Maja Blanca Especiale (Corn and Coconut Cream Pudding)

Maja blanca especiale

This coconut and corn pudding is a favorite dessert in the Philippines. Easy to make and deliciously creamy, it is a perfect dish to bring to potluck or party, where it may be served with fruit juice or iced tea. It is also eaten as a snack. Recipe Servings: Serves 810

Prep Time

20 minutes
+ 3 hours resting

Cook Time

1 hour

Total Time

4 hours 20 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

2 cans (14 oz/414 ml each) coconut milk
1 can (12 oz/355 ml) evaporated milk
1 can (14 oz/414 ml) condensed milk
3/4 cup (150 g) sugar
1 can (15 oz/430 g) sweet kernel corn, drained
1 cup (120 g) cornstarch
1/2 cup (120 ml) water
2 cups (475 ml) coconut cream

Directions

Grease a baking pan with coconut oil.
In a large saucepan, mix together coconut milk, evaporated milk, condensed milk, and sugar. Stir until sugar is dissolved.
Bring mixture to a boil over medium heat, stirring occasionally.
Add corn and cook for about 3 minutes.
Dissolve cornstarch in water.
Gradually add cornstarch to milk mixture, whisking vigorously to prevent lumps.
Cook, whisking continuously, until mixture becomes a paste.
Transfer mixture into greased baking dish, spreading evenly.
Allow to cool, then refrigerate for several hours.
Put coconut cream into a saucepan and bring to a boil. Cook, stirring occasionally, until cream starts to thicken.
Lower heat and simmer while oil separates and solids begin to form, stirring and scraping sides of pan to prevent burning.
Cook until curds (latik) become golden brown. Pour mixture through a sieve to separate oil from latik.
Brush top of the pudding with coconut oil and sprinkle with latik.