Maja BlancaΒ is a creamy coconut pudding with sweet corn, thickened with cornstarch and topped with latik (caramelized coconut curds) or toasted coconut.
NOTES AND SUBSTITUTIONS
- Coconut Milk:Β It gives Maja Blanca its signature creamy consistency and rich coconut flavor. Although fresh coconut milk is ideal, canned versions offer a convenient and equally flavorful alternative.
- SweetΒ Corn:Β Canned cream-style sweet corn or creamed corn adds richness and flavor, while fresh corn kernels provide texture and enhance the overall flavor. If fresh corn isn’t available, canned whole kernels make a great alternative.
- Optional Garnish:Β Latik, which are caramelized coconut curds, brings a crunchy texture and a toasty caramel flavor. For a simpler alternative, toasting desiccated coconut can provide a mild coconut flavor and texture as a topping.
HOW TO MAKE THIS MAJA BLANCA
STEP 1: PREPARE THE CORN
If using fresh corn, remove the kernels. For canned corn, simply drain the kernels.
STEP 2: MAKE THE SLURRY
Combine Β½ cup cornstarch with Β½ cup water in a bowl. Stir until smooth and set aside.
STEP 3: SIMMER THE MIXTURE
Mix 2 cans of coconut milk, 1 can of cream-style corn, ΒΎ cup fresh corn kernels, Β½ cup sugar, and a pinch of salt in a saucepan. Simmer over medium heat until it begins to bubble, about 5-8 minutes.
STEP 4: ADD THE SLURRY
Reduce the heat to medium-low. Give the slurry another quick stir. Slowly pour it into the simmering mixture, continuously stirring to prevent lumps.
STEP 5: THICKEN THE MIXTURE
Continue cooking, constantly stirring to keep it smooth and prevent it from burning at the bottom. Cook it until paste-like consistency, about 5 minutes.
STEP 6: TRANSFER TO MOLD
As the mixture thickens, check its consistency by lifting the spoon. It’s ready when it clings and drips very slowly. Once at the desired thickness, pour the mixture into your baking dish.
STEP 7: COOL AND SET
Smooth the top with a spatula or gently shake the dish to even it out. Allow it to reach room temperature before covering to prevent condensation. Refrigerate for at least 2 hours or until firm.
STEP 8: GARNISH AND SERVE
Once set, cut it into your desired serving sizes. As an option, garnish with toasted coconut or latik (caramelized coconut curds).
Ingredients
- β’2Β (14-ounce)Β cans coconut milk (about 3 cups)Β see note
- β’1Β (14.75-ounce)Β can cream style sweet cornΒ sub:coarsely ground fresh corn;Β see note
- β’ΒΎΒ cupΒ fresh sweet corn kernels (about 1 medium-sized ear of corn)Β sub:canned whole kernel corn;Β see note
- β’Β½Β cupΒ sugar
- β’Β½Β cupΒ cornstarch
- β’Β½Β cupΒ water
- β’A pinch of salt
- β’Optional garnish (latik or toasted coconut)
