Maja Blanca: Coconut Pudding
Maja blanca is a smooth, sliceable coconut pudding set with cornstarch and studded with corn kernels, topped with toasted coconut. It is a cool, creamy dessert.
About Maja Blanca
Maja blanca is a coconut pudding with corn, topped with toasted coconut. It is a creamy, sliceable dessert from the Philippines. The name is Spanish for white delicacy.
Maja blanca is a Filipino pudding that sets firm enough to slice, thanks to cornstarch and coconut milk. It is a standard on Christmas tables and at fiestas, often topped with latik or toasted coconut. The sweet corn kernels give it texture and a little pop in every bite.
Ingredient notes
- Coconut milk: use full-fat milk for the creamiest pudding.
- Cornstarch: the setting agent; whisk it with cold liquid first.
- Sweet corn kernels: add sweetness and texture.
- Toasted coconut or latik: the finishing crunch.
Tips for the best Maja Blanca
- Whisk the cornstarch smooth. To prevent lumps.
- Chill until firm. At least 3 hours.
What to serve with Maja Blanca
Serve chilled.
Variations and substitutions
- Buko pie: see Buko Pie.
Storing and reheating
Refrigerate covered for up to 4 days. The pudding holds its shape when cold and tastes best chilled.
Frequently asked questions
Why is my maja blanca too soft?
It needed more cooking time or more cornstarch. Stir until the mixture is very thick and pulls from the sides.
Can I make it vegan?
Yes. Use plant milk instead of dairy milk.
More Filipino recipes you might like
Puto, Buko Pie and Ube Halaya.
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