Creamy Maja Blanca

Because the Philippines has an abundance of coconut, this ingredient has become quite a standard fixture in some of our dishes. Ginaatan, for example, is a collection of the menu with the like of ginataang langka, ginataang gulay, ginaatang monggo, at many more. For desserts it is also quite a common ingredient for bilo bilo, suman, cuchinta, palitaw, and more. Today I will share my recipe for maja blanca, a typical dessert I bring to social gatherings.

Alternative Ingredients 1:

• Two tin cans of coconut milk
• One pack sweet, creamy corn
• 1/2 tin granulated sugar (adjustable)
• 1/2 tin cornstarch
• cheese (optional)

Alternative Ingredients 2:

• Two big tin coconut milk and one small pack
• One pack or tin sweet, creamy corn
• One big tin evaporated milk
• 1/2 can of sugar (use the coconut milk can for perfect measurement)
• One can cornstarch
• 1/2 can of fresh milk or water
• Some cheese

Cooking Method:

1. In a pot, mix coconut milk, evaporated milk, sugar, corn starch, fresh milk or water, and sweet, creamy corn. Boil over slow heat, constantly stirring to prevent lumps, until mixture is precise for about 4-5 minutes.
2. Turn to medium heat, but don’t stop stirring add some small cubes cheese until it melts a little bit.
3. Turn off the fire and pour hot mixture into prepared dish and allow to set. Let it cool before slicing.
   

   Print Recipe

   Creamy Maja Blanca

   Because the Philippines has an abundance of coconut, this ingredient has become quite a standard fixture in some of our dishes.

   Prep Time4 minutes mins

   Cook Time30 minutes mins

   30 minutes mins

   Total Time34 minutes mins

   Course: Dessert

   Cuisine: Italian

   Servings: 4 people

   Calories: 220kcal

   Cost: $5

   Ingredients

   • 2 can coconut milk
   • 1 pack sweet, creamy corn
   • 1/2 tin granulated sugar
   • 1/2 tin cornstarch
   • 2 tbsp grated cheese optional

   Instructions

   • In a pot, mix coconut milk, evaporated milk, sugar, corn starch, fresh milk or water, and sweet, creamy corn. Boil over slow heat, constantly stirring to prevent lumps, until mixture is precise for about 4-5 minutes.
   • Turn to medium heat, but don't stop stirring add some small cubes cheese until it melts a little bit.
   • Turn off the fire and pour hot mixture into prepared dish and allow to set. Let it cool before slicing.