Description
Creamy Maja Blanca is a classic Filipino dessert made with coconut milk, corn, and a silky cornstarch mixture. This sweet treat is smooth, rich, and slightly sweetened, often topped with toasted coconut, cheese shreds, latik (coconut caramel), or crushed roasted peanuts for added texture and flavor. Perfectly chilled, it’s a refreshing and indulgent snack or dessert for any occasion.
Ingredients
Scale
Base Ingredients
- 2 cans Full-fat coconut milk
- 1 can Evaporated milk
- ¾ cup Sweetened condensed milk
- 1 pinch Salt
- 2 tablespoons Butter
Thickening Agent
- 1 cup Cornstarch
- 1 cup Water (cold, for slurry)
Main Flavor and Texture
- 1 to 1.5 cups Whole kernel corn (canned, frozen, or fresh)
- Sugar to taste (optional)
Toppings (Optional)
- Toasted Coconut
- Cheese Shreds
- Latik (Coconut caramel)
- Crushed Roasted Peanuts
Instructions
- Prepare the Cornstarch Slurry: Whisk together 1 cup of cornstarch and 1 cup of cold water in a bowl until completely smooth with no lumps, creating a slurry that will thicken the dessert.
- Mix Milks and Heat: In a pot over medium-low heat, combine 2 cans of full-fat coconut milk, 1 can of evaporated milk, ¾ cup of sweetened condensed milk, and a pinch of salt. Stir gently to blend the ingredients.
- Add the Corn: Stir in 1 to 1.5 cups of whole kernel corn (you can use canned, frozen, or fresh) and allow the mixture to heat through, letting the flavors meld.
- Thicken with Slurry: Gradually pour the cornstarch slurry into the pot while continuously whisking to prevent lumps from forming. Keep cooking over medium-low heat until the mixture thickens to a creamy consistency.
- Finish with Butter: Remove the pot from the heat and stir in 2 tablespoons of butter until fully melted and incorporated, which enhances the dessert’s gloss and richness.
- Cool and Set: Pour the thickened mixture into a lightly greased pan, smoothing the surface. Let it cool at room temperature for about 30 minutes.
- Refrigerate: Transfer the pan to the refrigerator and chill for 1 to 2 hours, or until the maja blanca is fully set and firm enough to slice.
- Serve: Cut the maja blanca into squares. Optionally, top each piece with toasted coconut, cheese shreds, latik, or crushed roasted peanuts to add different textures and flavors before serving.
Notes
- The amount of sweetened condensed milk can be adjusted to make the dessert sweeter or milder to taste.
- Using full-fat coconut milk ensures a creamier and richer texture.
- Ensure continuous whisking when adding the slurry to avoid lumps and graininess.
- Latik is a traditional Filipino coconut caramel topping that can be made by reducing coconut cream or you can purchase pre-made for convenience.
- This dessert is best served chilled and can be stored in the refrigerator for up to 3 days.
- For a gluten-free dessert, verify that your cornstarch and all additives are gluten-free certified.
