Maja Blanca has always been a staple at our family gatherings, a creamy delight that brings a sense of comfort and festivity to every bite. Known affectionately as “Coconut Pudding” among us Filipinos, this dessert carries with it a rich heritage and a sweetness that goes beyond taste. Let me take you through the heartwarming story of Maja Blanca, a dish that’s as much a part of our culture as it is of our dining tables.
The Roots of Maja Blanca
In our beautiful language, Maja Blanca means “White Maja,” a nod to its Spanish origins of “Manjar Blanco.” It’s fascinating how this dish has traveled and transformed, finding a special place in the northern parts of our homeland, from Pampanga to Ilocos and Pangasinan. Each region, including ours, has embraced Maja Blanca, adding personal touches that make it uniquely Filipino.
The Signature Texture and Taste
A Delightful Consistency
What sets Maja Blanca apart for me is its perfect balance of firmness and creaminess. It’s not as jiggly as gelatin but holds its shape with a grace that’s both elegant and inviting. The secret lies in the slow simmering of cornstarch and coconut milk, a process I’ve watched my elders master over years of holiday feasts and family celebrations.
A Symphony of Creamy Goodness
Our version of Maja Blanca is like a hug in dessert form—warm, comforting, and full of love. The blend of coconut milk, whole milk, evaporated milk, and sweetened condensed milk creates a richness that’s hard to resist. And the addition of corn kernels brings a surprise texture that I always look forward to.
Cooking with Heart
Making Maja Blanca is an act of love. It requires patience, constant stirring, and an eye for the perfect moment when the mixture reaches its peak thickness. It’s a skill passed down through generations, a piece of our heritage that I cherish deeply.
Garnishing: The Personal Touch
The beauty of Maja Blanca is in the finishing touches. We love garnishing it with latik (coconut milk curds) for that extra flavor and texture. At times, we get creative with cheese or toasted coconut flakes, each version telling a story of the hands that made it.
Celebrating Life with Maja Blanca
Maja Blanca is more than just a dessert; it’s a celebration of our culture, our families, and the moments we share. It graces our tables during birthdays, Christmas, and fiestas, each serving a reminder of our bonds and traditions.
Join Me in the Kitchen
I invite you to join me in making Maja Blanca with Latik, to share in the joy and love that this dessert brings to our lives. It’s a journey through flavors, textures, and memories that I hope will inspire you as much as it has inspired me. Let’s celebrate our heritage and make every occasion special with the sweet embrace of Maja Blanca.
Ingredients
Pan Coating
- 1-2 tbsp unsalted butter, softened
Cornstarch (Corn Flour Mixture)
- 1 cup whole milk, room temperature
- ¾ cup cornstarch (corn flour), divided
- 1 can (14 oz) coconut milk, well shaken
- 1 can (12 oz) evaporated milk, well shaken
- ¼ cup sweetened condensed milk
- ¾ cup brown sugar (you may use granulated if preferred)
- 1 cup frozen or fresh corn kernels (you may also use canned corn if desired)
- ½ tsp Kosher salt
- 1 tsp pure vanilla extract
- 2 tsp coconut rum (optional)
Items You’ll Need
- Measuring cups, bowls, spoons
- Mixing bowls
- Cooking Brush
- Large pot
- Silicone spatula
- Whisk or wire whip
- Baking pan 11X7, use any baking pan of your choosing
- Spoons or forks
- Serving plates
Instructions
Butter The Serving Dish
First, butter the baking pan generously with 1-2 tbsp of softened unsalted butter. Make sure to coat the pan well to prevent sticking. Set it aside for later use.
Make the Cornstarch Slurry
Pour 1 cup of whole milk into a measuring cup. Mix in ¾ of a cup of cornstarch in two additions. Whisk until the cornstarch dissolves completely. By adding the cornstarch in two parts, it will dissolve quickly and evenly.
Combine All Ingredients
In a large pot, carefully pour the cornstarch slurry. Shake a can of coconut milk and pour it into the mixture. Repeat the same step with a can of evaporated milk. Add sweetened condensed milk and brown sugar. Mix everything well to combine.
Cook the Mixture
Add frozen or fresh corn kernels to the pot. Place it on the stove and bring it to a simmer over medium heat. Season with kosher salt, vanilla extract, and coconut rum. Stir continuously as the mixture thickens to prevent burning. When it becomes translucent and starts to pull away from the pot, it’s ready to be transferred.
Add To Serving Dish
Pour the mixture into the buttered pan immediately before it hardens. Use a rubber spatula if needed to scrape off any remaining pudding from the pot. Smooth the top evenly with a silicone spatula to prevent sticking.
Topping and Serving
Top the Coconut Pudding with coconut milk curds or latik. You can also add toasted coconut flakes or cheese for extra flavor. Allow the pudding to cool down completely. For a firm texture, refrigerate for 2 hours before serving.
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This recipe was perfection. It was even better the next day!