Maja Blanca (Filipino Coconut Corn Pudding)
Recipe: #23371
April 05, 2016
Categories: Side Dishes, Coconut, Corn, Pacific Rim, Brunch, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, more
"I had this at a Filipino party, my daughter-in-law (who is Filipino) made it.. it is so good! This can be doubled and baked in a larger pan. There's a fair bit of standing near your stove time for this!"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (267.1 g)
- Calories 514
- Total Fat - 43.2 g
- Saturated Fat - 36.9 g
- Cholesterol - 15.7 mg
- Sodium - 135 mg
- Total Carbohydrate - 31.2 g
- Dietary Fiber - 4.7 g
- Sugars - 7.5 g
- Protein - 6.5 g
- Calcium - 106.6 mg
- Iron - 2.9 mg
- Vitamin C - 6.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a heavy-bottomed pot bring the coconut milk to a light boil, then simmer on medium heat for about 10 minutes while stirring occasionally. Add condensed milk and cream-style corn. Mix them well together and bring to a boil again. Simmer for 10 minutes.
Step 2
While simmering the coconut mixture, combine the half and half (or whole milk) and cornstarch then whisk until the cornstarch is fully dissolved.
Step 3
Add the cream/cornstarch mixture to the pot whisking continuously. Allow to cook while stirring constantly for 10 more minutes or until mixture has thickened.
Step 4
Pour the mixture into a buttered 8 x 8-inch pan, then flatten the top using a large spoon or spatula. Sprinkle top with the toasted grated coconut.
Step 5
Allow maja blanca to cool to room temperature before serving (about 2-3 hours). Best consumed immediately after it has cooled down but if there are leftovers, you may store it inside a flat container with cover and put inside the refrigerator.
HOW TO TOAST THE COCONUT
Step 6
Heat a pan and put grated coconut. Stir until coconut turns light brown. Continue stirring on low heat for about 10 minutes more. Distribute evenly on top of cooled maja blanca.
Tips
No special items needed.
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