From the recipe collection
Maja Blanca
Soft coconut milk pudding thickened with cornstarch and topped with latik or toasted coconut.
- Prep time
- 10m
- Cook time
- 15–20m
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Dissolve cornstarch in the fresh or evaporated milk and set aside.
- In a pot, combine coconut milk, condensed milk, and sugar and bring to a gentle boil over medium heat.
- Lower the heat and slowly pour in the cornstarch mixture while stirring constantly.
- Cook, stirring continuously, until the mixture is very thick, smooth, and glossy, about 10–15 minutes.
- Pour into a lightly greased pan and smooth the top; cool to room temperature, then chill to fully set.
- Top with toasted coconut or latik before slicing into squares.
- Drain or rest Maja Blanca briefly and serve while the exterior is crisp and the centre hot, with dips kept separate.
Soft coconut milk pudding thickened with cornstarch and topped with latik or toasted coconut. — 9×9 or 9×13 inch pan · Prep 10m · Cook 15–20m
Ingredients
- 4 cups coconut milk
- 3/4 cup cornstarch
- 1 can condensed milk
- 3/4 cup fresh or evaporated milk
- 3/4 cup sugar
- Toasted coconut flakes or latik, for topping
- Oil or butter, for greasing the pan
Method
- Dissolve cornstarch in the fresh or evaporated milk and set aside.
- In a pot, combine coconut milk, condensed milk, and sugar and bring to a gentle boil over medium heat.
- Lower the heat and slowly pour in the cornstarch mixture while stirring constantly.
- Cook, stirring continuously, until the mixture is very thick, smooth, and glossy, about 10–15 minutes.
- Pour into a lightly greased pan and smooth the top; cool to room temperature, then chill to fully set.
- Top with toasted coconut or latik before slicing into squares.
Kitchen note
Stir constantly, especially at the bottom of the pot, to avoid scorching and lumps.
