Maja Blanca Recipe: A Creamy Filipino Coconut Pudding
If you love coconut-flavored desserts, Maja Blanca is about to become one of your favorites. It’s rich, creamy, and the kind of dessert that just makes you feel good. This Filipino treat is comforting in every bite. And the best part? It’s really easy to make. With just five simple ingredients, you’ve got a dessert that works for any occasion, especially when the holidays are all about family.
In the Philippines, the holidays are a big deal. They start long before Christmas Day, with Simbang Gabi—midnight masses held in December. During this time, the air is filled with the smell of traditional holiday treats like bibingka and puto bumbong. And guess what else is always on the table? Maja Blanca! This dessert shows up at every festive gathering, sitting right next to lechon, pancit, and all those dishes that bring comfort to both your heart and stomach.
Why Maja Blanca Means So Much to Me
Growing up, Maja Blanca was always a part of our Christmas celebrations. My mom made it every year, and it was one of those dishes we couldn’t wait for. She always used fresh gata (coconut milk) from the market, not the canned kind. She would start early in the morning on Christmas Eve, cooking the pudding and letting it set in the fridge so it would be perfectly chilled for dessert later that night.
When the family gathered, Maja Blanca was always a crowd-pleaser. Our visitors would always compliment how creamy and delicious it was, and they loved that perfect balance of sweetness and coconut flavor. It’s a dessert that’s simple, but it always feels so special, especially when shared with family.
Now that I’m living away from home, I’ve kept the tradition alive. I still make Maja Blanca every Christmas, and I also love bringing it to work parties and potlucks because it’s so easy to transport and serve. My colleagues and friends always enjoy it, and some even ask for the recipe. It’s a simple way to share something from home.
Why You’ll Love Maja Blanca
Maja Blanca is a coconut pudding made from coconut milk, cornstarch, and condensed milk. It’s sweet but not overwhelming, and the texture is silky smooth, making each bite melt in your mouth. Adding corn kernels gives it a bit of sweetness and a slight crunch that contrasts beautifully with the creamy base.
Top it with toasted coconut or latik (caramelized coconut cream) for that nutty, crispy finish that makes this dessert truly irresistible.
The Story Behind the Name Maja Blanca
The name Maja Blanca comes from the Spanish words “maja” meaning “delicate” and “blanca” meaning “white,” which perfectly describes this creamy, white pudding-like dessert. Introduced to the Philippines during the Spanish colonial period, the dish originally resembled a traditional Spanish milk-based dessert. Over time, Filipinos adapted the recipe, replacing milk with coconut milk, which gave it a rich, tropical twist. The result is a dessert that’s light, delicate, and creamy — just as its name suggests.
What are the Basic Ingredients for Maja Blanca
Here’s the best part—you only need five simple ingredients to whip up this delicious coconut pudding! I love how easy it is, and these are all pantry staples for most Filipino homes, especially around the holidays.
- Coconut milk – Coconut milk forms the rich, tropical base of this dessert. Fresh gata (coconut milk) delivers an unbeatable flavor if you can get it, but canned coconut milk works just as well. Its creamy texture is what makes Maja Blanca so irresistible.
- Evaporated milk – Evaporated milk adds extra creaminess and richness to the pudding without making it overly sweet. It’s a key ingredient for achieving that perfectly smooth consistency.
- Condensed milk – No need for extra sugar here! The condensed milk adds just the right amount of sweetness. If you’re not into desserts that are too sweet, this is perfect because it balances out the coconut milk beautifully.
- Cornstarch – This is what gives Maja Blanca that thick, pudding-like consistency. Make sure to dissolve it in cold water before adding it to the mixture to avoid lumps.
- Corn kernels (optional) – These are totally optional, but I love adding them for that extra sweetness and texture. The little bursts of corn add a bit of surprise to each bite.
- Toasted coconut or latik (optional) – To finish, I top the Maja Blanca with toasted coconut or latik (caramelized coconut cream). If I have the time, I make latik for that nutty, crunchy topping. It’s worth the extra effort to take the dessert to another level.
How to Make Maja Blanca: Step-by-Step Guide
Let’s break it down so you can see just how easy it is to make Maja Blanca:
- Prepare the Coconut Mixture: In a saucepan, combine the coconut milk, evaporated milk, and condensed milk. Cook over medium heat, stirring occasionally until it starts to simmer.
- Dissolve the Cornstarch: In a separate bowl, dissolve the cornstarch in cold water. This step is key to avoiding any clumps when you add it to the hot coconut mixture.
- Thicken the Mixture: Slowly pour the cornstarch mixture into the saucepan, stirring continuously to avoid lumps. The mixture will start to thicken—keep stirring until you get that creamy, smooth consistency.
- Add the Corn Kernels (optional): Stir in the corn kernels for a little extra sweetness and texture.
- Set the Pudding: Pour the mixture into a greased dish and let it cool completely. Once it sets, top it with toasted coconut or latik for extra flavor and texture.
Pro Tips for a Smooth, Creamy Maja Blanca
To achieve the best texture for your Maja Blanca, keep these practical tips in mind:
- Stir Constantly to Prevent Lumps: When adding the cornstarch mixture to the coconut milk, stir continuously. This prevents lumps from forming and ensures the pudding stays smooth and creamy.
- Dissolve Cornstarch Properly: Always dissolve the cornstarch in cold water before adding it to the hot coconut mixture. This helps prevent clumping and makes it easier to incorporate into the mixture.
- Cook on Low to Medium Heat: Keep the heat low to medium while cooking. This avoids burning the coconut milk and ensures the mixture thickens slowly and evenly without scorching the bottom of the pan.
- Use a Non-Stick Pan: A non-stick pan makes cooking and cleanup easier. It also ensures that the Maja Blancadoesn’t stick to the pan, making it easier to transfer to your dish.
- Customize the Texture: For a firmer Maja Blanca, add an extra tablespoon or two of cornstarch. If you prefer a softer, creamier consistency, reduce the amount of cornstarch slightly. Adjust the texture to suit your preference.
What Toppings Make Maja Blanca Special
Toppings really add something extra to Maja Blanca. Here are a few options to make it even better:
- Latik: I like to make this syrupy topping by simmering coconut milk and brown sugar. It adds just the right amount of sweetness to complement the creamy pudding.
- Toasted Coconut: Toasting desiccated coconut in a pan or oven until it’s golden brown gives the dessert a nice crunchy texture, which contrasts nicely with the soft pudding.
- Cheese: For a salty-sweet twist, I use Eden cheese. It melts perfectly and pairs well with the dish. If you don’t have Eden cheese, mild cheddar works as a great alternative with a similar mild flavor and creamy texture.
Variations and Easy Substitutions
If you want to put your own twist on Maja Blanca, here are a few simple variations and substitutions to try:
- Lighter Version: Looking for a lighter option? Swap out regular coconut milk for light coconut milk. It won’t be quite as rich and creamy, but it still delivers that delicious coconut flavor.
- No Condensed Milk? If you’re out of condensed milk, don’t worry! You can substitute it with evaporated milk and add sugar to taste. Adjust the sweetness based on your preference—it’s easy to customize!
- Agar-Agar or Gelatin: If you like a firmer, jelly-like texture, you can replace the cornstarch with agar-agar or gelatin. It gives the pudding a different consistency, perfect if you prefer a more solid bite.
Maja Blanca
Ingredients
- 1 cup coconut milk
- 1/2 cup condensed milk (no need for extra sugar)
- 1/2 cup evaporated milk
- 1/4 cup cornstarch
- 1/4 cup corn kernels (optional, for added texture)
- 1/4 cup toasted desiccated coconut or latik (for topping)
Instructions
- In a saucepan, combine the coconut milk, condensed milk, and evaporated milk. Stir well to mix and bring the mixture to a gentle boil over medium heat.
- In a small bowl, dissolve the cornstarch in 1/4 cup of water. Stir until smooth to prevent lumps.
- Gradually pour the cornstarch mixture into the saucepan while continuously stirring the coconut mixture. Keep stirring to avoid lumps.
- Continue stirring the mixture for about 10-15 minutes, or until it thickens to a smooth, pudding-like consistency. If adding corn kernels, stir them in at this point.
- Once thickened, pour the mixture into a lightly greased dish or mold. Smooth the surface, then let it cool for a few minutes. Refrigerate for at least an hour to fully set.
- Before serving, sprinkle toasted coconut on top for added crunch and flavor.
Video
Notes
- Stir Constantly for Smoothness: To achieve a silky, lump-free texture, make sure to stir the mixture continuously while cooking. This ensures the cornstarch thickens evenly, giving you that perfect creamy consistency.
- Fully Dissolve Cornstarch: Always dissolve the cornstarch in cold water before adding it to the coconut mixture. This step is crucial for avoiding clumps and ensuring the pudding sets with a smooth, uniform texture.
- Customize Texture to Taste: If you prefer a firmer pudding, add an extra tablespoon of cornstarch. For a softer, creamier result, slightly reduce the amount. This flexibility allows you to adjust the consistency based on your preference.
One Response
Wow this is so good !