
Maja blanca is cool, creamy, coconut-rich, and sweet with corn, a sliceable party dessert that tastes like comfort in squares.
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
Maja blanca is a Filipino coconut pudding thickened with cornstarch, often mixed with sweet corn and topped with latik, toasted coconut, or cheese.
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 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
- evaporated milk
- condensed milk
- cornstarch
- sweet corn
- sugar
- latik or toasted coconut
- mild cheese optional
Ingredients
Pudding Base
- 2 cans coconut milk
- 1 can evaporated milk
- 1 can condensed milk
- 1/4 cup sugar, to taste
- 1 cup corn kernels
Thickener
- 3/4 cup cornstarch
- 1 cup water or milk
For Pan and Topping
- Oil for greasing the dish
- Latik or toasted coconut
- Grated mild cheese, optional
Instructions
- Grease a serving dish or line it with banana leaves if you have them.
- 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.
- Cook, stirring constantly, until thick, glossy, and pulling slightly from the sides.
- Spread into the prepared dish and smooth the top.
- Cool, chill until set, then top and slice into squares.
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 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 more coconut milk and sweeten to taste instead of evaporated and condensed milk.
Why did it not set?
It may need more cooking after the slurry is added, or the cornstarch may have been under-measured.
Can I make it ahead?
Yes. It is a good make-ahead party dessert.
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.
