Maja Blanca Espesyal is a Filipino-style coconut pudding made extra delicious with evaporated and condensed milk. Sweet, creamy, and topped with latik, it's delicious as a snack or dessert.
One of the first recipes I posted here on Kawaling Pinoy is a simple version of maja blanca made of coconut milk, cornstarch, sugar, and toasted coconut. Although it's creamy and delicious and has satisfied my sweet cravings on many a night, I have to say it pales next to this special maja version which has an added creaminess from condensed and evaporated milk.
If you're looking for the ultimate dessert, this Filipino-style coconut milk dessert is your answer. With soft bites of luscious pudding generously studded with sweet corn kernels and topped with golden latik, you'll have guests lining up for more!
The recipe is simple and yields a huge 13 x 9 rectangular pan that is perfect for serving a large crowd. Or to enjoy all by yourself.
Difference from tibok-tibok
Although both are pudding desserts and are usually topped with latik, different ingredients give them distinct flavors and textures.ย While maja blanca is made of coconut milk and cornstarch, the Kapampangan tibok-tibok is made of carabao milk and rice flour.
Cooking tips
- Do not allow the milk mixture to come to a rapid boil lest it curdles or separates.
- To boost flavor, replace the water used to dissolve the cornstarch with the packing liquid in the canned corn kernels.
- When preparing the cornstarch slurry, add the cornstarch slowly into the water to make it easier to stir and dissolve.
- Remove the latik from the heat a shade lighter as it would continue to cook and brown in the residual heat.
- Allow to cool completely before covering with film as the escaping steam might create water puddles on top of the pudding.
How to serve and store
- This maja blanca espesyal is delicious as an after-meal dessert or midday snack. Enjoy a slice with latik or toasted coconut topping!
- Store leftovers in the refrigerator for up to 3 days.
More maja desserts
Ingredients
- 1 can (13.5 ounces) coconut cream
- 2 cans (13.5 ounces each) coconut milk
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) condensed milk
- ยพ cup sugar
- 1 can (15 ounces) sweet kernel corn, drained
- 1 cup cornstarch
- ยฝ cup water
Instructions
- In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken.
- Lower heat and simmer. As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning. Continue to cook and stir until curds turn golden brown.
- In a fine-mesh sieve, drain latik from the oil.
- Brush bottom and sides of a 13 x 9 baking dish with coconut oil. Set aside.
- In a large pot, combine coconut milk, evaporated milk, condensed milk, and sugar.
- Over medium heat, bring to a gentle boil, stirring occasionally until sugar is dissolved.
- Add corn and continue to cook for about 2 to 3 minutes
- In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved. Gently add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a thick paste.
- Transfer mixture into the prepared dish, smoothing top with a lightly oiled spatula or knife. Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.
- Brush top with coconut oil and sprinkle latik on top. Cut into serving squares.
Notes
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Jec says
Hi, Lalaine. Itโs me again!
I made this two weeks ago but the maja blanca didnโt set. It was more of a pudding, I couldnโt cut on it so I had to eat it that way. I followed your recipe step-by-step. What do you think I did wrong? Should I put more corn starch?
Please answer cause I plan on doing it again soon. Also, the next time I make it I wonโt be putting latik so I wonโt have coconut oil to brush on the pan. Can I use baking spray? Hope to hear from you soon. Thanks!
Lalaine says
I am sorry you're having trouble with the recipe. I am not sure why it didn't thicken. It's supposed to turn into a very thick paste almost as soon as you whisk in the cornstarch slurry. In fact, you'll have a hard time stirring and whisking because it gets so thick. May I ask, please if you used a measuring cup? This recipe is really dependent on exact measurements due to the cornstarch.
Yes, you can grease the pan with non-stick spray or even melted butter. I just like to use coconut oil for the aroma.
Let me know if there's anything I can do help.
Maria says
Try cooking it longer until you can barely stir about 6 minutes after you ad the cornstarch slurry.
Cynthia says
How far ahead can I make this? Will this hold up if I make it 2days ahead of time? Thanks!
Lalaine says
Hi Cynthia,
Yes, it will keep well in the fridge for about 2 to 3 days. ๐
Ellen B. Gica says
I've already tried your maja recipe and it was so great that people who taste it, appreciated so much and it's very overwhelming. Thank you .
Lalaine Manalo says
Yay! I am glad everyone liked it ๐
Sam says
Maja Blanca is family's all time favorite. An occasion would not be complete without this when my children were still young. It's not costly and just easy to prepare. Mine was just simple but seeing latik added on top makes me think of making one again. Thank's, Lalaine! I'm not a kitchen person, but this inspires me a lot.
Lalaine Manalo says
I am glad you find the recipe useful ๐
enia says
can you use honey to substitute the sugar? I thought the amount of sugar mixed with condensed milk was too sweet. At least honey is natural and less guilt after eating the whole pan in one sitting ๐
thanks.
Lalaine Manalo says
I've never used honey in place of sugar in this recipe it but it's worth trying ๐ Yes, I don't make this often as I can't stop myself from eating the whole pan by myself ๐
Jerem says
Hi my name is Jerem, and I would like to ask for your permission to use your recipe for a school project. It will be an Ibook about Maja Blanca and will be published online. I will give you proper credit po
Thank you!
Rhai says
Tried the Recipe , needs more contstarch I think (maybe a half cup more) . Mine came out not holding well in form , it isn't solid enough to be sliced well and picked by hand . Great taste though . Thanks
Lalaine says
Hello Rhai,
Thank you for the feedback. I find the amount specified enough for a very thick, solid consistency but please, feel free to modify to better suit your preferences. Sometimes we get different results from different brands of cornstarch.
danica says
hi lalaine, can i use fresh milk instead of evaporated milk. thank you.
Lalaine says
Hi Danica,
Yes, you can swap fresh milk for evaporated mil but there might be some change in taste as evap is richer and creamier than fresh milk.
Kaiz says
The maja was perfect.. just made some adjustment because of a vegan friend and change the white sugar with brown.. although i cant say the same with the latik. Its no where near to what it should look like. But great stuff thanks.
Lalaine says
The latik didn't come right?
Retchel says
Te pano gumawa ng maja without milk evap..mhirap kc ako mkahnp ng evap s place ko ano pb pede pmalit s evap?
Lalaine says
Pwde fresh milk or homogenized, hindi nga lang as rich ang taste ๐
Marie says
I wanted to veganize this too (no dairy), what did you use for condensed milk replacement?
Lalaine Manalo says
You can omit it and just adjust the amount of sugar to your desired sweetness ๐
marichu says
coconut flakes is great too..toast it in a pan in a low fire
Lalaine Manalo says
Thanks for the tip!
Evelyn says
Thank's lalaine i will try ur recipe for the birthday of my son nextwek!
Lalaine says
Enjoy! Wishing your son the best of birthdays ๐
jam says
Im using canned coconut milk.. how many cups po ang pwede instead of ounce.
Lalaine says
Hello Jam
8 ounces will equal 1 cup.
Miles says
Hi lalaine! I like your blog, we made our 1st maja blanca, my husband and i using your recipe. We're waiting for it to cool so we can refrigerate it. And instead of using latik, we used crushed peanuts as toppings, hope it turns out well ๐ im excited! Thanks! Have a nice day!
Lalaine says
I've never tried ground peanuts for this, I'd love to hear how it turned out ๐
Grace says
In Mindanao we always use crushed peanuts
Lalaine says
THanks for the tip, Grace.
Jewel says
I tried your recipe , it was good but I suggest to use 1 cup of water.
Ekok says
Thank you so much for this recipe. I have tried it and it was really really yummy for my tummy hehehe. I look forward on trying your other recipes and that I am so glad I have stumbled upon this site. Much appreciation and thanks.
Lalaine says
Haha yummy for my tummy, I should use that as tagline for my blog ๐
I am glad you enjoyed the maja blanca. It is my favorite!
JC says
Hi,
Hope youre doing well.
Just want to tell you that your recipe is superb!?
However, mine didnt settle well. The top portion went firm but from mid to bottom was gooey.
All the measurements are followed. What went wrong? Was it in the cooking time?
Lalaine says
Hello JC
Thank you for your feedback, I really appreciate it.
I am sorry to hear that the maja blanca didn't turn out as it should. I am not really sure why it turned soggy in the middle, especially since the measurements were followed. After you add the cornstarch mixture, it should thicken really fast and will completely set when cooled.
Dawn says
Hi ms lalaine,
I made my maja blanca but accidentally put in less cornstarch.. ive placed it in the ref but still it did not set.. how can i troubleshoot this? Can i add cornstarch to the mixture? Thanx!
Kish says
Hi, Ano po pwedeng substitute for cornstarch?
Unfortunately, walang nagsesell ng cornstarch here sa NZ.
Kay says
This is the first time I made this. I was missing my grandma's maja blanca and decided to try making it myself. It turned out fantastic! Thank you so much for this recipe. It brought back many fond memories from my childhood. I actually let it set overnight at room temperature and it firmed up nicely. I also used cream corn style and added some fresh corn (cause I love it with lots of corn); it tasted phenomenal!
Lalaine says
Thank you so much, Kay, for your feedback. You made my day ๐
Minda says
First recipe from your blog I've tried and it was perfect! Followed everything as written except I used fresh sweet corn: 2 medium, milk scraped from the cobs after shucking for extra corn flavor. Just the right consistency and sweetness. No problem with it solidifying even after cooling in room temp. Refrigerating it turns the coconut oil solid and that's not very good eats.
My only problem was the color - it was cream-colored, not white (Blanca), like yours.
Thanks for sharing. Definitely will try more of your recipes!
Lalaine says
Hello Minda
I am glad you enjoyed the maja blanca, I really appreciate your taking the time to leave a feedback. Yes, fresh ingredients are always best ๐
The coconut oil is usually brushed on the maja after it has set and cooled in the refrigerator.
My maja blanca is actually more cream colored than white. I am assuming yours maybe a little bit "darker" because of the fresh corn?
Thanks again for visiting ๐