Maja Blanca Filipino Dessert Recipe
A simple Filipino recipe to indulge in a whole new category of desserts.
Equipment
- large sauce or frying pan
Ingredients
- 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
Instructions
- 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.