Creamy Maja Blanca is a special Filipino-style coconut milk pudding made extra delicious with three types of milk, corn, and thickened using cornstarch is one of the Filipino favorites. With a perfect balance of sweet and creamy topped with cheese, it’s delicious as a snack, dessert, or party treat.
Maja Blanca is milky, smooth, and very delicious! Add additional flavors when you top it with shredded cheese or toasted coconut. It is usually served during Holidays, especially Christmas.
If you are looking for a dessert that is easy to prepare and made in as little as 15 minutes with just a few ingredients, Maja Blanca is a clear winner. This is a simple recipe with just a few steps.
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Why you will love this recipe
- Simple and easy to make with just a few staple ingredients from your kitchen. Most dessert recipes call for more ingredients and need a lot of steps and effort to make. Not with this Creamy Maja Blanca recipe. Knowing how simple and easy to make it is doesn't give justice to how appetizing the dessert is.
- Perfect sweetness to satisfy your sugar cravings. It is so satisfying and keeps your family and friends happy. You can have it on special occasions or as an everyday treat.
- Budget-friendly. All the ingredients are accessible and affordable. They are easy to find in any grocery store.
- If you love this dessert, be sure to check out my Ube Maja Blanca, Filipino Macaroni Salad, and Ube Halaya.
Ingredients
With just a few ingredients that you may already have in your pantry, you can easily make a simple and creamy maja blanca with cheese anytime.
- Coconut Milk - Full-fat coconut milk or coconut cream is what makes this dessert rich and creamy.
- Sweetened Condensed Milk - This type of milk is thicker and sweeter than regular milk. It is usually used in many Filipino desserts as an additional sweetener.
- Evaporated Milk - It's a type of concentrated milk that is also shelf stable. It is a common ingredient for various desserts, sauces, and soups.
- Sugar - To sweeten. Want sweeter? Add more than 2 tablespoons of sugar at a time or more until it reaches the sweetness you desire.
- Cornstarch - This is your thickener. Be sure to dissolve this completely with the evaporated milk for this recipe.
- Cream-style sweet corn - Corn adds a nice contrast, texture, and color to the dish.
- Butter - It is optional. This makes this dessert taste better and richer.
How to make maja blanca
You'll need minimal effort and preparation in the kitchen with lots of fun to make this delicious maja blanca. For the printable full recipe, check the recipe card below.
- Melt the butter, add coconut milk, condensed milk, corn, and sugar on low to medium heat. Stir occasionally. Bring it to a boil.
2. In a bowl, mix cornstarch with evaporated milk. Using a fork, stir continuously until it completely dissolves.
Pour it into the skillet, and continue stirring until the mixture thickens. Once it thickens, turn off the heat.
3. Grease the dish tray with melted butter or oil. Transfer the warm coconut pudding, let it cool, and set into the tray. Refrigerate until it is cold, for about 2 hours. Sprinkle shredded cheese and toasted coconut cheese on top. Slice to serve and enjoy.
Questions and Answers
Your maja blanca might end up soft for a number of reasons. Maybe you add too much water to the mixture. It might be because the cornstarch is not evenly distributed within the mixture, is not stirred properly during cooking, or your pudding needs a longer time to cook.
Your Maja Blanca might be missing its smooth texture because of incorrectly handled cornstarch. Many people incorrectly distribute the cornstarch mixture, which gives your pudding a poor texture. Additionally, not stirring the cornstarch mixture enough while cooking can also add to the problem.
Maja blanca will not thicken because of incorrect measurement and not stirring the cornstarch mixture properly. It should be a 1:1 ratio of your cornstarch and water. If you add 1 cup of cornstarch, you need to dissolve it with 1 cup of water.
Let the maja blanca set in the refrigerator, slice it with a knife then serve it cold with some shredded cheese or coconut latik (toasted coconut) on top. The refrigeration will help the pudding set and will make slicing and serving a breeze.
Although maja blanca is a popular Filipino dessert, the name Maja Blanca comes from the majas of the old Spanish society. In Ilocano, Maja Blanca also goes by dudul, Maja Blanca maiz, Maja maiz, Maja Blanca con maiz (when the preparation method includes kernel corn). You should know that maiz means corn in Spanish.
cooking tips
- Make sure that the cornstarch is completely dissolved in the evaporated milk. You must ensure that you spread it well by slowly pouring it while stirring into the pot.
- The mixture must be cooked through so the cornstarch will thicken. Make sure to cook it steadily with continuous stirring over low to medium heat to prevent the mixture from sticking and burning into the bottom of the cooking pot. Stir continuously until the mixture has thickened.
- Once it is thick enough, pour and transfer it into a tray or container to let it set and cool down. I use an 8x8 square glass container dish tray. It is easier for the maja blanca to form into a shape while it is still warm.
Storage Tips
Store in an air-tight container in the refrigerator. If using a dish tray just as in the photos above, cover it with a lid or aluminum foil and refrigerate. Maja Blanca will last 3-5 days in the fridge if stored properly.
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Maja Blanca Recipe
Equipment
Ingredients
- 4 tablespoon butter unsalted
- 1 can 16 oz full-fat coconut milk or coconut cream
- 1 can 14 oz condensed milk
- 1 can 12 oz evaporated milk or fresh milk
- 1 can 14.75 oz sweet style corn
- 1 cup cornstarch
- ¼ cup granulated sugar more if needed
- ½ cup shredded cheese or toasted coconut
- ¼ cup toasted coconut chips
Instructions
- Melt butter, add coconut milk, condensed milk, corn, and sugar in low to medium heat. Stir occasionally and bring it to a boil.
- Dissolve the cornstarch in evaporated milk. Stir until it is completely dissolved. Pour into the pot and stir continuously until the mixture thickens. Once it thickens turn off the heat.
- Grease a tray pan with melted butter or oil. Pour in the coconut pudding while it is hot. Let it set and refrigerate until it is chilled for about 2 hours. Top it with shredded cheese and toasted coconut chips. Slice and serve!
Notes
Cooking Tips
- Be sure to cook the mixture on low to medium heat to avoid burning to the bottom of the pan.
- Stirring continuously until the pudding mixture has thickened will ensure that the cornstarch mixture has been distributed properly.
- Also, stirring continuously after slowly adding the cornstarch will give you a smooth and creamy maja blanca.
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