By: Andrew Arcangel | Last Updated: August 8, 2026
Desserts & Drinks · Fiesta TableMaja Blanca
A silky, jiggly coconut milk pudding studded with sweet corn kernels and finished with a scattering of toasted latik. Simple ingredients, but the texture is what makes it a fiesta-table regular.
Maja blanca ("white delicacy" in Spanish) gets its name from its traditionally plain white color, though the corn version most common today adds flecks of yellow throughout. It's a cornstarch-thickened coconut pudding, meaning the technique matters more than the ingredient list — getting the ratio and stirring right is what separates a silky maja blanca from a gluey one.
The role of latik
Latik — coconut milk cooked down until the curds separate from the oil and turn golden and toasty — is the traditional topping, adding a nutty crunch against the pudding's smoothness. It takes patience to make from scratch, but toasted desiccated coconut is a reasonable shortcut.
Ingredients
- 2 cans (14 oz each) coconut milk
- 1 can (14 oz) sweet corn kernels, drained
- 1 cup sugar
- 1 cup cornstarch
- 1 cup evaporated milk
- 1/2 cup water
- 1/4 tsp salt
- 1/2 cup toasted latik (coconut curds) or toasted grated coconut, for topping
To make latik from scratch: simmer a can of coconut milk over low heat, undisturbed at first, until the oil separates and curds turn golden brown — strain and reserve the toasted curds.
Nutrition estimated per serving
- 240Calories
- 4gProtein
- 12gFat
- 30gCarbs
- 22gSugar
Estimated automatically from the ingredients above; actual values will vary based on brands and exact quantities used.
Instructions
- Simmer the coconut base. In a wide pot, combine coconut milk, corn, sugar, and salt. Bring to a gentle simmer over medium heat, stirring occasionally.
- Make the slurry. In a separate bowl, whisk cornstarch into evaporated milk and water until fully dissolved with no lumps.
- Combine and thicken. Pour the cornstarch slurry into the simmering pot gradually, stirring constantly to prevent lumps.
- Cook until thick. Continue cooking over medium-low heat, stirring constantly, until the mixture becomes very thick and glossy, about 10-15 minutes.
- Set. Pour into a greased 9x9-inch dish, smooth the top, and let cool at room temperature, then refrigerate until fully set, about 2 hours.
- Top and serve. Sprinkle toasted latik or coconut over the top before slicing into squares.
Tips & variations
- Cheese version: a layer of grated cheddar folded in or sprinkled on top is a common regional variation.
- Ube maja blanca: swapping in ube flavoring and a purple hue turns this into a ube-corn hybrid dessert.
- No corn version: some versions skip the corn entirely for a purely smooth coconut pudding, closer to the original "white" maja blanca.
Frequently asked questions
Why is my maja blanca lumpy?
Lumps usually form when the cornstarch slurry is added too quickly or without enough stirring — pour it in gradually while whisking constantly to avoid clumping.
Can I make maja blanca ahead of time?
Yes, it keeps well refrigerated for up to 4-5 days, making it a good make-ahead option for parties — just add the latik topping right before serving so it stays crisp.
What's the difference between maja blanca and biko?
Maja blanca is a cornstarch-set coconut pudding, while biko is a sticky rice cake made from glutinous rice cooked in coconut milk and brown sugar — different textures and bases entirely.
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