Maja Blanca Sweet Coconut Pudding Recipes

MAJA BLANCA (COCONUT PUDDING)

Maja Blanca (Coconut Pudding) image

This is a popular dessert among Filipinos. It can be served with different presentations. Ordinarily, when served in the Philippines, it will contain small kernels of sweet corn inside and topped with flakes of roasted coconut meat. Often it will also have shredded Cheddar cheese on top.

Provided by Your Cooking Papa

Categories World Cuisine Recipes Asian Filipino

Time 2h25m

Yield 10

Number Of Ingredients 7

Ingredients

½ cup water
½ cup cornstarch
1 cup coconut milk
¾ cup water
½ cup white sugar
¼ cup fresh sweet corn kernels
¼ cup sweetened flaked coconut

Steps:

Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 18.2 g, Fat 5.4 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 4.8 g, Sodium 10.3 mg, Sugar 10.8 g

MAJA BLANCA (SWEET COCONUT PUDDING)

Maja Blanca (Sweet Coconut Pudding) image

This is a Filipino dessert for all occasions. Its cheap, easy to make, and when cooked right...really creamy and tasty. Its main ingredients are coconut milk and cornstarch. I usually get my own coconut milk from the actual fruit and not from store-bought canned coconut milk.

Provided by grl_Friday_28

Categories Dessert

Time 45m

Yield 1 pan, 8-10 serving(s)

Number Of Ingredients 9

Ingredients

4 cups coconut milk
1 cup cornstarch
1 cup white sugar or 1 cup brown sugar
3/4 cup condensed milk
3/4 cup fresh milk
3/4 cup all purpose cream
1 tablespoon butter
1/4 cup corn kernel
cheese

Steps:

1. Cook 4 cups of coconut milk in a casserole at low heat.
2. Mix the cornstarch and sugar into a bowl with the fresh milk and stir until the cornstarch and sugar is dissolved.
3. When the coconut milk is heated, mix in the cornstarch, sugar, milk mixture.
4. Add the butter and corn kernel.
5. Constantly stir all the ingredients in low heat (this is important! you don't want them to cook in clumps).
6. You will know that the maja blanca is already cooked when it is pasty and there is no grainy feeling on your palate once you taste it.
7. Transfer the mixture into a flat glass container.
8. Grate cheese on top of the maja blanca and place inside the fridge. It's tastier when its served cool.

MAJA BLANCA (FILIPINO WHITE PUDDING)

Maja Blanca (Filipino White Pudding) image

I tried this coconut-flavored treat when I needed something to take to a pot luck for my Filipino-American Experience class. It comes from Phillipine Recipes Made Easy (which seems to have a lot of authentic Filipino dishes). It seems to be just like the Hawaiian Haupia to me, except some Haupias have fruit mixed in. To dilute coconut milk, use 1/2-3/4 cup water to every 1 cup of milk. Make sure you use coconut MILK and NOT coconut CREAM or JUICE. Also, be sure to vigorously shake the can of milk before opening it or you will end up with separated layers that won't blend as well when heated.

Provided by the_cookie_lady

Categories Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup cornstarch
1/2 cup water
1/2 cup sugar
2 cups diluted coconut milk
1 cup toasted sweetened flaked coconut, topping

Steps:

Lightly grease an 8" square or round pan with vegetable oil and set aside.
In a non-stick pan over medium heat, bring coconut milk and sugar to a gentle boil, blending well.
In a small bowl, mix cornstarch and water throughly until smooth. Slowly add this mixture, stirring fast until thickened (about 2-4 minutes) and fully cooked. Make sure to stir continuously or it may scorch on the bottom.
Transfer into the prepared pan and let cool until firmly set. Slice diagonally into serving pieces.Sprinkle toasted coconut topping on maja just before eating to retain the crunch.

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