Recipe Making Maja Blanca: Filipino Coconut Pudding with Corn

This traditional Filipino dessert combines creamy coconut milk with sweet corn for a rich, custard-like treat. The simple ingredients come together to create a smooth texture with a delicate sweetness.

Perfect for family gatherings or special occasions, this dish offers a taste of Filipino heritage. Its easy preparation and one-pan method make it accessible for home cooks.

Ingredients for Recipe Making Maja Blanca

Creamy coconut milk, sweet corn, and simple pantry staples create this classic Filipino dessert.

The coconut milk is non-negotiable for authentic flavor. Thai Kitchen or Chaokoh brands deliver consistent richness. Use full-fat canned—light versions won’t set properly. For the corn, fresh kernels (in season) or high-quality frozen work best; canned is fine in a pinch but may add excess liquid. The cornstarch must be fresh (check expiration) as old starch loses thickening power.

No coconut milk? Coconut cream diluted with water (1:1 ratio) works, but reduce sugar slightly. For a lighter version, substitute half the coconut milk with whole milk. Out of cornstarch? Arrowroot powder at the same amount is an excellent 1:1 substitute. Condensed milk can be replaced with sweetened coconut milk concentrate for a dairy-free option.

This sets at room temperature but firms best after 4 hours chilled. Store covered in the refrigerator for up to 5 days. For longer storage, freeze portions (thaw in fridge overnight). The texture softens slightly after freezing but remains delicious.

Step-by-Step Instructions for Filipino Coconut Pudding with Corn

Master the technique for this creamy custard with precise temperature control and proper layering.

Step 1: Prepare the Custard Base

In a large saucepan, combine the 2 cups Coconut Milk, 1 can Evaporated Milk, and 0.5 cup Condensed Milk. Warm over medium heat until steaming but not boiling. This gentle heating prevents scalding and ensures the milks blend smoothly.

While warming, whisk in the 0.75 cup Granulated Sugar and 0.25 tsp Salt until fully dissolved. The sugar should disappear completely into the liquid with no grainy texture remaining. This creates the sweet, balanced foundation for your custard.

Step 2: Create the Thickening Slurry

In a separate bowl, whisk together the 0.5 cup Cornstarch with just enough of the warm milk mixture to form a smooth slurry. This prevents lumps when added to the hot liquid. The slurry should be the consistency of heavy cream.

Temper the 4 whole Large Eggs by slowly whisking in about 1 cup of the warm milk mixture. This gradual introduction prevents the eggs from curdling when added to the hot pan. Pour the tempered eggs and cornstarch slurry into the saucepan with the remaining milk mixture.

Step 3: Cook to Proper Consistency

Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or silicone spatula, for 8-10 minutes. The mixture will begin to thicken noticeably. Scrape the bottom and sides of the pan to prevent scorching.

When the custard coats the back of a spoon and leaves a clear path when you run your finger through it, remove from heat. Stir in the 1 tsp Vanilla Extract and 1.5 cups Sweet Corn Kernels. The kernels should be evenly distributed throughout the thickened custard.

Step 4: Set and Cool the Pudding

Generously grease a 9×13-inch baking dish with the 2 tbsp Butter, making sure to coat all sides and the bottom. This prevents sticking and makes for easy serving. Pour the hot custard mixture into the prepared dish.

Smooth the top with a spatula and let it cool at room temperature for 30 minutes. The surface should begin to set with a slight skin forming. Then refrigerate uncovered for at least 4 hours or overnight until completely chilled and firm throughout.

Step 5: Garnish and Serve

Once fully set, sprinkle the top evenly with the 0.25 cup Coconut Flakes. Press them lightly into the surface so they adhere. The flakes add a delightful textural contrast and reinforce the coconut flavor.

To serve, cut into squares using a sharp knife dipped in hot water for clean edges. The pudding should hold its shape when sliced while remaining creamy and smooth. Serve chilled for the best texture and flavor experience.

Regional Styles of This Dish

Luzon Style

The Luzon version of maja blanca is the most traditional, often featuring a creamy base of coconut milk and cornstarch. It’s lightly sweetened with white sugar and topped with latik (coconut curds) for a rich, toasty finish. Some variations include whole corn kernels for added texture. This style is a staple at fiestas and family gatherings, embodying the simple yet indulgent flavors of Filipino desserts. 🥥

Visayas Style

In the Visayas region, maja blanca often incorporates young coconut meat or macapuno (mutant coconut) for a chewier, more decadent texture. The use of pandan leaves infuses a subtle floral aroma, while some versions opt for brown sugar to deepen the caramel notes. This style is slightly denser and is sometimes steamed for a firmer consistency. 🌿

Mindanao Style

Mindanao’s take on maja blanca leans into bold flavors, with additions like jackfruit or langka for a tropical twist. The pudding may also be layered with ube halaya (purple yam jam) for a vibrant, two-toned dessert. The coconut milk here is often fresh, sourced from local farms, giving it a richer, more pronounced taste. 🍠

Modern Fusion Style

For a contemporary twist, some bakers experiment with cheese toppings, crushed graham crackers, or even a drizzle of caramel sauce. Vegan versions swap out dairy for coconut cream and use agar-agar as a thickener. This style caters to evolving tastes while keeping the dish’s comforting essence. ✨