Maja Blanca

Want a dessert that’s rich and indulgent yet quick and easy to make? Here it is-maja blanca! This creamy coconut pudding pulls together with less than 5 ingredients and in less than 10 minutes of cook time. This recipe is a very basic maja blanca made simply with coconut milk, cornstarch and desiccated coconut milk but if you want an extra special version with added corn kernels, evaporated milk and condensed milk.

Maja Blanca Recipe


  • 2 cans (14 oz each) coconut milk
  • ½ cup sugar
  • ¼ cup cold water
  • ½ cup cornstarch
  • ¼ cup desiccated coconut flakes, toasted


  1. In a sauce pan, combine coconut milk and sugar. Over medium high heat, bring to a gentle boil, stirring occasionally until sugar is dissolved.
  2. In a small bowl, mix cornstarch and cold water until completely smooth. Slowly add into boiling coconut milk and continue to cook, stirring regularly and vigorously, for about 3 to 5 minutes or until mixture thickens.
  3. Pour thickened mixture into a lightly greased baking dish and refrigerate, covered, for about 1 to 2 hours or until completely set.
  4. To serve, sprinkle toasted coconut flakes on top and cut into squares.

For the Toasted Coconut Flakes:

  1. In an ungreased skillet over medium high heat, spread coconut flakes on surface of pan and cook, stirring frequently, for about 2 to 4 minutes or until golden brown.

*If the addition of corn is desired, add ½ cup canned sweet corn kernels together with coconut milk and sugar when boiling.