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Home / Recipes / Maja Blanca / Creamy Coconut Milk Pudding With Corn

Photo of Maja Blanca / Creamy Coconut Milk Pudding With Corn by Vibha Bhutada at BetterButter
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Maja Blanca / Creamy Coconut Milk Pudding With Corn

Sep-25-2016
Vibha Bhutada
5 minutes
Prep Time
45 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Maja Blanca / Creamy Coconut Milk Pudding With Corn RECIPE

Maja Blanca also known as coconut pudding is a Filipino dessert made primarily from coconut milk. It is soft, creamy, delicate and sweet. It€:tm:s super delicious, you will have guests raving for more. Imagine soft bites of luscious coconut pudding generously studded with sweet corn kernels. And if that€:tm:s not enough, an abundant sprinkling of golden latik for additional layer of texture and flavor. 'Latik' is what coconut milk becomes when simmered under medium fire for some time. This dessert is always a hit in fiestas and all other festivities and parties, especially Christmas!

Recipe Tags

  • Egg-free
  • Easy
  • Christmas
  • Fusion
  • Simmering
  • Boiling
  • Chilling
  • Dessert

Ingredients Serving: 6

  1. coconut milk 400ml
  2. Evaporated milk 1 and 1/2 cup
  3. Sweetened condensed milk 1 cup
  4. cornflour 3/4 cup
  5. water 3/4 cup
  6. Sweet corn kernels 1/2 cup
  7. For the Latik:
  8. coconut milk 2 cups

Instructions

  1. Maja Blanca:
  2. Combine coconut milk, evaporated milk and condensed milk in a large pot.
  3. Over medium heat, bring to a boil, stirring occasionally.
  4. Add corn and continue to cook for about 3 - 4 minutes.
  5. In a small bowl, combine water and cornflour.
  6. Stir well using a fork until cornflour is dissolved.
  7. Gently add cornflour mixture into milk mixture, whisking vigorously to prevent lumps.
  8. Continue to cook, whisking continuously, until mixture thickens to a paste (mixture will thicken fast).
  9. Divide the mixture evenly between individual serving dishes, smoothing the top with a lightly oiled spatula or knife.
  10. Allow to settle and cool down.
  11. Cover with cling film and refrigerate for about 3 - 4 hours or overnight.
  12. Latik:
  13. In a pan over medium heat, add coconut milk and bring to a boil.
  14. Cook, stirring occasionally, until liquid starts to thicken.
  15. Lower the heat and let simmer for about 15 - 20 minutes.
  16. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning.
  17. Continue to cook and stir until curds turn golden brown.
  18. In a fine mesh sieve, drain latik from the oil.
  19. Serving:
  20. Remove the individual dishes from refrigerator and sprinkle with latik on top.
  21. Serve cold.

Reviews (1)  

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Anuradha sharma
Sep-27-2016
Anuradha sharma   Sep-27-2016

Excellent dish Vibha :)

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