Maja blanca is a classic Filipino dessert. This version simplifies the traditional recipe for a modern kitchen. You get a creamy, coconut pudding with minimal effort.
Why This Recipe Works
- Uses canned coconut milk for consistent flavor and convenience.
- Combines cornstarch and evaporated milk for a firm, sliceable texture.
- Relies on gentle, constant stirring to prevent lumps.
- Sets in the refrigerator, requiring no special equipment.
- Topped with toasted coconut for a simple, flavorful finish.
Ingredients
- 2 (13.5 oz) cans full-fat coconut milk
- 1 (12 oz) can evaporated milk
- 1 cup granulated sugar
- 1 cup cornstarch
- 1/2 cup water
- 1/2 cup sweetened shredded coconut, for topping
Equipment Needed
- Medium saucepan (3-quart capacity)
- Whisk
- Rubber spatula
- 8×8 inch square baking dish
- Small skillet (for toasting coconut)
Instructions
Step 1: Prepare the Cornstarch Slurry
Combine 1 cup of cornstarch with 1/2 cup of water in a small bowl. Use a whisk to mix them until the cornstarch is fully dissolved and no dry lumps remain. The mixture will be a thin, white liquid. Set this slurry aside. This step is crucial for preventing clumps when you add the cornstarch to the hot liquid later. Ensure your whisk is clean and dry before starting to avoid any contamination. Having the slurry ready before heating the other ingredients streamlines the cooking process and reduces the risk of error. This preparation takes about 2 minutes. Tip: For an even smoother slurry, you can sift the cornstarch into the water to eliminate any potential tiny lumps from the start.
Step 2: Combine and Heat the Liquid Base
Pour 2 cans of full-fat coconut milk and 1 can of evaporated milk into a medium saucepan. Add 1 cup of granulated sugar. Place the saucepan over medium heat. Use a whisk to stir the mixture continuously until the sugar completely dissolves. This should take about 3 to 4 minutes. Do not let the mixture come to a boil at this stage. You are aiming for it to become hot and well-combined, with no granules of sugar remaining on the bottom of the pan. Constant stirring prevents the milk from scorching. The mixture will be thin and liquid. Once the sugar is dissolved and the liquid is hot (approximately 160°F), you are ready for the next step.
Step 3: Thicken the Pudding with Cornstarch
Give the cornstarch slurry a quick stir with your whisk, as it may have settled. While continuously whisking the hot milk mixture in the saucepan, slowly pour the cornstarch slurry into the center of the pan. Keep the heat at medium. Immediately after adding the slurry, switch from a whisk to a rubber spatula. Stir constantly, scraping the bottom and sides of the pan to prevent any sticking or lump formation. You will see the mixture begin to thicken almost immediately. Continue stirring for 5 to 7 minutes until the pudding becomes very thick, pulls away from the sides of the pan, and large bubbles break slowly on the surface. Tip: The pudding is ready when a line drawn with the spatula on the bottom of the pan holds for 2 seconds before filling in.
Step 4: Transfer and Cool the Pudding
Immediately pour the thickened pudding into an ungreased 8×8 inch square baking dish. Use the rubber spatula to scrape all the pudding from the saucepan. Smooth the top into an even layer. Let the dish sit at room temperature for 30 minutes to cool slightly and begin setting. After 30 minutes, cover the dish tightly with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming. Place the covered dish in the refrigerator. Chill for at least 4 hours, or preferably overnight, until the pudding is completely firm and set. Do not attempt to cut it before it is fully chilled.
Step 5: Toast the Coconut and Serve
Place a small, dry skillet over medium-low heat. Add 1/2 cup of sweetened shredded coconut. Toast the coconut, stirring constantly with a spatula, for 3 to 5 minutes. Watch it closely, as it can burn quickly. The coconut is done when it turns a light, golden brown color and becomes fragrant. Immediately transfer the toasted coconut to a plate to stop the cooking process. Let it cool completely. To serve, run a thin knife around the edges of the chilled pudding. Cut it into 16 squares. Sprinkle the cooled toasted coconut evenly over the top of the squares. Tip: For clean cuts, dip your knife in hot water and wipe it dry between each slice.
Tips and Tricks
For a richer flavor, you can substitute 1 cup of the coconut milk with coconut cream. If you prefer a less sweet dessert, reduce the sugar to 3/4 cup. To ensure a perfectly smooth texture, you can strain the hot pudding through a fine-mesh sieve into the baking dish, though constant stirring during Step 3 usually makes this unnecessary. For a decorative presentation, pour the pudding into individual serving cups or ramekins before chilling. If you don’t have evaporated milk, you can use whole milk, but the final texture will be slightly less firm and rich. Always use full-fat coconut milk for the best consistency; light coconut milk will result in a watery pudding.
Recipe Variations
- Maja Blanca con Mais: Add 1 cup of canned sweet corn kernels, drained, to the saucepan along with the coconut milk in Step 2.
- Ube Maja Blanca: Stir 1/2 cup of ube (purple yam) jam or halaya into the hot milk mixture in Step 2 before adding the cornstarch slurry.
- Pandan Flavor: Steep 2-3 knotted pandan leaves in the coconut milk mixture as it heats in Step 2. Remove the leaves before adding the cornstarch.
- Latik Topping: Instead of toasted coconut, make latik. Simmer 1 cup of coconut cream in a pan over low heat, stirring until the oil separates and the solids turn golden brown. Strain and use the crispy solids as topping.
- Mango Layer: After the pudding is set, top it with a layer of fresh mango cubes or a thin layer of sweetened mango puree before serving.
Frequently Asked Questions
Can I use a different starch instead of cornstarch?
Yes, you can use tapioca starch or potato starch as a 1:1 substitute. The texture may be slightly chewier with tapioca and slightly glossier with potato starch. Arrowroot powder can also work but may result in a softer set.
Why did my maja blanca turn out lumpy?
Lumps usually form if the cornstarch slurry is added too quickly to the hot liquid without constant stirring, or if the heat is too high. Always whisk continuously while adding the slurry and maintain a medium heat to allow even thickening.
How long does maja blanca last in the fridge?
When stored in an airtight container or tightly wrapped, it will keep for up to 5 days. The texture remains best within the first 3 days. Do not freeze it, as thawing will cause it to become watery and lose its structure.
Can I make this dairy-free?
Yes. Replace the evaporated milk with an additional can of full-fat coconut milk or a canned coconut cream. The sugar and cornstarch are already dairy-free, making this an easy substitution.
My pudding is too soft. How can I fix it?
A soft set often means it needed more cooking time to activate the cornstarch fully or more chilling time. Ensure you cook until very thick in Step 3 and chill for the full 4 hours, preferably overnight, for a firm texture.
Summary
This maja blanca recipe uses simple ingredients and clear steps for a creamy, sliceable Filipino coconut pudding. It requires patience for stirring and chilling but delivers a reliable, delicious dessert.
