MyNutriCounter / Maja Blanca



400ml/13.5fl oz coconut milk

1 can (354 ml/12fl oz) evaporated milk

1 can (300ml/10fl oz) condensed milk

150g/5.25oz sweet corn kernels

120g/4.25oz cornstarch

200ml/6.75fl oz water

15ml/0.5fl oz coconut oil


1.Combine coconut milk, evaporated milk, and condensed milk in a pot. Simmer for 5 minutes over low heat, stirring continuously.

2.Dissolve cornstarch in water.

3.Add the corn and cornstarch slurry into the pot and stir until thick. About 2-3 minutes.

4.Brush a baking dish lightly with coconut oil.

5.Pour the maja blanca mixture into the baking dish.

6.Leave for about an hour at room temperature.

7.Chill for 1-2 hours before serving.

8.Slice and top optionally with toasted coconut shavings.



Update Message: This sweet coconut pudding is a wonderful treat. The recipe gets its roots in the Philippines and is traditionally served on the holidays and special occasions.

Tags: vegetarian, recipes, gluten-free, desserts, snack, Nut-free

Revision: 1