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Maja Blanca
Prep
15 mins
Cook
1 hr 10 mins
Servings
12
Difficulty
Hard
My family absolutely loves this creamy Filipino dessert, and I'm excited to share my version with you. Maja Blanca is a silky smooth coconut custard that comes together with just a handful of pantry staples. What I appreciate most is how affordable it is to make, especially since coconut milk and cornstarch are budget friendly ingredients you likely already have on hand. Plus, coconut contains healthy fats that support brain function, making this indulgence a little bit better for you. The whole process takes just over an hour from start to finish, and once you master the technique of stirring the mixture to creamy perfection, you'll find yourself making it again and again for gatherings or quiet weeknight treats.
Ella x
Ingredients
- 473 mlthin coconut milk(for latik)
- 3 tbspwhite sugar(for latik)
- 946 mlcoconut milk(for pudding)
- 1 cancream-style corn
- 118 mlcornstarch
- 177 mlsugar(for pudding)
- 118 mlsweet corn kernels
Detail level
Instructions
- 1
Make the latik: Bring coconut milk to a boil in a saucepan over medium heat. Cook, stirring constantly, until oil begins to separate from the milk, about 30 minutes. Skim and reserve oil in a bowl.
- 2
Reduce the heat to medium-low and add sugar; continue to cook and stir until milk becomes brown and crumbly, about 30 minutes. Remove from the heat and set aside to cool.
- 3
Grease an 8-inch mold or pie pan with reserved coconut oil.
- 4
Make the pudding: Heat coconut milk, cream-style corn, cornstarch, sugar, and corn kernels in a saucepan over medium heat, stirring constantly, until thickened, about 5 minutes. Pour corn mixture into the prepared mold. Cool for 30 minutes, then refrigerate until chilled, at least 1 hour.
- 5
Invert pudding carefully onto a serving plate and cut into 12 slices. Sprinkle latik over each slice.
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