Maja Blanca (Filipino Coconut Corn Pudding)

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.