Maja Blanca Con Mais Espesyal

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Super easy and pan cooked Maja Blanca  in 50 minutes


  • 710 ml coconut milk (3 cups)
  • 16 tablespoon cornstarch (1 cup)
  • 236 ml condensed milk (1 cup)
  • 177 ml fresh milk  (¾ cup)
  • 1/2 cup sweet corn cream-style
  • 1/2 cup toasted grated coconut


  1. Heat coconut milk in a cooking pot. After it has come to a boil, simmer on medium heat for 30 to 40 minutes while stirring occasionally, with pot partially covered.
  2. Add condensed milk and sweet corn cream-style. Mix them well together and bring to a boil again. Simmer for 10 minutes.
  3. While simmering the coconut mixture, combine the fresh milk and cornstarch then whisk until the cornstarch is fully dissolved.
  4. Add the fresh milk and cornstarch mixture to the cooking pot and stir thoroughly.
  5. Allow to cook while stirring constantly for 10 more minutes or until mixture has thickened.
  6. Pour the mixture into a molding tray (8 x 8) and then flatten the top using a flat tool such as a wooden spatula. Garnish with toasted grated coconut (or grated cheese).
  7. Allow maja blanca to cool before serving. Best consumed immediately after it has cooled down but if there are leftovers, you may store it inside a flat container with cover and put inside the refrigerator.

How to toast the grated coconut

  1. Heat a pan and put grated coconut. Stir until coconut turns light brown.
  2. Continue stirring on low heat for about 10 minutes more.
  3. Distribute evenly on top of cooled maja blanca.

by Mama’s Guide