🥥 Maja Blanca
Creamy, silky, and wonderfully coconutty, Maja Blanca is a classic Filipino coconut pudding that’s incredibly easy to make.
This traditional Filipino dessert combines rich coconut milk, evaporated milk, sweetened condensed milk, and sweet corn into a smooth, delicate pudding thickened with cornstarch. It’s chilled until perfectly set, then finished with shredded coconut for a simple but irresistible treat.
It’s especially delicious served cold and makes a wonderful dessert for family gatherings, holidays,
celebrations, and potlucks.
⏱️ Recipe Information
Prep Time: 10 minutes
Cook Time: 15 minutes
Chill Time: 3–4 hours
Total Time: About 3 hours 25 minutes
Servings: 10–12
Difficulty: Easy
Method: Stovetop & Chilled
🛒 Ingredients
For the Maja Blanca
- 1 cup (125 g) cornstarch
- 1 cup (200 g) granulated sugar
- 4 cups (960 ml) coconut milk
- 1 cup (240 ml) evaporated milk
- 1 cup (about 165 g) sweet corn kernels, drained if using canned
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (120 ml) sweetened condensed milk
For Topping
- ½ cup (40–45 g) shredded coconut
Optional Garnishes
- Toasted coconut flakes
- Extra sweet corn kernels
- A light drizzle of condensed milk
👩🍳 Procedure
1. Prepare the Cornstarch Mixture
In a medium bowl, combine the cornstarch with about 1 cup of the coconut milk.
Whisk thoroughly until completely smooth and lump-free.
Set aside.
Tip: Always dissolve the cornstarch in cool liquid before heating. Adding cornstarch directly to hot liquid can cause stubborn lumps.
2. Combine the Remaining Ingredients
Pour the remaining coconut milk into a large heavy-bottomed saucepan.
Add the evaporated milk, sugar, condensed milk, salt, and vanilla extract.
Whisk until well combined.
3. Heat the Milk Mixture
Place the saucepan over medium heat.
Cook while stirring frequently until the mixture becomes hot and the sugar has completely dissolved.
Do not allow it to boil rapidly.
4. Add the Cornstarch
Give the cornstarch mixture another quick whisk, as the starch may have settled at the bottom.
Slowly pour it into the hot coconut milk mixture while whisking constantly.
Continue stirring as the mixture thickens.
5. Cook Until Thick
Reduce the heat to medium-low and continue cooking for approximately 5–8 minutes, stirring continuously.
The mixture will gradually become very thick and glossy.
When you lift the whisk or spatula, the pudding should fall back into the pan in thick ribbons.
6. Add the Corn
Fold in the sweet corn kernels.
Continue cooking for another 1–2 minutes, stirring gently.
The corn should be evenly distributed throughout the thickened pudding.
7. Transfer to a Dish
Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish or similar shallow serving dish.
Pour the hot Maja Blanca mixture into the dish.
Use a spatula to spread the surface evenly.
Gently tap the dish against the counter a few times to remove any large air bubbles.
8. Add the Coconut Topping
Sprinkle the shredded coconut evenly over the surface while the pudding is still warm.
For extra flavor, lightly toast the coconut in a dry skillet over low heat first, then allow it to cool before sprinkling it over the pudding.
9. Chill
Allow the Maja Blanca to cool at room temperature for about 20–30 minutes.
Cover and refrigerate for at least 3–4 hours, or preferably overnight.
The pudding will firm up as it chills.
10. Slice and Serve
Once completely chilled and set, cut the Maja Blanca into squares or diamond-shaped pieces.
Serve cold or slightly chilled.
For an extra-special presentation, garnish each serving with a little toasted coconut or a few sweet corn kernels.
⭐ Chef’s Tips
Whisk the cornstarch first: Always combine it with cool coconut milk before adding it to the hot mixture.
Stir constantly: Once the cornstarch mixture is added, keep stirring to prevent sticking and lumps.
Use a heavy-bottomed pan: This helps distribute heat evenly and reduces the chance of scorching.
Don’t rush the chilling process: The pudding needs several hours to fully set and develop its proper texture.
Toast the coconut: Toasting brings out a deeper, nuttier flavor and gives the dessert extra texture.
For smoother Maja Blanca: Make sure the cornstarch is completely dissolved before adding it to the saucepan.
🥥 Easy Variations
🌽 Extra Corn Maja Blanca
Increase the sweet corn to 1½ cups for a more pronounced corn flavor.
🥥 Toasted Coconut Maja Blanca
Toast the shredded coconut until lightly golden before using it as the topping.
🍯 Less Sweet Version
Reduce the granulated sugar slightly if you prefer a more delicate sweetness.
🧀 Traditional-Style Topping
For a savory-sweet Filipino variation, finish the chilled Maja Blanca with finely grated cheese instead of—or alongside—the coconut.
🥥 Coconut Cream Version
Replace part of the coconut milk with coconut cream for an even richer, more luxurious pudding.
🍽️ Serving Suggestions
Maja Blanca is wonderful served as a chilled dessert after:
- Filipino barbecue
- Pancit
- Lumpia
- Adobo
- Fried chicken
- Grilled meats
- Holiday feasts
Cut it into small squares for parties and arrange the pieces on a serving platter for an easy finger-food dessert.
🧊 Storage
Cover the Maja Blanca tightly and refrigerate.
It will keep well for approximately 3–4 days.
Keep it refrigerated until ready to serve.
Because of the dairy and coconut milk, don’t leave the dessert at room temperature for extended periods.
❄️ Can You Freeze Maja Blanca?
Freezing is not recommended for the best texture.
The coconut milk and cornstarch pudding can become watery or slightly grainy after thawing.
For the smoothest, creamiest result, prepare it fresh and refrigerate until serving.
🥥🌽 Final Result
This Maja Blanca is wonderfully creamy, silky, and refreshing, with the rich flavor of coconut milk balanced by sweet corn and condensed milk.
The soft pudding, little bursts of sweet corn, and fragrant coconut topping create a simple Filipino dessert that’s both comforting and elegant.
Chill it well, cut it into neat squares, and enjoy a creamy taste of Filipino tradition in every bite! 🥥🌽✨