Maja Blanca is the queen of Filipino desserts. Creamy, silky coconut pudding. Sweet corn. Toasted coconut on top. Smooth, rich, and completely addictive. Make it for parties. Watch it disappear.
Serves 8-10.
Step-by-Step Instructions
Mix Ingredients
In a large bowl, whisk coconut milk, condensed milk, evaporated milk, sugar, and cornstarch until cornstarch is fully dissolved.
Cook Pudding
Pour mixture into a saucepan over medium heat. Stir continuously until mixture thickens (about 10-15 minutes).
Add corn kernels. Continue stirring until very thick and pulling away from the sides of the pan.
Set & Chill
Pour pudding into a greased 8×8 or 9×9 pan. Smooth the top. Refrigerate for at least 3 hours until firm and set.
Toast Coconut
In a dry skillet over medium-low heat, toast shredded coconut until golden brown. Watch closely — it burns fast.
Serve
Slice into squares. Sprinkle toasted coconut on top. Creamy, dreamy, Filipino dessert perfection.
Summary
Prep Time: 10 min | Cook Time: 15 min | Chill: 3 hours | Total: 3 hours 25 min
Yield: 8-10 servings | Difficulty: Easy
Storage Notes
Fridge (covered): 5 days. Maja Blanca is best served cold. Do not freeze — texture becomes grainy. Great make-ahead dessert for parties and holidays.
