Creamy Maja Blanca

On Thursday we have celebrated International day, one of my favorite events in our school we get to learn more about different cultures, tradition, food and costumes. I made creamy Maja Blanca to share with our amazing community and surprisingly it is the most liked dessert in our booth.

Maja Blanca or sometimes called coconut pudding is a light creamy dessert that is usually served on special occasions made from different kinds of milk. This dessert is very easy to make!

Here’s what you need;

• 4 cups coconut milk
• 1 ¼ cups fresh milk
• 395 grams or 1 can of  14 ounces condensed milk
• 250ml thick or heavy cream
• 90 grams or ¾ cup cornstarch
• 150 grams or ¾ cup sugar
• 340 grams whole kernel sweet corn or cream style sweet corn

Here’s how to make it;

First, combine fresh milk and heavy cream mix them well then add the cornstarch, stir until it is completely dissolved. Let’s set aside as this mixture will be added later.

Pour the coconut milk in a saucepan bring it to boil but avoid to come on a rapid boil. Add sugar once it starts to boil then condensed milk and corn. Stir until well blended. You can either use whole kernel sweet corn or cream style corn.

Now it’s time to add the cornstarch, cream and milk mixture. Make sure to constantly stir it until it gets thick and becomes smooth. Why do you need to constantly stir it? Simply the mixture will get burned if we don’t keep stirring it. Maja Blanca should be thick, creamy and smooth

Transfer the entire mixture to a mold and spread it evenly. If it’s too sticky to spread, dip your spoon in a coconut oil from the latik you made. Top with latik. Let it cool then chill for at least one hour or until firm.

Latik it is a residue of coconut milk when simmered under low to medium fire. Once you boil it for some time it will give you coconut oil and some brown flakes which is the latik.

Try this Creamy Maja Blanca recipe and let me know what you think.