Maja Blanca is a Filipino dessert of Spanish heritage made with coconut milk, sugar and cornstarch. The dish is rich and creamy and feels very indulgenent, in my recipe I have also included corn for a hit of sweetness. Originally I had considered making latik to top the Maja Blanca, but instead decided on caramelised toasted coconut which turned out to be the perfect choice!
I was nervous for my family to try this because in Australia we typically eat corn as a vegetable and not in our desserts. Luckily they loved eating my Maja Blanca. I even took some to work the next day for my friends and it was a big success!
- 1 tsp coconut oil
- 400 ml coconut milk
- 200 ml condensed milk
- 200 ml fresh milk
- 1/4 cup sugar
- 1/2 cup sweet corn kernels
- 1/2 cup cornstarch
- 1/4 cup water
- 1/2 cup shredded coconut
- 2 tbsp brown sugar
- Grease the base and sides of a baking dish with coconut oil.
- Combine the coconut milk, condensed milk, fresh milk and sugar in a saucepan. Bring to the boil. Stir for 2 minutes or until the sugar dissolves.
- Add the corn and cook for a further 2 minutes.
- Mix together the cornflour and water and then add to the saucepan while stirring continuously so there are no lumps.
- Cook the mixture for 3 minutes or until thickened.
- Pour the mixture into the prepared dish and place in the fridge to set for 1 to 2 hours.
- Meanwhile, heat a frypan and add the shredded coconut. Toast until light brown, about 2 minutes.
- Add the brown sugar and stir for a further 1 to 2 minutes until it dissolves and the coconut is well toasted.
- Remove the Maja Blance from the fridge and top with the toasted coconut and then serve.
Need help with the Filipino ingredients? Check out the glossary.