Maja Blanca (Coconut Pudding)
This dessert is well-loved by Filipinos and can be presented in various ways. Typically, when enjoyed in the Philippines, it includes tiny, sweet corn kernels within, garnished with roasted coconut meat flakes, and frequently topped with shredded Cheddar cheese.
Ingredients
- ½ cup water
- ½ cup cornstarch
- 1 cup coconut milk
- ¾ cup water
- ½ cup white sugar
- ¼ cup fresh sweet corn kernels
- ¼ cup sweetened flaked coconut
Instructions
- Butter an 8-inch baking dish or pie pan and set aside. Mix 1/2 cup of water with the cornstarch in a bowl and stir until smooth.
- Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the Maja Blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
- Place the coconut flakes in a dry skillet over medium heat and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.
Nutrition
Calories: 119kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 5gSodium: 5mgPotassium: 68mgFiber: 1gSugar: 11gVitamin C: 1mgCalcium: 6mgIron: 1mg
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