Authentic Maja Blanca Recipe: Filipino Coconut Pudding

Ingredients

• 0.5 cup water
• 0.5 cup cornstarch
• 1 cup coconut milk
• 0.75 cup water
• 0.5 cup white sugar
• 0.25 cup fresh sweet corn kernels
• 0.25 cup sweetened flaked coconut

Instructions

1. Prepare your baking dish by buttering an 8-inch pan and setting it aside. In a separate bowl, combine 1/2 cup of water with cornstarch until well mixed, then set aside.
2. In a saucepan over low heat, combine the coconut milk, 3/4 cup of water, and sugar. Stir until the sugar is fully dissolved. Bring the mixture to a boil, then add the corn kernels. Gradually incorporate the cornstarch mixture while stirring continuously to prevent lumps. Once thickened, return to a boil and simmer for about 2 minutes, stirring constantly. Pour the Maja Blanca into your prepared dish and let it cool until it sets, approximately 2 hours.
3. Toast the coconut flakes in a dry skillet over medium heat, stirring frequently until golden brown. Be careful not to burn them. Transfer the toasted coconut flakes to a bowl to cool, then sprinkle generously over the pudding before serving.

Nutrition

• Calories: 119 kcal
• Fat Content: 5 g
• Fiber Content: 1 g
• Sugar Content: 11 g
• Sodium Content: 10 mg
• Protein Content: 1 g
• Carbohydrate Content: 18 g
• Saturated Fat Content: 5 g
• Unsaturated Fat Content: 0 g