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
Amie Soriano says
Thanks for sharing this especial recipe.good preparations for birthdays regardless of age.
Bel omandam says
Thank you for your shared yummy maja recipe
Moni Oliveros says
I loved it and my friends did too but they agree with me that the sweetness can be reduced.
Angeline Alvarado says
Skip the sugar and itโs perfect!
Corina P. says
Hi Ms. Lalaine! May I ask once I add the cornstarch mixture and it already thickens, do I need to continue until it boils? or it's done already when it thickens into paste, and no need to reach boiling point? Thank you very much!
Deo caparros says
I have tried your recipe and my friends and family love the taste of it ... really delicious . Their complaint is : it is soft compared to the Maja Blanca they bought from the store or from their friends . Please help me to make it a bit harder .
I might have made a mistake in cooking . Thank you
John says
Followed the steps but mine didn't set. Refrigerated for more than an hour but consistency is more of a custard than a jello. Help!?
Lalaine Manalo says
This recipe has been tested many times and has great reviews from other readers who have tried it. May I ask if you use correct measurements? It won't set if you used too much liquid or less cornstarch stated in the recipe.
Kate says
Pede po ba isama ang pangalawang piga Ng niyog sa Maja ? Para dirin po sayang๐
Sandre says
Can i use corn flour instead na cornstarch?
Allyssa says
I made maja blanca with this recipe at least 5 times during the pandemic. I never make Filipino desserts, because the ingredients can be hard to find. I had to do it without latik, but it still came out good. This recipe was easy to follow. My friends and family love the results too ๐ Thank you so much for sharing this!
Belle says
Made this yesterday and it tastes really good though it was way too soft. I'm not sure what went wrong
Sienna Villa says
2nd time to make maja blanca and this time di sya nag set huhu, ano po kaya pede ko gawin, i made 4 tubs?
Cess Manuel says
Hello po, I tried your recipe just this afternoon and itโs really good! Although I wasnt able to smoothen the top before it finally cools and sets, and instead of using yellow corn kernels, I used white corn which is the only available item in my ref, the taste is really amazing! Itโs my first time to make this and thanks to your recipe, itโs very easy to follow and finally I can have maja blanca anytime during lockdown. Salamat po and Iโm looking forward to try your other recipes. God bless and stay safe!
Gemma U. Ponce says
Thank you po. Try ko po itong lutuin.
Maria Cristina says
Can I use sweet creamed corn instead? I donโt feel like going to the store just for that one item as I have everything else๐ญ๐ญ๐ญ
Kaizz says
I've tried this recipe with a few adjustment since we're in a pandemic and I had to use whatever I have in the pantry and it still turned out to be the best maja that i ever had. I just used a quarter of a can of evaporated milk (left over from champorado) and filled it up with half and half. Still turned out great! Thanks for this recipe.
Lalaine Manalo says
I am glad it worked well for you. Stay safe!
Lilian says
Pwede po ba gamiton corn flour instead of cornstarch??
Kay says
Hi.
I just want to ask if I can use Equal instead of the regular granulated sugar. If yes, how much Equal stick ( 1 stick = 2 teaspoons of sugar) do I need in equivalent of the 3/4cups you used for this recipe? Many thanks!
Lalaine Manalo says
Equal has a more concentrated sweetness than regular sugar so please adjust the amount according to your taste.