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Filipino

Maja Blanca

Maja blanca is a soft Filipino coconut milk pudding studded with sweet corn and topped with toasted latik. It sets into a creamy, sliceable dessert that is often served chilled for merienda or family gatherings.

Maja Blanca — Filipino — ChefSnap
10 minsPrep
25 minsCook
6Serves
EasyDifficulty
430 kcal per serving6g protein 54g carbs 23g fat

Ingredients

Method

  1. Lightly oil two small ramekins or one small shallow dish.
  2. Pour the coconut cream into a small pan and cook over medium-low heat, stirring often, until the oil separates and the coconut solids turn golden brown into latik.
  3. Strain the latik, reserving the toasted coconut curds for topping and a little coconut oil for greasing if desired.
  4. In a saucepan, combine the coconut milk, evaporated milk, condensed milk, sugar, and salt, then warm over medium heat until steaming but not boiling.
  5. In a bowl, stir the cornstarch and water together until completely smooth.
  6. Lower the heat and slowly whisk the cornstarch slurry into the milk mixture.
  7. Cook while stirring constantly with a wooden spoon or whisk until the mixture becomes very thick, glossy, and starts to pull away from the sides of the pan.
  8. Fold in the sweet corn kernels and cook for 1 more minute.
  9. Immediately pour the maja blanca into the prepared ramekins and smooth the tops.
  10. Let cool at room temperature, then chill for at least 1 hour until fully set.
  11. Top with the reserved latik before serving.

Common questions

Can I substitute canned coconut cream or use only coconut milk for the latik step?

Yes. Canned coconut cream works well for latik, and full-fat coconut milk can be used in a pinch, though you’ll get less fat separation and fewer curds. Cook low and slow; stop when the solids are deeply golden, not burnt.

How long does it take to thicken maja blanca, and how do I know it’s done?

After adding the cornstarch slurry, it usually thickens in 5–10 minutes over low heat. It’s done when very glossy, heavy, and the mixture pulls away from the pan sides in one mass while stirring.

What are the most common mistakes when making maja blanca?

The biggest mistakes are adding the slurry to boiling liquid, not stirring constantly, and undercooking the starch. That can cause lumps or a raw flour taste. Also avoid overcooking the latik, which turns bitter.

How should I store maja blanca, and how long does it keep?

Cool it completely, cover tightly, and refrigerate. It keeps well for 3–4 days. The texture firms up in the fridge, so let it sit at room temperature for 10–15 minutes before serving for a softer bite.

What’s the best way to serve maja blanca, and can I make it ahead?

Chill it until fully set, then unmold or slice if firm enough, and top with latik just before serving. It’s ideal for making a day ahead; add the toasted curds last so they stay crisp.