If you’re dreaming of cozy Filipino comfort, Creamy Maja Blanca is the dessert you need in your life! This luscious coconut pudding, speckled with sweet corn and topped with toasted coconut or latik, is beloved for good reason. Velvety, mildly sweet, and beautifully simple, it’s the kind of treat that brings everyone to the table—whether for a holiday fiesta or a sweet everyday moment. If you haven’t tasted Creamy Maja Blanca yet, you’re in for an irresistible blend of silky smoothness and delicate coconut flavor that always leaves you wanting just one more square.
Ingredients You’ll Need
-
Main Ingredients:
- 4 cups coconut milk
- 1 cup whole milk
- 1 cup sweet corn kernels (canned or fresh)
- 3/4 cup granulated sugar
Additional Ingredients:
- 1/2 cup cornstarch
- 1/2 cup sweetened condensed milk
- 1/4 cup evaporated milk
- 1/4 cup toasted shredded coconut or latik (optional topping)
How to Make Creamy Maja Blanca
Step 1: Combine Milks, Corn, and Sugar
Start by gathering a large saucepan and setting it over medium heat. Pour in the coconut milk, whole milk, sweet corn kernels, granulated sugar, sweetened condensed milk, and evaporated milk. Whisk these together gently but consistently to ensure the mixture is smooth and the sugar has dissolved completely, setting the stage for a silky, luxurious Creamy Maja Blanca.
Step 2: Prepare the Cornstarch Slurry
While your mixture heats, grab a small bowl and stir together cornstarch with half a cup of water. Be sure to dissolve it thoroughly—the goal is a lump-free, shiny slurry. Cornstarch is your magic thickener here, delivering that pudding-like finish Creamy Maja Blanca is famous for.
Step 3: Thicken the Pudding
Slowly drizzle the cornstarch slurry into your pot while stirring constantly. This step is crucial: keep that whisk or spatula moving to prevent clumping. Continue to stir over medium heat and watch as the mixture gradually thickens; in about 10 to 12 minutes, you’ll see it transform into a gorgeous, glossy, pudding-like consistency.
Step 4: Pour and Cool
Once thickened, immediately pour your pudding into a lightly greased 8×8-inch dish or anything similar you have on hand. Use a spatula to smooth the surface. Leave it to cool at room temperature for about 30 minutes; the cooling helps the dessert stabilize before it chills.
Step 5: Chill to Set
Once it’s cooled, transfer the dish to your refrigerator for at least 2 hours, or until fully set. Chilling firms up the Creamy Maja Blanca and intensifies those delicious flavors, making each square slice satisfyingly firm and tender.
Step 6: Add Toppings and Serve
Before slicing and serving, finish with a flourish—scatter toasted coconut or latik across the top for a delightful crunch and classic Filipino flair. Then, cut into squares and savor every creamy bite!
How to Serve Creamy Maja Blanca
Garnishes
A sprinkle of toasted shredded coconut or homemade latik truly elevates Creamy Maja Blanca, adding a little crunch and nutty depth against the dreamy soft pudding. If you’re feeling playful, you can even add a touch of golden brown sugar for a hint of extra caramel-like flavor on top.
Side Dishes
Creamy Maja Blanca pairs beautifully with lighter, bright flavors—think slices of fresh tropical fruit like mango or pineapple, or maybe a refreshing fruit salad. For truly Filipino feasts, offer it alongside other kakanin (Filipino rice cakes) for an authentic dessert sampler.
Creative Ways to Present
To make Creamy Maja Blanca extra special for occasions, try cutting it into mini squares and setting each piece in a cupcake liner for a dainty touch. Or, use cookie cutters to make playful shapes for kids’ parties. Layering individual portions in small glasses with alternating layers of toppings turns this classic into a modern parfait-style treat!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the dish tightly with plastic wrap or transfer the slices to an airtight container. Creamy Maja Blanca keeps well in the refrigerator for up to 3 days, retaining its signature lush texture and delicate flavor.
Freezing
While best enjoyed fresh, you can freeze Creamy Maja Blanca for up to a month. Wrap each square in plastic wrap and store in a freezer-safe bag or container. Just be aware that freezing may slightly alter the pudding’s smoothness, but it’ll still taste delicious!
Reheating
For those who prefer their Creamy Maja Blanca a little warmer, you can gently microwave an individual slice for 10–15 seconds. However, most fans agree that it’s best served cold straight from the fridge for maximum creamy satisfaction.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh corn adds even more natural sweetness and a lovely pop of texture. Just boil or steam the kernels first, then add them in as you would with canned.
What is latik and how do I make it?
Latik is a classic Filipino topping made by simmering coconut cream until it separates, producing golden brown, toasty curds. Simply heat coconut cream in a pan, stir often, and collect the curds once they’ve browned—perfect for finishing your Creamy Maja Blanca!
Can I make this dessert dairy-free?
Yes, you can swap regular milk and evaporated milk for coconut milk or your favorite plant-based alternatives for a dairy-free version. It won’t impact the setting, but adds an even bolder coconut flavor.
Why did my pudding turn lumpy?
Lumps usually happen if the cornstarch isn’t dissolved well or if it’s added too quickly. Always mix cornstarch until smooth and add slowly to the hot liquid, stirring constantly for ultimate silkiness.
Can Creamy Maja Blanca be made ahead of time?
Definitely! In fact, it’s even better when chilled for several hours or overnight. This dessert is the perfect make-ahead treat for entertaining or potlucks.
Final Thoughts
There’s just something magical about sharing Creamy Maja Blanca with family and friends. Whether you’re celebrating or just treating yourself, its creamy, coconutty goodness is sure to bring big smiles. Go ahead and give this Filipino favorite a try—it might just become your sweetest new tradition!
Print
Creamy Maja Blanca Recipe
- Total Time: 2 hours 25 minutes (includes chilling)
- Yield: 9 squares 1x
- Diet: Vegetarian, Gluten-Free
Description
Indulge in the creamy goodness of this Filipino dessert with a tropical twist. Creamy Maja Blanca is a coconut pudding loaded with sweet corn, topped with toasted coconut for added crunch.
Ingredients
Main Ingredients:
- 4 cups coconut milk
- 1 cup whole milk
- 1 cup sweet corn kernels (canned or fresh)
- 3/4 cup granulated sugar
Additional Ingredients:
- 1/2 cup cornstarch
- 1/2 cup sweetened condensed milk
- 1/4 cup evaporated milk
- 1/4 cup toasted shredded coconut or latik (optional topping)
Instructions
- Combine Ingredients: In a large saucepan, mix coconut milk, whole milk, sweet corn, sugar, sweetened condensed milk, and evaporated milk until smooth.
- Prepare Cornstarch Slurry: Dissolve cornstarch in water, then slowly add to the pot while stirring.
- Cook Mixture: Stir over medium heat until thickened, about 10–12 minutes.
- Set and Chill: Pour into a dish, cool for 30 minutes, then refrigerate for at least 2 hours.
- Top and Serve: Add toasted coconut or latik before slicing and serving.
Notes
- For a richer flavor, use additional evaporated milk instead of whole milk.
- Latik (fried coconut milk curds) is a traditional Filipino topping for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 18g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
