📝 About This Recipe
Maja Blanca is a quintessential Filipino delicacy, a luscious coconut milk pudding that traces its roots back to the Spanish 'Manjar Blanco' but reimagined with tropical flair. This version features a velvety, melt-in-your-mouth texture punctuated by the sweet crunch of golden corn kernels, all topped with fragrant, toasted coconut curds known as 'latik.' It is a celebration of creamy, nutty, and sweet flavors that has been a centerpiece of Filipino festivities for generations.
🥗 Ingredients
The Pudding Base
- 4 cups Coconut Milk (full-fat, canned or fresh)
- 1 cup Evaporated Milk (adds richness)
- 14 ounces Condensed Milk (1 standard can)
- 3/4 cup Granulated Sugar (adjust to preferred sweetness)
- 15 ounces Whole Kernel Corn (1 can, drained)
- 1 cup Cream-style Corn (for extra texture and flavor)
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt (to balance the sweetness)
The Thickener
- 1 cup Cornstarch
- 1 cup Fresh Milk (cold or room temperature to dissolve cornstarch)
Traditional Latik Topping
- 1 cup Coconut Cream (often labeled as 'Kakang Gata')
Alternative Topping
- 1/2 cup Cheddar Cheese (finely grated for a salty-sweet contrast)
👨🍳 Instructions
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1
Begin by making the latik topping: Pour the coconut cream into a small non-stick pan over medium heat. Bring to a boil and then lower the heat to a simmer.
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2
Continue simmering the coconut cream, stirring occasionally, until the liquid evaporates and the cream separates into oil and solid curds.
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3
Fry the curds in the remaining coconut oil until they turn a deep golden brown. Immediately drain the 'latik' (curds) from the oil and set aside. Reserve the oil for greasing your serving dish.
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4
Lightly grease a 9x9 inch glass baking dish or a large rectangular platter with a small amount of the reserved coconut oil to prevent sticking.
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5
In a large, heavy-bottomed pot, combine the coconut milk, evaporated milk, condensed milk, and sugar. Stir well over medium heat until the sugar is fully dissolved.
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6
Add the whole kernel corn, cream-style corn, vanilla extract, and salt to the pot. Bring the mixture to a very gentle boil, stirring constantly to ensure the bottom doesn't scorch.
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7
While the pot is heating, prepare the slurry by whisking the cornstarch and fresh milk together in a bowl until perfectly smooth with no lumps.
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8
Once the coconut mixture in the pot is boiling, reduce the heat to low. Slowly pour in the cornstarch slurry in a steady stream while whisking the pot vigorously.
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9
Continue to cook and stir the mixture constantly for about 10-15 minutes. The pudding will thicken significantly and become glossy. It is ready when it reaches a thick, heavy paste-like consistency that is hard to stir.
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10
Immediately pour the thickened mixture into your greased serving dish. Use a spatula (lightly oiled) to smooth the top surface while it is still hot.
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11
Allow the Maja Blanca to cool at room temperature for about 30-45 minutes until it begins to set.
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12
Once cooled, sprinkle the golden latik evenly over the top. If using cheese, sprinkle the grated cheddar over the surface as well.
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13
Cover and refrigerate for at least 3-4 hours, or preferably overnight, to allow the pudding to firm up completely before slicing.
💡 Chef's Tips
For the smoothest texture, ensure the cornstarch slurry is whisked immediately before adding to the pot, as cornstarch settles quickly. Don't rush the thickening process; low heat and constant stirring prevent the bottom from burning and ensure even cooking of the starch. If you cannot find coconut cream for latik, toasted sweetened coconut flakes make a quick and delicious substitute. To check for doneness, the mixture should be thick enough that it 'plops' off a spoon rather than running off. Always grease your tray with coconut oil or butter; this ensures clean, beautiful slices when serving.
🍽️ Serving Suggestions
Serve chilled as a refreshing afternoon snack (merienda) or a festive dessert. Pair with a warm cup of Salabat (Filipino ginger tea) to balance the creamy sweetness. Serve alongside other Filipino rice cakes like Puto or Kutsinta for a traditional dessert platter. Top with an extra drizzle of the reserved coconut oil from the latik for an aromatic finish. For a modern twist, serve with a side of macapuno (coconut sport) strings.