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My mom’s Maja Blanca uses both whole corn kernels and cream-style corn, along with heavy cream, for a little extra richness. It was always her go-to dessert for holiday potlucks, and she’d come home with an empty tray every single time.
Naturally, I had to get her approval when developing this recipe. She finally gave it the green light and I’m super excited to share it with you!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Coconut milk, condensed milk, heavy cream, milk: This will make up the creamy and milky sweet base of the pudding. Good quality coconut milk is always the best to use, such as the Aroy-D brand. My mom’s secret to making an extra creamy Maja Blanca is by also adding heavy cream!
Whole corn kernels, cream-style corn: We use two kinds of corn for a reason! The whole kernels give the pudding texture, while the cream-style corn adds more of that corn flavor throughout.
Cornstarch: Thickens the coconut mixture and helps it set. I use 3/4 cup in this recipe, which gives it structure without using the larger quantities of cornstarch I’ve found too starchy in other versions.
Coconut flakes: As a finisher, you can add toasted coconut flakes for added flavor and crunch. You can also replace this with Latik (toasted coconut curd) or even grated processed cheese (e.g., Eden).
Instructions
*The Recipe Card below includes all the full detailed instructions!
Combine together the coconut milk, condensed milk, heavy cream, whole corn, cream-style corn, and salt. Bring to a boil.
Once boiling, pour in the cornstarch-milk mixture. Lower the heat to medium.
Continue cooking over medium heat, stirring frequently. The mixture should thicken considerably before transferring to a container.
Pour the Maja Blanca into a heat-safe container and smooth out the top. Refrigerate and let set.
Once set, cut into small squares and top with toasted coconut flakes, enjoy!
Tips for the BEST Maja Blanca
Dissolve the cornstarch before adding it to the pot: Mix the cornstarch thoroughly with the milk to make a smooth slurry and gradually pour it while stirring to distribute it evenly and to avoid lumps.
Keep stirring as the pudding thickens: Maja Blanca needs plenty of attention on the stove (especially as the mixture becomes thicker). Stir frequently and scrape the bottom of the pot to prevent burning.
Look for TEXTURE, with timing as the guide: One thing my mom taught me is to pay attention to how the pudding moves, since exact cooking times can vary depending on your stove. As it thickens, you’ll notice the pudding become less runny, and it will begin pulling away from the pan or spatula. It should also develop a slight jiggle when moved, which is how you’ll know you’re pretty much done.
Customize your toppings: The toppings added to this dessert not only provide an added flavor, but it gives a textural element as well. The three most popular toppings you can use include toasted coconut shreds, processed cheese, or latik (toasted coconut curds).
FAQs (Frequently Asked Questions)
Why didn’t my Maja Blanca firm up?
Maja Blanca needs to thicken considerably on the stove first before setting in the refrigerator. Make sure the cornstarch is completely dissolved in the milk first, and cook it adequately for the full 30 to 40 minutes. Allow at least 2 hours of refrigeration before attempting to slice it, as chilling also helps the pudding firm and set up.
How long does Maja Blanca last?
You can make this days ahead, and/or store leftovers covered in an airtight container in the refrigerator for up to 3 to 4 days. Avoid leaving the pudding at room temperature for extended periods for food safety and optimal texture and taste!
What can I use as a topping?
I like finishing mine with toasted coconut flakes for extra crunch and coconut flavor, but other common toppings include latik (toasted coconut curds) and grated processed cheese, such as Eden.
Looking for more tasty desserts for this season? Check out some of these:
- Buko Pandan
- Biko (Filipino Sticky Rice Cake)
- Puto (Filipino Steamed Rice Cake)
- Ube Champorado
Maja Blanca (Coconut Corn Pudding)
12
servings10
minutes40
minutesMy mom’s Maja Blanca uses both whole corn kernels and cream-style corn, along with heavy cream, for a little extra richness. It was always her go-to dessert for holiday potlucks, and she’d come home with an empty tray every single time.
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Ingredients
800 ml coconut milk
400 ml sweetened condensed milk
1/2 cup heavy cream
1 1/2 cups whole corn kernels
1 1/2 cups cream-style corn
1/4 teaspoon kosher salt
3/4 cup cornstarch, dissolved in 3/4 cup of whole milk
Shredded coconut flakes, toasted (for topping)
Directions
- In a large, deep pot, pour in the coconut milk, condensed milk, heavy cream, corn kernels, cream-style corn, and salt. Mix well to combine and bring the mixture to a boil.
- Once boiling, lower the heat to medium. Stirring constantly with a wooden spoon or rubber spatula, gently pour in the cornstarch-milk mixture. Mix well to evenly distribute the starch throughout to avoid any clumps.
- Continue to cook for 30 to 40 minutes over medium heat, stirring frequently to prevent the bottom from burning. You should know it’s done when the pudding is no longer sticky or runny and it pulls away slightly from the pan or spatula.
- Transfer the pudding into a heat safe container and smooth out the top. Let cool at room temperature for about 30 minutes before placing in the fridge to set and firm up for at least 2 hours.
- To serve, cut into small squares. Top with a generous sprinkle of the toasted coconut flakes, enjoy!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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