Maja Blanca Easy Recipe

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This a super simple homemade Maja Blanca recipe that I will teach you how to make so it’s nice and soft. The sweetness is not excessive and is packed with a rich corn and coconut flavor. You may use dry latik on the top to keep it classic or grated cheese to keep it simple.

Maja Blanca is definitely one of my favorite Filipino desserts besides this amazing Buko Pandan. I simply enjoy the creamy coconut consistency with the sweet corn and toasted coconut on top. It’s creamy, smooth, sweet, and super flavorful.

What is “Maja Blanca”

Maja Blanca refers to a Filipino dessert that the locals usually make during festivities and special events, especially during Christmas time. The dessert is based on coconut cream with corn kernels and milk. The recipe calls for the use of many milk types, coconut shreds, and corn to produce a nice and sweet result with a gel-like texture.

But, while it looks fancy, it is actually quite easy to prepare. You only need a few simple ingredients and follow some simple steps..

Ingredients

• 1 can (400ml) coconut milk

• 1 can (355ml) evaporated milk

• 1 can (300ml) condensed milk

• 1 cup whole corn kernels, drained

• ¾ cup regular milk

• ½ cup unsweetened coconut flakes

• ½ cup cornstarch

Instructions

1. Prepare the Pan
   Lightly oil the bottom and sides of an 8-inch square pan and set aside.

2. Cook the Cream Base
   In a medium pot, combine the coconut milk, evaporated milk, and condensed milk. Bring to a gentle boil over medium heat, stirring often to prevent sticking.

3. Add the Corn
   Stir in the corn kernels and cook for 1–2 minutes.

4. Thicken the Mixture
   In a small bowl, whisk together the cornstarch and regular milk until smooth. Slowly pour this slurry into the pot while stirring continuously. Keep stirring until the mixture thickens into a smooth, pudding-like consistency.

5. Chill
   Pour the mixture into your prepared pan, smooth the top, and let it cool to room temperature. Cover and refrigerate for 1–2 hours, or until fully set.

6. Toast the Coconut
   While the dessert chills, toast the coconut flakes in a dry skillet over medium heat, stirring often, until golden brown. Remove from heat and let cool.

7. Serve
   Cut the chilled dessert into squares, sprinkle generously with toasted coconut, and serve cold.

Storage Tip: Keep covered in the fridge for up to 3 days.

If you like this recipe, please check out the best Rice Krispie treats, where we’ve tested 22 different recipes to pick the winner!

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