Serving Maja Blanca is a quick and easy, coconut pudding recipe that has been a Filipino favorite dessert or snack involving corn kernels, kakanin(sticky rice), cooked in coconut milk & sugar. Maja Blanca is another Filipino favorite kakanin (sweet rice dessert or snack) that’s originally introduced by the Tagalogs. Also known as coconut pudding, this favorite dish is sweet, delicately-soft and creamy, it is so simple to make. Serving Maja Blanca is an excellent meal for all carbs and sweets lovers out there!
Ingredients: 3-4 servings
4 1/2 cups coconut milk (light or thinner coconut milk works best)
3 ounces evaporated milk
3 ounces sweetened condensed milk
1/2 cup sweet corn
1 cups corn starch
1 cup sugar
Cooking Procedure:
- Mix all ingredients and transfer to a large pot. Bring the mixture to a low boil over medium heat, while constantly stirring until the mixture begins to thicken and bubble. Let it simmer for 30 minutes.
- When the mixture clings to the spoon and no longer drips, transfer to a 9×13 pan. Let it cool at room temperature, the keep it in the refrigerator for at least 30 minutes or until cold. Cut delicious Maja Blanca in squares and serve cold or at room temperature.
Tip: This sweet and tasty, coconut pudding is usually served during Christmas holidays, but obviously, you can make or have it any time you want it.