Creamy Maja Blanca Recipe With Coconut Milk: A Filipino Dessert You’ll Love

If you’re searching for a show-stopping dessert that’s easy, satisfying, and unique, this creamy Maja Blanca recipe with coconut milk is your answer. Maja Blanca is a velvety Filipino pudding made primarily with coconut milk, cornstarch, and a hint of sweetness, then topped with golden toasted coconut.

In the Philippines, Maja Blanca often takes center stage during special occasions—from fiestas and Christmas gatherings to everyday afternoon snacks. Its smooth, melt-in-your-mouth texture and delicate coconut flavor are irresistible. You could say it’s the Southeast Asian cousin to panna cotta or a cross between coconut pudding and flan.

Maja Blanca literally means “white delicacy” in Spanish, reflecting the Philippines’ rich colonial history. Traditionally, it was made simply with coconut milk and sugar. But today’s creamy versions include sweet corn kernels and evaporated milk, creating a dessert that’s impossibly lush and satisfying.

This coconut dessert is naturally gluten-free and can be made vegan if you swap the dairy for plant-based alternatives. Coconut milk offers healthy fats and a tropical aroma, while the corn adds fiber and vitamins. It’s a guilt-free treat made with just a handful of pantry staples you may already have!

Below, I’ll teach you how to make the creamiest Maja Blanca with coconut milk—foolproof for beginners yet sure to impress any guest. I’ll also include nutrition info, ingredient substitution tips, and all my best tricks for that coveted silky texture.

Why You’ll Love This Maja Blanca Recipe With Coconut Milk

• Ultra creamy texture thanks to coconut milk and cornstarch
• Naturally gluten-free and easy to make dairy-free or vegan
• Quick to prepare—done in under an hour, including chilling!
• Perfect for make-ahead desserts, parties, and holiday tables
• Minimal ingredients—most of them pantry staples

Looking for a crowd-pleaser that transports you to the tropics? This Maja Blanca is it!

What Is Maja Blanca? (Filipino Coconut Pudding Facts & History)

Maja Blanca is a beloved kakanin (Filipino rice cake or dessert) that blends Spanish and native Philippine culinary influences. Unlike many desserts, it uses cornstarch as a thickener instead of eggs or gelatin, resulting in that signature silky, pudding-like texture.

Variations include sweet corn (Maja Blanca Mais), evaporated or condensed milk, or even cheese on top! The base, however, is always creamy coconut milk. On special occasions like Christmas or family reunions, big trays of this pudding—topped generously with toasted coconut—are a nostalgic favorite across the Filipino archipelago.

Not only is this dessert timeless and budget-friendly, but it’s also easily adaptable for vegan, dairy-free, and gluten-free lifestyles. No wonder it’s trending on Pinterest among home bakers and foodies looking for new, internationally-inspired treats!

Health Benefits: Is Maja Blanca Good For You?

Maja Blanca is a sweet treat, but it also comes with some benefits:

• Coconut milk: A source of healthy fats (medium-chain triglycerides), which may boost satiety and energy.
• Corn kernels: Add vitamins, minerals, and fiber.
• Low in sodium and cholesterol: Compared to other creamy desserts like cheesecake or flan.
• Gluten-free: Safe for those with gluten sensitivities.
• Can be dairy-free/vegan: Simply use non-dairy milk options.

As with most desserts, enjoy it in moderation!

What Makes Maja Blanca Creamy?

The secret is a combination of full-fat coconut milk, evaporated milk, and a proper cornstarch slurry. Stirring constantly while cooking is key to achieving a luscious, silky finish—never grainy! Adding sweet corn gives little pops of texture, but the dominant sensation should always be smooth, creamy bliss.

Recipe

This yields a classic, creamy Maja Blanca with coconut milk—plus helpful swaps for dietary needs.

Ingredients

• 2 cups coconut milk (full-fat, unsweetened recommended)
• 1 cup evaporated milk (use almond or oat milk for vegan)
• 1 cup corn kernels (canned or fresh, drained)
• 3/4 cup white sugar (or coconut sugar, to taste)
• 1/2 cup cornstarch
• 1/2 cup water (for cornstarch slurry)
• 1/4 teaspoon salt
• 1/2 cup toasted shredded coconut (for topping)

Optional:

• 1/2 cup condensed milk for extra richness (reduce sugar if adding)
• 1/2 teaspoon vanilla extract

Ingredient Substitutions Table

Ingredient	Optional Swap	Benefits/Notes
Evaporated milk	Almond, oat, or soy milk	For dairy-free & vegan adaptation
White sugar	Coconut sugar, monk fruit sweetener	Lower GI, refine flavor, fits low-carb diets
Corn kernels	Creamed corn	More intense corn flavor and creaminess
Toasted coconut	Chopped roasted nuts	Great for crunch and nutty flavor (optional topping)

Step-by-Step Instructions

1. Prep your pan: Lightly grease an 8×8-inch baking dish or line with parchment paper for easy removal.
2. Mix the cornstarch slurry: In a small bowl, whisk together cornstarch and water until completely smooth. Set aside.
3. Combine liquids & sweetener: In a large saucepan, add coconut milk, evaporated milk, sugar, and salt. Stir to combine. Place over medium heat and bring to a gentle simmer, stirring occasionally.
4. Add corn: Stir in corn kernels (and condensed milk or vanilla, if using) and cook for 1–2 minutes.
5. Thicken the pudding: While whisking continuously, slowly pour the cornstarch slurry into the hot coconut mixture. Reduce heat to low and keep stirring steadily. The mixture will thicken within 2–4 minutes, becoming very smooth and glossy.
6. Check thickness: When you can drag a spoon through the mixture and it leaves a clear path, it’s ready (like soft polenta or pudding consistency).
7. Pour & smooth: Transfer mixture immediately into your prepared baking dish. Use a spatula to smooth the surface.
8. Chill to set: Let the pudding cool at room temperature for 10–15 minutes, then refrigerate for at least 2 hours (overnight preferred) until fully set.
9. Toasted coconut topping: In a dry skillet over low heat, toast shredded coconut until golden brown and fragrant, stirring constantly (about 2–4 minutes). Allow to cool.
10. Serve: Cut your Maja Blanca into slices or squares. Top generously with toasted coconut before serving. Enjoy chilled!

Quick Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes (plus chilling 2 hours)
• Yield: Serves 9–12 people
• Category: Dessert
• Diet: Gluten-free, easily adapted for vegan

Nutrition Table (Per Serving, Approximate/For 12 Servings)

Calories	Carbohydrates (g)	Fat (g)	Protein (g)	Prep Time	Cook Time	Total Time
210	33	8	2	10 min	15 min	2 hr 25 min

Tips for the Creamiest Maja Blanca

• Use full-fat coconut milk for the richest texture
• Whisk the cornstarch slurry until completely smooth—no lumps!
• Stir constantly as the mixture thickens to avoid scorching
• Chill thoroughly before slicing for the cleanest cuts
• For extra creaminess, add a little condensed milk or coconut cream
• Make it more festive with edible flowers or a sprinkle of cinnamon on top

Frequently Asked Questions About Creamy Maja Blanca Recipe With Coconut Milk

Can I make maja blanca ahead of time?

Absolutely. Maja Blanca is best made in advance and kept chilled. It stays fresh for up to 3 days in the refrigerator, making it perfect for parties and potlucks.

How do I prevent lumps in my maja blanca?

The key is to whisk the cornstarch and water together until smooth before adding it to the hot mixture, and then keep stirring constantly until your pudding thickens. Don’t pour cornstarch directly into the hot liquid—it will clump!

Can I freeze maja blanca?

It’s best enjoyed fresh, as freezing can alter the texture. If needed, freeze for up to one month, but expect some separation after thawing.

More Tips & Serving Suggestions

• Serve with fresh tropical fruits for color and freshness
• Try drizzling with a bit of caramel or mango sauce for extra indulgence
• For gatherings, double the recipe and pour into a 9×13-inch pan
• Store leftovers in an airtight container in the fridge

Nothing says comfort and celebration like creamy Maja Blanca with coconut milk. Whether you’re new to Filipino desserts or a longtime fan, this recipe is the perfect introduction. Try making it today—a simple, sweet taste of the Philippines awaits you!

If you enjoyed this creamy maja blanca recipe, don’t forget to pin it and share with friends. Happy cooking!