Maja Blanca (Coconut Pudding)

Maja Blanca made with coconut milk, sweet corn kernels, and toasted coconut. Rich and creamy, this
coconut pudding makes a delicious snack or dessert.

Prep Time Cook Time Chill

5 mins 10 mins 2 hrs

Course: Dessert Cuisine: Filipino Keyword: maja blanca Servings: 8 Servings Calories: 310kcal
3.36 from 14 votes
Author: Lalaine Manalo

Ingredients
2 cans (14 ounces each) coconut milk 14 oz each coconut milk
1 can (14 ounces) cut corn, drained
1/2 cup sugar
1/4 cup cold water
1/2 cup cornstarch
1/4 cup desiccated coconut flakes

Instructions
1. In a saucepan, combine coconut milk, corn, and sugar. Over medium heat, bring to a simmer, stirring occasionally until sugar is
dissolved.
2. In a small bowl, mix cornstarch and cold water until completely smooth. Slowly add to coconut milk, whisking vigorously to prevent
lumps. 
3. Continue to cook, whisking regularly, for about 2 to 4 minutes or until mixture thickens to a smooth paste consistency.
4. In a lightly greased 8 x 8 baking dish, transfer thickened coconut mixture. Using a spatula, smooth surface. 
5. Allow pudding to cool for a few minutes. Cover and refrigerate for about 1 to 2 hours or until completely set.
6. In an ungreased skillet over medium heat, toast shredded coconut, stirring frequently, for about 1 to 2 minutes or until golden brown.
Remove from heat immediately.
7. To serve maja blanca, sprinkle toasted coconut flakes on top and cut into squares.

Notes
If the addition of corn is desired, add 1/2 cup canned sweet corn kernels together with coconut milk and sugar when boiling.

Nutrition
Calories: 310kcal | Carbohydrates: 27g | Protein: 2g | Fat: 22g | Saturated Fat: 19g | Sodium: 68mg | Potassium: 264mg | Sugar: 12g | Vitamin C:
1.8% | Calcium: 1.7% | Iron: 18.7%