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Maja Blanca Filipino Dessert Recipe

A simple Filipino recipe to indulge in a whole new category of desserts.
Prep Time 5 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine Filipino
Servings 10 people


  • large sauce or frying pan


  • 1 Can coconut oil full fat
  • 2 1/4 Cups whole milk
  • 1 Cup sweetened condensed milk
  • 1/2 Cup whole corn drained
  • 3/4 Cup corn starch
  • 1/2 Cup dried (desiccated) coconut flakes


  • First, prepare the pan you will use by lightly greasing with non-stick spray or butter. We used two smaller pans, but a larger pan will work too. You are not baking your Maja Blanca in the oven, so really any vessel where it can chill and set will work.
  • In a small bowl you will mix ¾ cup of your milk with ¾ cup cornstarch. Mix with a fork until everything is incorporated. This is your cornstarch slurry; set aside.
  • In a large saucepan over high heat, mix coconut milk, the remaining 1½ cups of your normal milk, and sweetened condensed milk. Stir occasionally until a low boil has started.
  • Next, add your corn kernels to the pot, along with the cornstarch slurry, while continuously mixing. Your mixture will start to thicken very quickly. Simmer on low heat for a few minutes, while stirring, until desired thickness has evolved.
  • Immediately transfer your mixture to prepared pans. Spread out evenly with a spatula or spoon, making sure any air bubbles are popped. Let it chill on the countertop while you make your topping.
  • Next you will make your topping by heating the desiccated coconut in a pan over medium-low heat. Stir often to avoid burning your coconut. Once it is a nice brown color, remove coconut from the heat.
  • Sprinkle the browned coconut evenly over your dish.
Keyword maja blanca recipe