Maja Blanca is a Filipino dessert made mainly of coconut and sweet corn. It’s light yet rich, creamy, and sweet.
Filipino Maja Blanca With Coconut Latik [Vegan, Gluten-Free]
- 8 cups of coconut milk
- 2 cups sweet corn kernels
- 2 cups evaporated cane sugar, plus more to taste
- 3/4 cup corn starch mixed in 1 1/2 cup water or coconut milk.
- 1 cup coconut milk or coconut cream
- Simmer the coconut milk in a pot over medium heat for 10-15 minutes.
- Add the corn and cook until it softens.
- Add the sugar and mix well.
- Slowly add the corn starch, stirring to prevent lumps. Keep adding until you’ve gotten a thick paste. The consistency should be like glue.
- Taste and add more sugar if desired.
- Turn off the heat then transfer the pudding to a serving container, preferably a mold like a glass bowl.
- Let it cool until solidified, about 45 minutes to an hour.
- Serve with toasted coconut milk curds (latik) on top.
- Using a medium-size pan over high heat, pour the coconut milk.
- Put it into a boil without stirring until it reduces in half.
- Lower the heat then gently stir the coconut milk until it forms into curds. Keep stirring until it forms into brown crumbles, about 15-20 minutes.
- Turn off the heat and top the latik on Maja Blanca.
You may use fresh or canned coconut milk. I used coconut milk made from scratch which produced better flavor, but I also understand it’s more convenient to use canned coconut milk. I’ll leave it up to you. Traditionally, Maja Blanca calls for yellow sweet corn but white corn works fine as long as you cook it thoroughly so it will not have much bite. The amount of corn starch needed may differ from brand to brand. You may need only 3/4 cup or you may need 4 cups! Rule of thumb is to keep adding the corn starch mixture bit by bit to the coconut milk so you could control the consistency. The goal is to have a thick paste. If you end up adding a lot more corn starch than anticipated, add more sugar to adjust the flavor.