Maja Blanca Recipe Philippines: Coconut Pudding With Corn and Latik Topping

This Filipino coconut pudding combines creamy coconut milk, sweet corn kernels, and a golden latik topping for a classic dessert. A staple at fiestas and family gatherings, it offers a perfect balance of rich and sweet.

With simple ingredients and 30 minutes of cooking time, this recipe delivers a smooth, jiggly texture that melts in your mouth. The latik adds a caramelized, nutty finish.

Ingredients for Maja Blanca Recipe Philippines

Creamy coconut milk, sweet corn, and a few pantry staples create this beloved Filipino dessert.

Coconut milk is the base, so use full-fat for the richest texture. Look for brands like Thai Kitchen or Goya—they’re widely available at most supermarkets (even the basic ones). The corn can be fresh, frozen, or canned, but avoid creamed corn. If you’re adding pandan leaves, Asian grocery stores usually carry them fresh or frozen.

No coconut milk? Coconut cream diluted with water works in a pinch. Out of cornstarch? Arrowroot powder at the same ratio gets the job done. Brown sugar can be swapped for white sugar in the latik, but the caramelized depth won’t be as rich. For a quicker latik, use store-bought coconut caramel, though homemade tastes better.

Pudding sets as it cools, so let it sit 2-3 hours before serving. Store in the fridge for up to 5 days—it’ll thicken more over time. The latik can be made ahead and reheated gently to soften.

Step-by-Step Instructions for Coconut Pudding With Corn and Latik Topping

This method ensures a smooth, creamy pudding with a perfectly caramelized topping.

Step 1: Prepare the Latik Topping

In a small saucepan over medium heat, combine the 1 cup Coconut Cream and 0.25 cup Brown Sugar. Stir constantly with a wooden spoon until the mixture thickens and turns a rich golden brown, about 8-10 minutes.

Watch closely as it can burn quickly. Once caramelized, remove from heat and set aside to cool. This creates the traditional latik topping that adds a delightful crunch and depth of flavor to the pudding.

Step 2: Dissolve the Cornstarch

In a small bowl, whisk together the 0.5 cup Cornstarch and 1 cup Water until completely smooth. Ensure there are no lumps, as this will create a uniform texture in your pudding.

I always double-check by letting the mixture sit for 1 minute—if any cornstarch settles, whisk it again. This slurry is the base that will thicken the coconut milk mixture into a velvety pudding.

Step 3: Cook the Pudding Base

In a medium saucepan over medium heat, combine the 2 cups Coconut Milk, 1 cup Sweet Corn Kernels, 0.75 cup White Sugar, 2 pieces Pandan Leaves, 1 tsp Vanilla Extract, and 0.25 tsp Salt. Stir until the sugar dissolves and the mixture just begins to simmer.

Once simmering, slowly pour in the cornstarch slurry while stirring continuously. Cook for 5-7 minutes, stirring constantly, until the mixture thickens to a pudding-like consistency. You’ll know it’s ready when it coats the back of a spoon and holds a line when you run your finger through it.

Step 4: Assemble and Chill

Remove the pudding from heat and discard the pandan leaves. Pour the mixture into a greased or lined 8×8-inch baking dish or individual serving cups. Smooth the top with a spatula.

Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours until fully set. Chilling is essential for the pudding to firm up and develop its signature creamy texture.

Step 5: Add the Latik Topping and Serve

Once the pudding is set, spread the cooled latik evenly over the top. For an extra touch, I like to drizzle a little extra coconut cream over the latik before serving.

Slice into squares or scoop into bowls. Serve chilled for the best texture. The contrast between the creamy pudding, sweet corn kernels, and caramelized latik makes every bite irresistible.

Wine and Beer Pairings for maja blanca recipe philippines

Sweet Dessert Wines

This creamy pudding pairs beautifully with sweet dessert wines that complement its coconut and corn flavors. I love Moscato d’Asti from Italy—its light fizz and peach notes balance the richness. Another great option is Sauternes from France, with its honeyed apricot character. 🍷

Creamy Liqueurs

For a tropical twist, try Malibu coconut rum served over ice. Its coconut flavor echoes the pudding while adding a refreshing kick. Baileys Irish Cream also works wonderfully, blending coffee and vanilla notes with the dessert’s sweetness.

Light Beers

A crisp wheat beer like Hoegaarden or Blue Moon cuts through the richness with citrusy brightness. The effervescence cleanses your palate between bites. For a local touch, San Miguel Light from the Philippines is a classic pairing. 🍺

Non-Alcoholic Pairings

Sparkling coconut water with a squeeze of lime offers a refreshing contrast. Pandan tea enhances the dessert’s aromatic notes, especially if you used pandan leaves in the recipe. Both options keep the tropical theme alive.

Frequently Asked Questions