Learn How to Make Maja Blanca with Corn recipe that is a sweet and creamy Filipino dessert perfect for any occasion. It is made with coconut milk, cornstarch, and sweet corn kernels which makes a delicious delicacy!
Looking for more classic Filipino desserts? Try my Easy Binignit, Mango Sago, and my favorite delicious Cassava Cake!
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What is Maja Blanca?
Maja Blanca, also known as Coconut Pudding, is a luscious Filipino snack mainly made of coconut milk, sweet corn kernel, and corn starch. It is believed that this dessert has a Spanish origin when the Philippines was still under the control of the Spanish Colonial Government. It was adapted from the traditional Spanish holiday referred to as manjar blanco, which means "white delicacy".
This Maja Blanca recipe has a custard-like texture with an off-white color and bits of yellow sweet corn. It is one of the delicious desserts that you can find in Filipino gatherings like parties, fiestas, or celebrations.
In this recipe, I added evaporated milk, sweetened condensed milk, unflavored gelatin for a thicker and creamier taste, with shredded coconut on top. This Filipino recipe is so easy to make, inexpensive, and great for any occasion!
Health Benefits of Coconut Milk
- Prevents fatigue
- Rich in calcium and potassium
- Helps improve digestion
- Relieves constipation
- Assists in weight loss
- Builds muscle and helps reduce fat
- Lowers blood pressure and cholesterol
Substitutions
- Corn Options: If you have fresh corn, you can use it instead of frozen corn. Cut the kernels off the cob and cook them a bit before adding them to the bowl.
- Milk Choices: You can swap evaporated milk for fresh milk if you want. It might change the flavor a little but it may still tastes good.
Variations
- Texture: To make the pudding smoother and avoid lumps, blend the corn before mixing it in. This will make the pudding creamier.
- Coconut Oil: If you want a bit more coconut flavor and some healthy nutrition, you can add a spoonful of coconut oil to the mixture. It will also add some healthy saturated fat.
- Topping options: golden latik (coconut caramel), toasted coconut flakes, and grated cheddar cheese
Storage
Place this dessert in an air-tight container and put it in the fridge that can last up to 3-4 days. It's best served chilled, so you can enjoy it straight from the fridge.
Top Tips
- Make sure to constantly stir the maja blanca mixture while cooking in low heat.
- Do not allow the coconut milk to come to a rapid boil to keep it from curdling and separating.
- It is best to use kakang gata or first fresh coconut milk extraction. If unavailable, you may use canned coconut milk.
- Feel free to use whole kernel corn or canned cream-style corn in this recipe.
- You may refrigerate this dessert for at least 1 hour or until firm in room temperature before serving.
- Make sure that the mixture has a very thick consistency. Otherwise, it may not be set once you transfer it onto a pan.
Ingredients
Listed below are all the ingredients you will need:
- coconut milk
- evaporated milk
- sweetened condensed milk
- unflavored gelatin
- cornstarch
- frozen corn
- shredded coconut
Instructions
In a medium saucepan or pot, over medium-high heat, add coconut milk, evaporated milk, and condensed milk and bring to a boil. Then, add in gelatin and cornstarch and stir well. The cornstarch mixture will thicken up almost immediately.
Stir in frozen-thawed corn until it has paste-like consistency, then pour into an 8x8 non-stick pan or baking dish and sprinkle coconut on it and allow it to set overnight:
Serve chilled and enjoy!
Frequently Asked Questions
How to Make Maja Blanca with Corn
Ingredients
- 1 can coconut milk
- 1 ½ cups evaporated milk
- 1 can sweetened condensed milk
- 1 teaspoon unflavored gelatin
- 1 cup cornstarch
- ½ cup frozen corn thawed
- ½ cup toasted sweetened shredded coconut
Instructions
- In a medium saucepan, over medium high heat, add coconut milk, evaporated milk. and condensed milk and bing to a boil.
- Then add in gelatin and cornstarch and stir well. The mixture will thicken up almost immediately.
- Stir in frozen thawed corn, then pour into a buttered 8x8 inch pan and sprinkle shredded coconut on to it and allow it to set overnight in the fridge.
Happy New Year Bakers!
Thank you for all the support you have given me through the years. I am looking forward to sharing more delicious and easy recipes!
Claire M says
I tried blending some of the corn kernels to add in the mixture, and it turned out great!
Elie W says
I thought the cornstarch was too much and you could taste it, but it was great.