Maja Blanca - Kawaling Pinoy

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Maja Blanca

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

3.77 from 67 votes


Course: Dessert Cuisine: Filipino
Servings: 8 Servings

Calories: 310kcal
Author: Lalaine Manalo

Ingredients
2 cans (13.5 ounces 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 gentle
boil, 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: 1.5mg | Calcium: 17mg | Iron: 3.4mg

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