Creamy Maja Blanca Recipe
Nothing quite captures the silky, sweet comfort of Filipino desserts like this Creamy Maja Blanca Recipe. Imagine a luscious coconut pudding, perfectly smooth and lightly sweetened, studded with golden kernels of corn that add unexpected pops of texture. This dish is a nostalgic favorite for many and an irresistible treat for anyone seeking a creamy, comforting dessert that’s simple to make yet rich in flavor. Whether you’re new to Filipino cuisine or a longtime fan, this Creamy Maja Blanca Recipe will quickly become a staple in your dessert repertoire.
Ingredients You’ll Need
The magic of this Creamy Maja Blanca Recipe lies in its straightforward ingredients, each contributing to its creamy texture and delightful flavor. From the richness of coconut milk to the subtle sweetness of condensed milk, every component is essential for achieving that perfect balance.
- Coconut milk: Provides the creamy base and signature tropical flavor that defines maja blanca.
- Sweetened condensed milk: Adds sweetness and creaminess, enriching the texture without the need for extra sugar.
- Evaporated milk: Balances out the coconut milk’s thickness while adding a hint of dairy richness.
- Cornstarch: The thickening agent that transforms the liquid mixture into a silky pudding.
- Granulated sugar: Enhances sweetness and rounds out the flavors of the dish.
- Whole kernel corn: Gives a pleasant texture contrast and natural sweetness, making each bite exciting.
- Toasted shredded coconut or latik (optional): Adds a hint of crunch and traditional flair when sprinkled on top.
How to Make Creamy Maja Blanca Recipe
Step 1: Combine the Milks and Corn
Start by pouring the coconut milk, sweetened condensed milk, evaporated milk, and granulated sugar into a large pot. Stir in the drained corn kernels to distribute them evenly. Cook over medium heat, stirring occasionally to meld the flavors and warm the mixture without bringing it to a boil just yet.
Step 2: Prepare and Add the Cornstarch Slurry
While the milk mixture is heating, dissolve the cornstarch in 1/2 cup of water in a separate bowl. This slurry is key to avoiding lumps. Slowly pour it into the pot while stirring constantly to ensure an even, smooth consistency starts to form.
Step 3: Cook Until Thickened
Keep the pot over medium heat and stir continuously. This step takes patience, as the mixture needs about 10 to 15 minutes to thicken to that signature pudding-like texture every maja blanca lover adores. Be sure to scrape the sides and bottom gently to prevent sticking or burning.
Step 4: Set the Pudding
Once you see that thick, custard-like consistency, transfer the pudding mixture into a lightly greased 9×9-inch pan or any similarly sized dish. Spread the surface evenly with a spatula for a smooth finish. Let it cool to room temperature for about 30 to 60 minutes, then pop it into the refrigerator for at least 2 hours to let it fully set and chill.
How to Serve Creamy Maja Blanca Recipe
Garnishes
Enhance the flavor and texture with toasted shredded coconut or latik on top, which adds a nutty crunch and beautiful contrast to the creamy pudding underneath. This final touch feels traditional and indulgent, making each bite extra special.
Side Dishes
Creamy Maja Blanca pairs wonderfully with fresh tropical fruits like mangoes or ripe bananas, which add natural sweetness and brightness. It can also be served alongside Filipino-style coffee or iced tea to balance its richness.
Creative Ways to Present
For a fun twist, serve maja blanca in individual glass jars or ramekins, layered with bits of toasted coconut or even a drizzle of caramel sauce. You can also cut it into neat squares and arrange them on a platter for parties or potlucks—an eye-catching and crowd-pleasing dessert.
Make Ahead and Storage
Storing Leftovers
Leftover maja blanca should be stored in an airtight container and refrigerated. It keeps well for up to 4 days, making it a convenient dessert to prepare ahead of time and enjoy over multiple days.
Freezing
While freezing is possible, it isn’t recommended for this Creamy Maja Blanca Recipe because the texture may change slightly once thawed. The pudding could become grainy or watery, which takes away from that silky mouthfeel we’re aiming for.
Reheating
If you prefer to enjoy your maja blanca slightly warmed, gently reheat small portions in the microwave for a few seconds. Stir well before serving to restore its creamy texture without overheating.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh corn kernels add an extra burst of sweetness and texture, making your maja blanca even more delightful. Just be sure to remove them from the cob and cook them briefly if needed.
Is there a vegan version of this recipe?
You can create a vegan variation by substituting sweetened condensed milk and evaporated milk with coconut-based or other plant-based alternatives designed for cooking. Just be mindful that the texture may vary slightly.
What makes latik different from toasted shredded coconut?
Latik is coconut milk solids cooked down until golden brown and slightly caramelized, offering a richer, nuttier flavor compared to straight toasted shredded coconut. Both are perfect toppings but bring subtle differences to the final taste.
Can I adjust the sweetness?
Yes, feel free to reduce or increase the granulated sugar and condensed milk according to your preference. Remember that dessert sweetness is personal, so tweak it until it perfectly suits your palate.
How thick should the maja blanca be before setting?
It should be thick enough to coat the back of a spoon, similar to a thick pudding. This ensures it sets firmly yet retains that creamy silkiness when chilled.
Final Thoughts
If you want a dessert that’s both nostalgic and downright delicious, the Creamy Maja Blanca Recipe is an absolute must-try. Its simple ingredients come together to create a luscious treat that feels like a warm hug in every bite. Whether for family gatherings or simply to treat yourself, I promise this recipe will win hearts and keep you coming back for more.
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Creamy Maja Blanca Recipe
- Total Time: 2 hours 25 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian, Gluten Free
Description
Creamy Maja Blanca is a traditional Filipino coconut pudding made with a blend of coconut milk, sweetened condensed milk, evaporated milk, and corn. This rich and velvety dessert is thickened with cornstarch and topped with toasted shredded coconut or latik, offering a luscious and comforting treat perfect for any occasion.
Ingredients
Main Ingredients
- 4 cups coconut milk
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup whole kernel corn (canned and drained or fresh)
Thickening Agent
- 3/4 cup cornstarch
- 1/2 cup water (to dissolve cornstarch)
Toppings (Optional)
- 1/4 cup toasted shredded coconut or latik (optional, for topping)
Instructions
- Combine milks and ingredients: In a large pot, combine the coconut milk, sweetened condensed milk, evaporated milk, sugar, and corn. Stir the mixture well over medium heat until all ingredients are fully combined and the mixture starts to warm.
- Prepare cornstarch slurry: In a separate bowl, dissolve the cornstarch in 1/2 cup water to form a smooth slurry without lumps. This will act as the thickening agent for the pudding.
- Incorporate slurry and cook: Slowly pour the cornstarch slurry into the warm milk mixture while stirring constantly to prevent lumps. Continue to cook the mixture over medium heat, stirring constantly with a wooden spoon or spatula, until it thickens to a pudding-like consistency, which takes about 10 to 15 minutes.
- Pour and set: Once the mixture is thickened, transfer it into a lightly greased 9×9-inch square pan or a similar-sized dish. Smooth the top evenly with a spatula. Allow it to cool at room temperature for 30 to 60 minutes.
- Refrigerate: After cooling, refrigerate the pudding for at least 2 hours or until it is fully set and chilled.
- Serve with toppings: Before serving, sprinkle toasted shredded coconut or latik over the top. Cut the maja blanca into squares and enjoy chilled.
Notes
- For extra creaminess, replace half of the coconut milk with heavy cream.
- Latik (coconut curds) adds a traditional touch and depth of flavor as a topping.
- Store leftover maja blanca in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino
