Name: Creamy Corn Maja Blanca: A Filipino Dessert Dream
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 3 cup Coconut Milk; 1 cup Milk; 1 cup Sweetened Milk (condensed); 1/2 cup Corn Flour; 1 cup Corn Kernels (sweet); 1/2 cup Coconut Flakes (toasted)

Creamy Corn Maja Blanca: A Filipino Dessert Dream

50 minutes

692 reads

4 from 4 votes

Fusion

About Creamy Corn Maja Blanca: A Filipino Dessert Dream

Transport yourself to the Philippines with the creamy, dreamy delight of Corn Maja Blanca. This elevated dessert takes the classic dish to new heights, blending sweet corn and rich condensed milk for an irresistible symphony of textures and tastes.

Incredibly easy to make, this comforting dessert is perfect for any occasion. Its delicate sweetness and warm, inviting aroma will impress your guests, while the toasted coconut flakes add a final touch of tropical elegance.

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Recipe Time & More

Prep15

Cook35

Total50

Calories91 kcal

Serves

Served AsDesserts

Ingredients

Wet Ingredients

▢ 3 cup Coconut Milk
▢ 1 cup Milk
▢ 1 cup Sweetened Milk condensed

Dry Ingredients

▢ 1/2 cup Corn Flour

Mix-ins & Topping

▢ 1 cup Corn Kernels sweet
▢ 1/2 cup Coconut Flakes toasted

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Instructions

In a medium bowl, whisk together the whole milk and cornstarch until smooth. This prevents lumps from forming later.
In a saucepan over medium-low heat, combine the coconut milk and sweetened condensed milk. Heat for about 5 minutes, stirring occasionally.
Slowly pour the cornstarch mixture into the saucepan while whisking constantly. This ensures the cornstarch incorporates evenly and prevents clumping.
Continue to cook and stir for about 20 minutes, or until the mixture thickens enough to coat the back of a spoon. The slow cooking allows the cornstarch to fully gelatinize, creating a creamy texture.
Stir in the sweet corn kernels. Gently fold them into the thickened mixture.
Pour the Maja Blanca into a lightly greased 8x8 inch baking dish. Smooth the top with a spatula.
Sprinkle the toasted coconut flakes evenly over the surface.
Cover the dish and refrigerate for at least 2 hours, or until completely chilled and set. Chilling allows the flavors to meld and the dessert to firm up.
Slice and serve. Enjoy this creamy, dreamy Filipino dessert!

Recipe Notes

Good To Know

For an extra creamy texture, try substituting half of the regular milk with evaporated milk; this deepens the flavor and enhances the richness of the dessert.
If you prefer a firmer maja blanca, increase the amount of corn flour slightly or allow the cooked mixture to cool completely at room temperature before refrigerating to help it set better.
Toast the coconut flakes in a dry pan until golden before sprinkling on top; this adds a beautifully nutty aroma and a pleasant crunch that contrasts with the creamy base.
For a fun flavor variation, fold in a handful of diced jackfruit or mango along with the corn kernels to give a tropical twist and colorful presentation.

Expert Tips

For a smoother texture, blend the corn kernels briefly before adding them to the milk mixture. This helps release their starch and creates a more velvety final product.
Don't stir the maja blanca vigorously once it's thickened, as this can make it gummy. Gentle folding is all that's needed to incorporate ingredients.
If you're short on time, you can use pre-toasted coconut flakes, but toasting them fresh elevates the flavor significantly.

Storage Instructions

Cover and refrigerate the maja blanca for at least 2 hours, or preferably overnight, to allow it to set completely and the flavors to meld.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The texture may soften slightly over time.