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This recipe blends two family food traditions. In my Filipino upbringing, maja blanca was a staple at gatherings and holidays. In Doug’s Hawaiian family, haupia plays a similar role as a simple coconut dessert served after a plate lunch. Haupia is essentially maja blanca without the corn.
The first time I tasted haupia was at Helena’s Hawaiian Food when I arrived in Oahu to meet Doug’s family. Finding that both cultures enjoy a coconut pudding felt like a warm connection between us.
Why You’ll Love This Recipe
I’ve made this maja blanca for family events many times and people always comment on its silky, refreshing texture. The recipe is lightly sweetened, but you can increase the sugar a tablespoon at a time if you prefer a sweeter dessert—taste as you go to avoid over-sweetening.
What is Maja Blanca?
Maja blanca is a coconut-based pudding that sets into a jelly-like slab and is served in squares. Traditional maja blanca can be firmer, but this version is silkier and more refreshing. While “maja blanca” technically refers to versions without corn (maja mais indicates corn), the name maja blanca is often used for both.
Ingredients You’ll Need
The ingredient list is simple: full-fat coconut milk, granulated sugar, kosher salt, cornstarch, and sweet corn kernels. You can use canned corn, but fresh corn shaved from the cob gives an exceptionally sweet result. A common topping is latik (toasted coconut curds); you can make latik separately to finish the dessert.
Coconut Milk vs Coconut Cream vs Coconut Beverage
Use canned full-fat coconut milk for this recipe. Coconut milk is a blend of coconut and water and is thinner than coconut cream, which is more concentrated and higher in fat. Carton coconut beverages (plant-based milks) are not the same as canned coconut milk and are usually too thin for traditional preparations like maja blanca. If you only have coconut cream, you can dilute it with water to approximate coconut milk.
How to Make Maja Blanca — Step by Step
Maja blanca is very easy to make: dissolve cornstarch in a little coconut milk, add the remaining ingredients, cook until thickened, then stir in the corn and chill until set.
First, combine a small amount of the coconut milk with the cornstarch until it’s dissolved. Add the sugar, salt, and the remaining coconut milk. Heat the mixture over medium heat, stirring constantly, until it thickens to a glossy, scoopable consistency—about 10–15 minutes. Stir in the corn kernels, then pour the mixture into an 10″x8″ baking dish and smooth the top. Chill in the refrigerator for 1–2 hours until firm, then slice and serve. Top with latik if desired.
Tips for Perfect Maja Blanca
Room-Temperature Coconut Milk
Mix cornstarch into coconut milk that is at room temperature. Cornstarch can clump if added to hot liquid.
Know Your Coconut Milk
Different brands vary in fat and sweetness. Some brands will make a richer pudding than others, so adjust expectations and sweetness accordingly.
Use Sweet Corn
Canned corn works well, but if you can use fresh, sweet corn shaved from the cob, the flavor will be noticeably better.
Tools
Helpful tools include a reliable food scale (for precise measurements) and a 10″x8″ baking dish for setting the pudding.
FAQs
What is the difference between maja blanca and maja mais?
Maja blanca traditionally has no corn, while maja mais includes corn kernels. In everyday speech, maja blanca is often used for both versions.
Why did my maja blanca not firm up?
If it’s too soft or gooey, the cornstarch may not have been cooked long enough or the ingredient ratios were off. Make sure you used full-fat coconut milk and cook until the mixture is thick and glossy.
Can I use coconut cream instead of coconut milk?
You can, but coconut cream is more concentrated. You may need to add water to reach the right consistency, or you may prefer the richer texture it produces.
How should I store maja blanca and how long will it last?
Store maja blanca in the refrigerator covered; it will keep for about 4 days. Serve cold.
Can I make maja blanca without corn?
Yes. The corn adds texture and sweetness, but maja blanca without corn is the traditional white pudding.
Recipe
Servings: about 24 small squares
Prep time: 10 minutes • Cook time: 15 minutes • Chill: 1–2 hours
Ingredients
- 800 mL (27 oz) full-fat coconut milk (about two 400 mL cans)
- 50 g (¼ cup) granulated sugar
- ¼ teaspoon kosher salt
- 40 g (about 5½ tablespoons) cornstarch (add 2 tbsp more for a firmer texture)
- 190 g (1¼ cup) sweet corn kernels (fresh or canned)
Equipment
- 10″ x 8″ baking dish
Method
- In a large pot, whisk the cornstarch into about ¼ can (a small portion) of the coconut milk until dissolved.
- Add the sugar, salt, and remaining coconut milk, stirring until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy and slightly gloopy, about 10–15 minutes. Watch carefully to avoid scorching.
- Remove from heat and stir in the corn kernels until evenly distributed.
- Pour into the prepared baking dish and smooth the surface with a spatula.
- Let cool to room temperature, then cover and refrigerate until firm, about 1–2 hours.
- Slice into squares, top with latik if desired, and serve chilled.
More Recipes You’ll Love
This maja blanca is part of a series on kakanin, Filipino rice- and coconut-based desserts. Other favorites include latik (coconut curds), puto (steamed rice cakes), cassava cake, kutsinta, palitaw, biko, sapin-sapin, pichi-pichi, suman, and peanut-stuffed masi—each offering a different texture and flavor from the Philippines’ rich dessert tradition.