Delight your taste buds with this creamy, coconutty Filipino dessert that’s perfect for any occasion. Maja Blanca is a traditional Filipino dessert made from coconut milk, cornstarch, and sugar, often topped with latik or toasted coconut flakes. It’s a simple yet delicious treat that’s sure to impress.
Why This Recipe Works
- It’s incredibly easy to make with just a few simple ingredients.
- The combination of coconut milk and cornstarch creates a perfectly creamy texture.
- It’s a versatile dessert that can be customized with various toppings.
- It’s a great make-ahead dessert for parties and gatherings.
- It’s a delicious way to introduce Filipino cuisine to your friends and family.
Ingredients
- 2 cups coconut milk
- 1 cup cornstarch
- 1 cup sugar
- 1/2 cup corn kernels (optional)
- 1/4 cup toasted coconut flakes for topping
Equipment Needed
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Square or rectangular baking dish
Instructions
Step 1: Prepare the Coconut Mixture
In a medium saucepan, combine the coconut milk, sugar, and corn kernels (if using) over medium heat. Stir continuously until the sugar is completely dissolved. This should take about 5 minutes. Tip: To prevent the coconut milk from curdling, make sure to stir constantly.
Step 2: Add the Cornstarch
Gradually add the cornstarch to the coconut mixture, whisking continuously to avoid lumps. Keep stirring until the mixture thickens to a pudding-like consistency, about 10 minutes. Tip: If the mixture becomes too thick, you can add a little more coconut milk to thin it out.
Step 3: Pour into Baking Dish
Once the mixture has thickened, pour it into a greased baking dish. Smooth the top with a spatula to ensure an even layer. Let it cool at room temperature for about 30 minutes before refrigerating.
Step 4: Refrigerate Until Set
Place the baking dish in the refrigerator and let the Maja Blanca set for at least 2 hours, or until firm. Tip: For best results, cover the dish with plastic wrap to prevent a skin from forming on the surface.
Step 5: Serve and Enjoy
Once set, cut the Maja Blanca into squares and top with toasted coconut flakes. Serve chilled and enjoy!
Tips and Tricks
For an extra layer of flavor, you can add a teaspoon of vanilla extract or pandan extract to the coconut mixture. If you’re using fresh corn kernels, blanch them first to soften them. To make latik (toasted coconut curds), simmer coconut cream in a pan until the oil separates and the solids turn golden brown. This can be used as a topping instead of toasted coconut flakes. For a smoother texture, you can strain the coconut mixture before adding the cornstarch. If you’re serving this at a party, consider making individual servings in small cups or molds for a more elegant presentation.
Recipe Variations
- Add a layer of sweetened red beans or purple yam (ube) paste for a colorful twist.
- Replace the corn kernels with diced mangoes or pineapple for a fruity version.
- Use almond milk or soy milk instead of coconut milk for a dairy-free alternative.
- Add a layer of leche flan on top for a decadent dessert.
- Mix in a tablespoon of cocoa powder for a chocolatey version.
Frequently Asked Questions
Can I use canned coconut milk?
Yes, canned coconut milk works perfectly fine for this recipe. Just make sure to shake the can well before opening to ensure the cream and liquid are well combined.
How long does Maja Blanca last in the fridge?
Maja Blanca can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap to prevent it from drying out.
Can I freeze Maja Blanca?
Freezing is not recommended as it can alter the texture of the dessert. It’s best enjoyed fresh or refrigerated.
Summary
Maja Blanca is a creamy, coconutty Filipino dessert that’s easy to make and perfect for any occasion. With just a few simple ingredients and some patience, you can create a delicious treat that’s sure to impress.