Recipe Making Maja Blanca: Filipino Coconut Pudding With Corn Kernels

There’s something special about this creamy coconut pudding that brings Filipino traditions to life. I’ve refined this method to balance sweetness and texture perfectly.

With just a few pantry staples and 30 minutes of prep, you’ll have a smooth, jiggly dessert studded with tender corn kernels. It’s a timeless treat for gatherings or quiet evenings.

Ingredients for Recipe Making Maja Blanca

Pantry staples meet a few special touches for this creamy Filipino classic.

The coconut milk is non-negotiable here. Full-fat cans from Thai Kitchen or Goya give that luscious, authentic texture—light versions just won’t set right. I grab mine from Asian markets (cheaper and fresher) but any well-stocked Walmart or Kroger carries them. Corn kernels can be whatever’s convenient (I’ve used frozen, canned, even fresh in summer), but drain them well—excess water makes the pudding runny.

No cornstarch? Arrowroot powder works at the same ratio, but don’t try flour—it won’t thicken properly. If coconut milk’s hard to find, half-and-half plus coconut extract (1 tsp per cup) gets you close. Vanilla’s flexible too—almond extract at half the amount adds a nice twist. Just don’t skip the condensed milk; it’s doing double duty for sweetness and creaminess (and yes, vegetarian-friendly brands like Magnolia exist).

Maja blanca sets best in the fridge for 4 hours (or overnight for perfect texture). Leftovers keep 5 days covered—though it rarely lasts that long. Freezes beautifully for 2 months if you’re prepping ahead (thaw in the fridge).

Step-by-Step Instructions for Filipino Coconut Pudding With Corn Kernels

Here is how I make this creamy coconut pudding at home.

Step 1: Create the Slurry and Combine Wet Ingredients

In a medium bowl, whisk together the 0.75 cup Cornstarch with the 1.5 cups Water until completely smooth. This slurry will thicken the pudding later, so make sure there are no lumps. Set this aside for now.

In a large saucepan, combine the 2 cups Coconut Milk, 1 cup Evaporated Milk, 0.75 cup Granulated Sugar, and 0.25 tsp Salt. Heat over medium heat until the mixture is warm and the sugar has fully dissolved, stirring occasionally.

Step 2: Thicken the Pudding Base

Slowly pour the cornstarch slurry into the warm milk mixture while whisking constantly. This prevents clumping and ensures a smooth texture. Continue whisking as the pudding begins to thicken.

Add the 1 cup Whole Corn Kernels, 0.5 cup Sweetened Condensed Milk, 1 tsp Vanilla Extract, and 0.5 tsp PandAN Extract. Stir well to distribute the corn and extracts evenly. Cook for another 3-5 minutes, stirring frequently, until the mixture reaches a thick, pudding-like consistency that coats the back of a spoon.

If using the 0.25 cup Coconut Cream, stir it in now for extra richness. The pudding should be thick enough to hold its shape when spooned but still smooth and creamy.

Step 3: Grease and Transfer to Mold

Use the 2 tbsp Butter to generously grease an 8×8-inch baking dish or any shallow container. This step is crucial to prevent sticking and makes it easier to slice the pudding later.

Pour the thickened pudding mixture into the prepared dish. Use a spatula to smooth the top evenly. Tap the dish gently on the counter to remove any air bubbles and create a uniform surface.

Step 4: Chill and Set

Let the pudding cool at room temperature for 15-20 minutes before covering it with plastic wrap. This prevents a skin from forming on the surface as it cools.

Refrigerate for at least 4 hours or overnight until completely set. The pudding is ready when it holds its shape firmly when cut. Slice into squares and serve chilled for the best texture and flavor.

Flavor Customization for This Dish

Sweetness Adjustments

For a lighter version, reduce the granulated sugar to ½ cup and skip the condensed milk—add 2 tbsp honey instead. The coconut milk’s natural sweetness still shines through. I often do this for guests who prefer less sugar.

Texture Variations

Swap the corn kernels for 1 cup diced mango or pineapple chunks for a fruity twist. For extra creaminess, increase the coconut cream to ½ cup. The pudding will be richer but still holds its shape when chilled.

Flavor Infusions

Boost the tropical vibe with ½ tsp lime zest or 1 tbsp toasted coconut flakes folded in at the end. If you love warm spices, add ¼ tsp cinnamon or nutmeg while cooking. These small tweaks make the dish uniquely yours. 💛

Colorful Layers

Divide the mixture before chilling and tint one portion with ½ tsp ube extract for a vibrant purple swirl. Layer it with the original white mixture in the dish for a stunning presentation. Kids especially love this fun variation.

Topping Ideas

Before serving, garnish with toasted coconut flakes, crushed graham crackers, or a drizzle of caramel sauce. A sprinkle of sesame seeds adds a nutty crunch that complements the creamy texture beautifully. ✨

Dietary Swaps

For a vegan version, use coconut oil instead of butter and ensure your condensed milk is dairy-free. The texture remains just as luscious, and the coconut flavor becomes even more pronounced.

Frequently Asked Questions