Philippines Maja Blanca Especiale (Corn and Coconut Cream Pudding)
Maja blanca especiale is a popular Filipino dessert made from coconut milk and corn, enjoyed for its creamy, delicate texture and subtle sweetness. This dessert, sometimes called corn and coconut cream pudding, is thickened with cornstarch and often enriched with milk and sugar, creating a smooth, custard-like consistency. Traditionally, maja blanca is topped with latik, which are golden-brown, caramelized coconut curds, adding a slight crunch and a hint of toasty flavor. Maja blanca especiale often includes additional ingredients such as sweet corn kernels and cheese, which add pops of sweetness and a savory balance to the creamy base. Commonly served during holidays, fiestas, and special gatherings, maja blanca is a favorite treat that offers a taste of Filipino comfort food in dessert form. Its light, subtly sweet flavor and satisfying texture make it a refreshing end to a hearty Filipino meal. 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 also is eaten as a snack.
Recipe Servings: 8
+ 3 hours resting
Ingredients
- Coconut oil, as needed for greasing pan and brushing pudding
- 2 cans (14 oz/414 ml) coconut milk
- 1 can (12 oz/355 ml) evaporated milk
- 1 can (14 oz/414 ml) condensed milk
- ¾ cup (150 g) sugar
- 1 can (15 oz/430 g) sweet corn, drained
- 1 cup (120 g) cornstarch
- ½ cup (120 ml) water
- 2 cups (475 ml) coconut cream
Directions
- Grease a baking pan with coconut oil.
- Pour coconut milk, evaporated milk, condensed milk, and sugar into a large saucepan set over medium heat.
- Stir mixture until sugar is dissolved.
- Bring mixture to a boil, stirring occasionally.
- Add corn and cook for about 3 minutes.
- Dissolve cornstarch in water.
- Add cornstarch mixture to saucepan, whisking vigorously to prevent lumps.
- Cook, whisking continuously, until mixture becomes a paste.
- Transfer paste to greased baking dish, spreading evenly, and let cool to room temperature
- Chill baking dish in the refrigerator for 2–3 hours.
- Pour coconut cream into a saucepan and bring to a boil.
- Cook, stirring occasionally, until cream starts to thicken.
- Reduce heat and simmer while oil separates and solids begin to form, stirring and scraping sides of pan to prevent burning.
- Cook until latik (curds) become golden-brown.
- Pour mixture through a sieve to separate oil from latik.
- Brush top of pudding with coconut oil and sprinkle with latik.
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