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.
Easy Maja Blanca Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling and Chilling Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Yield: 1 8-inch square pan, about 9 servings
Ingredients
- 1 teaspoon neutral oil or coconut oil, for greasing the pan
- 1 can (13.5 fluid ounces/400 ml) full-fat coconut milk
- 1 can (12 fluid ounces/354 ml) evaporated milk
- 1 can (14 ounces/396 g) sweetened condensed milk
- 1 cup canned whole-kernel corn, drained well
- ¾ cup (180 ml) cold whole milk
- ¾ cup (90 g) cornstarch
- ½ cup (40 g) unsweetened coconut flakes
Instructions
- Prepare the Pan
Lightly grease the bottom and sides of an 8-inch square pan with neutral or coconut oil. Set it aside.
- Make the Cornstarch Slurry
Whisk the cold whole milk and cornstarch in a medium bowl until completely smooth. Set it aside, then whisk it again immediately before adding it to the hot mixture because cornstarch settles quickly.
- Heat the Coconut Mixture
Combine the coconut milk, evaporated milk, sweetened condensed milk, and drained corn in a large, heavy-bottomed saucepan.
Cook over medium-low heat, stirring frequently, until the mixture is steaming and reaches a gentle simmer. Don’t let it boil rapidly because the milk can scorch or separate.
- Thicken the Maja Blanca
Reduce the heat to low. Slowly pour in the cornstarch slurry while whisking continuously.
Continue cooking and stirring for 3 to 5 minutes. As the mixture becomes thicker, switch to a sturdy spatula and scrape across the bottom and around the sides of the pan.
The maja blanca is ready when it forms a very thick, smooth paste that pulls slightly away from the sides of the pan and falls from the spatula in heavy mounds. Don’t remove it while it still pours like a thin pudding, or it may not set firmly enough to slice.
- Fill the Pan
Immediately transfer the hot mixture to the prepared pan. Smooth the surface with a lightly oiled spatula, working quickly before it begins to set.
- Cool and Chill
Let the maja blanca cool uncovered for 20 to 30 minutes. Once it is no longer steaming, cover the pan and refrigerate for at least 2 hours, or until completely cold and firm.
- Toast the Coconut
Place the coconut flakes in a dry skillet over medium-low heat. Cook for 2 to 4 minutes, stirring constantly, until lightly golden.
Transfer the coconut to a plate immediately so it doesn’t continue browning in the hot pan.
- Serve
Sprinkle the toasted coconut over the maja blanca shortly before serving so it stays crisp. Cut into squares with a thin, sharp knife and serve chilled.
Storage Tip: Keep covered in the fridge for up to 3 days.
Tips for Smooth, Firm Maja Blanca
- Mix the cornstarch with cold milk. Warm liquid can cause the starch to clump before it is evenly dispersed.
- Whisk the slurry again immediately before using it. Cornstarch settles quickly at the bottom of the bowl.
- Keep the coconut mixture at a gentle simmer. A rapid boil can scorch the milk or cause it to separate.
- Pour the slurry slowly while whisking continuously. Once the mixture becomes too thick for the whisk, switch to a sturdy spatula.
- Don’t stop cooking when the mixture merely resembles pudding. It should become a heavy paste that pulls slightly away from the pan and drops from the spatula in thick mounds.
- Transfer it to the prepared pan immediately. The mixture begins setting quickly once removed from the heat.
- Let it stop steaming before covering the pan. Covering it while hot traps condensation and can leave water on the surface.
- Add the toasted coconut shortly before serving. It softens as it absorbs moisture from the pudding.
Why Didn’t My Maja Blanca Set?
The most common causes are using too little cornstarch, failing to remix a settled slurry, or removing the pudding from the heat before it becomes thick enough.
Give the dessert at least two hours to chill completely before judging the texture. If it remains loose after chilling overnight, the starch was probably undermeasured or not cooked long enough.
Can I Make It Ahead?
Maja blanca is well suited to making ahead because it needs time to set. Prepare it up to one day before serving, cover it once cooled, and refrigerate it overnight.
Wait until shortly before serving to add the toasted coconut so the topping remains crisp.
How to Store Maja Blanca
Keep leftovers covered in the refrigerator at 40°F (4°C) or below and use them within 3 days. Don’t leave the pudding at room temperature for longer than 2 hours.
The USDA recommends refrigerating perishable foods within two hours and using most refrigerated leftovers within 3 to 4 days.
Can You Freeze Maja Blanca?
Freezing isn’t recommended. Cornstarch-thickened puddings often release water after thawing, which can leave the maja blanca separated or grainy. Refrigeration gives it the best texture.
