Name: Creamy Maja Blanca Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Filipino
Ingredients: 1 can (14 oz) coconut milk; 1 can (12 oz) evaporated milk; 1 can (14 oz) sweetened condensed milk; 3/4 cup cornstarch; 1/2 cup water; 1/2 cup whole kernel corn (optional); 1/4 cup sugar (adjust to taste); 1/4 cup grated cheese or toasted coconut for topping

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If you’re on the hunt for a dessert that’s both luscious and comforting, Creamy Maja Blanca delivers in every silky bite. This classic Filipino coconut pudding is a crowd-pleaser with its rich coconut flavor, subtle sweetness, and melt-in-your-mouth texture—all finished off with a sprinkle of cheese or toasted coconut for extra flair. Whether you grew up enjoying it at family gatherings or you’re discovering it for the first time, Creamy Maja Blanca promises to win over both longtime fans and new dessert lovers alike.

Creamy Maja Blanca Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Creamy Maja Blanca lies in its humble yet essential ingredients. Each one plays a starring role, from the creamy base to the velvety finish—so don’t skip or skimp! Here’s what you’ll need and why it matters:

Coconut milk: The heart of this dessert, coconut milk infuses the pudding with its signature creamy richness and tropical aroma.
Evaporated milk: Adds an extra layer of creaminess, making the texture smooth and luxurious without being too heavy.
Sweetened condensed milk: Sweetens the pudding and gives it a glossy, luscious finish—plus, it helps bind everything together.
Cornstarch: Acts as the thickening agent, ensuring your Maja Blanca sets perfectly and slices smoothly.
Water: Helps dissolve the cornstarch for a lump-free, silky pudding.
Whole kernel corn (optional): Adds a delightful pop of texture and a gentle sweetness that pairs beautifully with the creamy base.
Sugar (adjust to taste): Balances the flavors and allows you to customize how sweet you want your dessert.
Grated cheese or toasted coconut for topping (optional): The final flourish that gives every bite a special touch—choose cheese for a salty contrast or coconut for extra nuttiness.

How to Make Creamy Maja Blanca

Step 1: Combine the Milks and Sugar

Start by pouring the coconut milk, evaporated milk, sweetened condensed milk, and sugar into a large saucepan. Give everything a good stir to blend all those creamy elements together. This trio is what creates the signature flavor and silky base for your Creamy Maja Blanca, so make sure it’s well combined before you move on.

Step 2: Dissolve the Cornstarch

In a separate small bowl, whisk the cornstarch with water until the mixture is completely smooth. This step is crucial—undissolved cornstarch can create lumps in your pudding, so keep whisking until you no longer see any powdery bits. This is your secret to that perfectly set, creamy texture.

Step 3: Thicken the Pudding

With your milk mixture gently simmering over medium heat, slowly pour in the cornstarch slurry while stirring constantly. This is where the magic happens! Keep the mixture moving with a spatula or whisk to prevent any lumps. After about 10 to 12 minutes, you’ll notice the pudding thickening into a gorgeous, glossy consistency that holds its shape.

Step 4: Add Corn (Optional)

If you love a little extra sweetness and bite, now’s the time to stir in the whole kernel corn. It’s totally optional, but it adds wonderful bursts of texture and a nostalgic hint of sweetness to your Creamy Maja Blanca.

Step 5: Set and Chill

Once your pudding has thickened to your liking, pour it into a lightly greased 8×8-inch pan. Smooth the top with a spatula for a neat finish. Let it cool at room temperature, then transfer to the fridge and chill for at least 2 hours, or until it’s fully set and ready to slice.

Step 6: Top and Serve

Right before serving, sprinkle the top with grated cheese or toasted coconut—whichever you prefer. Slice into generous squares and serve chilled. Each bite is creamy, dreamy, and oh-so-satisfying!

How to Serve Creamy Maja Blanca

Garnishes

Traditionalists love topping Creamy Maja Blanca with a light scattering of grated cheese for a salty-sweet finish, but toasted coconut is equally delightful. You can even mix both for a combination of creaminess and crunch. For extra flair, try adding a sprinkle of roasted peanuts or a drizzle of coconut syrup—whatever suits your mood or the occasion.

Side Dishes

Creamy Maja Blanca is happiest on a dessert table alongside other Filipino favorites. Pair it with fresh tropical fruits like mango or pineapple for a bright, juicy contrast. Or serve it after a savory meal of pancit or adobo for a sweet finish that balances out the flavors beautifully.

Creative Ways to Present

Don’t be afraid to get playful with your presentation! Try cutting your Creamy Maja Blanca into fun shapes using cookie cutters, or layer individual servings in parfait glasses with fruit and extra coconut. Mini cupcake liners make for charming, bite-sized versions that are perfect for parties and potlucks.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator. Creamy Maja Blanca keeps well for up to 3 days, maintaining its lovely texture and flavor. Just be sure to keep it covered to prevent it from absorbing any fridge odors.

Freezing

While Creamy Maja Blanca is best enjoyed fresh, you can freeze it if needed. Wrap the pan tightly with plastic wrap and then foil, or store individual slices in freezer-safe containers. Thaw overnight in the fridge before serving, though keep in mind the texture may become slightly softer after freezing.

Reheating

This dessert is meant to be served chilled, so there’s no need to reheat. If you’ve frozen it, simply let it thaw completely in the fridge before slicing and serving to bring back its creamy consistency.

FAQs

Can I make Creamy Maja Blanca without corn?

Absolutely! The corn is optional and just adds a bit of sweetness and texture. If you prefer a smooth pudding, feel free to leave it out—your Creamy Maja Blanca will still be rich and delicious.

Why is my Maja Blanca not setting properly?

This usually means the cornstarch ratio was off or it wasn’t cooked long enough to thicken. Make sure to use the full amount of cornstarch and cook the mixture until it reaches a pudding-like consistency for perfect results.

Can I use low-fat or plant-based milks?

You can experiment with low-fat or plant-based milks for the evaporated or condensed milk, but keep in mind that the texture and flavor of your Creamy Maja Blanca may change. Coconut milk is essential for the authentic taste, so try not to skip it!

Is Creamy Maja Blanca gluten-free?

Yes! All the ingredients in this recipe are naturally gluten-free, making it a safe and scrumptious choice for anyone avoiding gluten.

What can I substitute for cheese on top?

If you’re not a fan of cheese, toasted coconut, chopped nuts, or even a sprinkle of cinnamon make wonderful alternatives. Each brings its own twist to the classic Creamy Maja Blanca experience.

Final Thoughts

Creamy Maja Blanca is pure comfort in dessert form—simple to make, irresistible to eat, and perfect for sharing. If you’ve never tried this Filipino classic, now’s your chance to treat yourself and your loved ones to something truly special. Go on, whip up a batch and savor every creamy, coconutty bite!

Creamy Maja Blanca Recipe

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4.7 from 6 reviews

Author: admin
Total Time: 25 minutes (plus at least 2 hours chilling time)
Yield: 9 servings 1x
Diet: Vegetarian

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Description

Creamy Maja Blanca is a traditional Filipino dessert that features a smooth and luscious coconut pudding made with coconut milk, evaporated milk, and sweetened condensed milk. This no-bake, stovetop pudding is thickened with cornstarch and optionally enriched with whole kernel corn for extra texture. Topped with either grated cheese or toasted coconut, this dessert is easy to prepare, delightfully creamy, and perfect served chilled.

Ingredients

Scale

Main Ingredients

1 can (14 oz) coconut milk
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
3/4 cup cornstarch
1/2 cup water
1/2 cup whole kernel corn (optional)
1/4 cup sugar (adjust to taste)

Toppings (Optional)

1/4 cup grated cheese or toasted coconut for topping

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Instructions

Combine the Milks and Sugar: In a large saucepan over medium heat, mix the coconut milk, evaporated milk, sweetened condensed milk, and sugar. Stir thoroughly and bring the mixture to a gentle simmer.
Dissolve Cornstarch: In a small bowl, dissolve the cornstarch in water until smooth with no lumps.
Add Cornstarch Mixture: Slowly pour the cornstarch mixture into the simmering milk mixture while stirring constantly to prevent lumps from forming.
Cook Until Thickened: Continue stirring the mixture for about 10 to 12 minutes until it thickens to a pudding-like consistency.
Add Corn (Optional): Stir in the whole kernel corn if using, mixing evenly to distribute the kernels.
Pour and Set: Transfer the thickened mixture into a lightly greased 8×8-inch pan or dish, smoothing the surface with a spatula.
Cool and Chill: Allow the pudding to cool to room temperature. Then refrigerate for at least 2 hours or until it is completely set.
Add Toppings and Serve: Before serving, garnish with grated cheese or toasted coconut if desired. Slice into squares and serve chilled.

Notes

For a firmer texture, increase the cornstarch slightly.
Adjust sugar to your preferred sweetness level.
Maja Blanca can be prepared a day ahead and stored in the refrigerator for up to 3 days.
Using the optional corn adds a slight sweetness and texture but can be omitted if preferred.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop, No-Bake
Cuisine: Filipino