Maja Blanca recipe with evaporated milk

One of the first recipes I posted here at Kawaling Pinoy is a simple version of maja blanca made with coconut milk, cornstarch, sugar and toasted coconut. Although it’s creamy and delicious and has satisfied my sweet cravings on many a night, I am the first to say it pales next to this maja blanca espesyal. Guys, you gotta have this on your Noche Buena menu. It’s uber super duper nom nom, you’ll have guests raving for more. The recipe makes a huge 13 x 9 rectangular pan and I am already halfway to finishing it. All by myself. In half a day. Imagine soft bites of luscious coconut pudding generously studded with sweet corn kernels. And if that’s not enough, an abundant sprinkling of golden latik for additional layer of texture and flavor. As I’ve said, uber super duper nom nom.

Wait! Here’s a couple more delicious desserts to check out!

Maja Blanca Espesyal

Ingredients

• 2 (14 ounces each) coconut milk
• 1 (12 ounces) evaporated milk
• 1 (14 ounces) condensed milk
• ¾ cup sugar
• 1 (15 ounces) sweet kernel corn, drained
• 1 cup cornstarch
• ½ cup water

For the Latik

Instructions

1. Brush bottom and sides of a large baking dish with coconut oil (from cooking the latik).
2. In a large pot, combine coconut milk, evaporated milk, condensed milk and sugar. Stir well until blended and sugar is dissolved. Over medium heat, bring to a boil, stirring occasionally. Add corn and continue to cook for about 2 to 3 minutes.
3. 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 paste (mixture will thicken fast). Transfer mixture into 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.
4. Brush top with coconut oil and sprinkle latik on top. Cut into serving squares.

1. 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 oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of 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.