Mom's Best Recipes
Recipe

Maja Blanca

A creamy Filipino coconut pudding with sweet corn and a golden toasted coconut topping that chills into neat, sliceable squares.

Author By Matt Campbell
4.8
A pan of creamy maja blanca cut into neat squares, topped with golden toasted coconut latik on a simple wooden table with soft natural window light
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Maja blanca is one of those desserts that feels like a hug, but also cleans up nicely for a potluck table. It is creamy, coconut-forward, and studded with sweet corn for little pops of texture. Then you hit the topping: latik, those toasty golden coconut curds that add crunch and a nutty, caramel-y vibe without being fussy.

My favorite part is how low-drama it is. No oven. No fancy equipment. Just whisk, simmer, pour, chill, and suddenly you have a dessert that slices like a dream. The only real trick is a quick cornstarch slurry, which keeps everything silky and lump-free.

Coconut milk, cornstarch, canned corn, sugar, and a can of evaporated milk arranged on a bright kitchen counter with measuring cups

Why It Works

  • Silky but sliceable: The cornstarch thickens the coconut mixture into a pudding that sets firmly in the fridge, so you can cut clean squares without it turning into a rubbery brick.
  • Big flavor from simple pantry staples: Coconut milk brings richness, evaporated milk rounds it out, and vanilla plus a pinch of salt make it taste like more than the sum of its parts.
  • Texture that keeps it interesting: Sweet corn gives gentle chew, while latik adds the crisp, toasty contrast that makes you go back for “one more piece.”
  • Make-ahead friendly: It actually gets better after chilling, which is my favorite kind of dessert energy.

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Storage Tips

Refrigerator: Store maja blanca tightly covered in the pan or in an airtight container for up to 5 days. For the cleanest slices, keep it chilled until serving time.

Keep latik crunchy: If possible, store latik separately and sprinkle on right before serving. If it is already on top, it will still taste great, but it softens a bit as it sits.

Freezing: You can freeze it, but the texture may weep slightly when thawed. If you do freeze, wrap tightly, freeze up to 1 month, and thaw overnight in the fridge. Add fresh latik after thawing.

Common Questions

What is maja blanca?

Maja blanca is a Filipino dessert often described as a coconut milk pudding or coconut gelatin-free “custard.” It is thickened with cornstarch, commonly mixed with corn, then chilled until set and topped with latik or toasted coconut.

What is latik and do I have to make it?

Latik (in this context) is made by simmering coconut cream until the oil separates and the solids turn golden and toasty. It is deeply flavorful and crunchy, and it is worth it. Quick note: in some regions, “latik” can also refer to a coconut caramel syrup. Here we are making the toasted coconut curds style.

If you want a shortcut, use toasted unsweetened shredded coconut or toasted coconut chips with a tiny pinch of salt.

Why is my maja blanca not setting?

Usually it is one of three things: not enough cornstarch, not simmered long enough after thickening, or it was not chilled long enough. Make sure you simmer for 2 full minutes once it is glossy and thick, then chill at least 4 hours.

Can I use fresh corn instead of canned?

Yes. Use about 1 cup cooked kernels. If it is very juicy, pat it lightly so you are not watering down the mixture.

Can I make this dairy-free?

Yes. Skip the evaporated milk and replace it with more coconut milk, or use an unsweetened oat or soy creamer. Keep the salt and vanilla since they help the flavor pop.

How do I adjust the sweetness?

If you prefer it less sweet, reduce the sugar to 1/2 cup. The final sweetness depends a lot on your canned corn (some brands are sweeter than others), so taste the mixture once it is hot and adjust before adding the slurry.

What if I use a different pan size?

9x9-inch: slightly thinner squares, and it may set a bit faster. Start checking at about 3 hours, but overnight still slices the cleanest.

9x13-inch: double the recipe for a similar thickness. If you keep a single batch in a 9x13, it will be thin and can set faster, but it will not have that classic thick, creamy bite.

How do I get super clean slices?

Chill overnight if you can. Then use a lightly oiled knife, wipe between cuts, and cut with confident, straight-down motions.

How do I avoid lumps?

Make a quick slurry. Whisk the cornstarch with a little cold liquid first (coconut milk, evaporated milk, or water) until smooth, then whisk that into the warm pot. It takes an extra minute and saves you from surprise starch nuggets.

I love desserts that feel a little magical for how little work they ask of you. Maja blanca is exactly that. It is the kind of thing you can make while the kitchen is already busy, slide into the fridge, and then pull out later like you planned your life. The first time I made it, I kept “taste testing” the pot and had to remind myself it needed to make it to the pan. That coconut-corn combo is sneaky good, and the latik is the crunchy little finishing move that makes the whole thing feel special.