Maja blanca is the kind of dessert that sneaks up on you. It looks simple—a creamy white square, unadorned except for a sprinkling of toasted coconut—but one bite reveals its magic. Silky, delicate, and luxuriously creamy, this Filipino coconut pudding is a study in elegant simplicity.
Made with just a handful of ingredients—coconut milk, cornstarch, sugar, and corn kernels—it transforms into a dessert that’s both comforting and sophisticated. Often served during fiestas, holidays, and family gatherings, maja blanca is a beloved classic that’s surprisingly easy to make at home.
The key is patience: stirring the pudding until it thickens, pouring it into a pan to set, and topping it with golden toasted coconut for that essential crunch. Serve it chilled for a refreshing treat that’s pure coconut bliss.
Prepare the Pan
Lightly grease an 8×8-inch square baking pan or a round mold with coconut oil or cooking spray. Set aside. Alternatively, line the pan with parchment paper for easier removal.
Mix the Cornstarch Slurry
In a small bowl, whisk together the cornstarch and water (or evaporated milk) until smooth. Set aside. This slurry will thicken the pudding.
Heat the Coconut Mixture
In a large, heavy-bottomed saucepan, combine the coconut milk, coconut cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm, about 3 to 4 minutes. Do not let it boil yet.
Thicken the Pudding
Give the cornstarch slurry a final stir, then slowly pour it into the coconut mixture while whisking constantly to prevent lumps. Continue to cook over medium heat, stirring continuously with a whisk or wooden spoon. The mixture will gradually thicken. This process takes about 8 to 10 minutes.
Add Corn and Vanilla
Once the mixture has thickened to a thick, pudding-like consistency (it should coat the back of a spoon), add the corn kernels and vanilla extract. Continue to cook for another 2 to 3 minutes, stirring constantly, until the pudding is very thick and pulls away from the sides of the pan.
Pour and Set
Pour the hot pudding into the prepared pan. Spread evenly with a spatula. Tap the pan gently on the counter to release any air bubbles. Allow to cool to room temperature, then refrigerate for at least 4 hours, or until completely set and firm.
Toast the Coconut
While the pudding sets, toast the shredded coconut. In a dry skillet over medium-low heat, spread the coconut in an even layer. Cook, stirring frequently, until golden brown and fragrant, about 3 to 5 minutes. Watch carefully—coconut burns quickly. Remove from heat and let cool.
Serve
To serve, run a knife around the edges of the pan. Invert onto a serving platter or cut into squares directly in the pan. Sprinkle generously with toasted coconut and pinipig (if using). Garnish with fresh mint. Serve chilled or at room temperature.
This Maja Blanca captures the delicate, creamy essence of Filipino coconut desserts—simple ingredients transformed into something truly elegant.
