Maja Blanca (Coconut Milk Pudding)
Photo: kawalingpinoy, CC BY-SA 4.0
Maja blanca is a firm, sliceable coconut pudding from the Philippines, thickened with cornstarch rather than gelatin. The base layers coconut milk, coconut cream and condensed milk, so every square tastes deeply of coconut and stays gently sweet. Dissolving the cornstarch in cold coconut milk before it meets the heat keeps the texture smooth. Corn kernels add a pleasant bite, and toasted flakes give a nutty finish.
Instructions
Stir the cornstarch into 1 cup of the coconut milk in a bowl until no lumps remain. Set the bowl aside.
Put the rest of the coconut milk in a pot with the condensed milk, coconut cream and sugar. Heat over medium heat until it reaches a gentle boil.
Pour the cornstarch mixture into the pot a little at a time, stirring constantly. Lower the heat and keep stirring for 10 to 15 minutes, until the mixture has thickened.
If you want corn in the pudding, stir the kernels in now and cook for another 2 to 3 minutes.
Scrape the thick mixture into a greased baking dish or mold. Let it cool, then refrigerate for at least an hour until firm.
Cut the set pudding into squares and scatter toasted coconut flakes over the top before serving.
Make it personal.
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