Recipe Making Maja Blanca: Filipino Coconut Pudding with Corn Kernel Delight

This Filipino coconut pudding is a beloved dessert that combines creamy coconut milk with sweet corn kernels for a unique texture.

I’ve perfected this recipe to ensure a smooth, firm pudding that’s rich in flavor yet light enough to enjoy any time of day. The traditional preparation is simple but precise.

Ingredients for Recipe Making Maja Blanca

A few simple ingredients create this rich coconut pudding with sweet corn.

The coconut milk is key—full-fat cans from Thai brands like Chaokoh or Aroy-D give the best texture and flavor. Cornstarch is your thickener here, so make sure it’s fresh (old cornstarch loses its power). Whole milk adds creaminess, but you can swap in evaporated milk for extra richness. Look for fresh corn kernels in season, but canned or frozen work just fine in a pinch.

No cornstarch? Arrowroot powder at a 1:1 ratio works as a substitute. For a vegan version, swap the eggs for cornstarch slurry (mix 2 tbsp cornstarch with 2 tbsp water). Canned coconut milk can separate—just shake it well before measuring. If you want to go all out, pandan extract adds an authentic Filipino flavor, but vanilla works too.

Store leftovers in the fridge for up to 4 days. This pudding actually tastes better the next day as flavors meld. To reheat, steam gently or microwave in short bursts—don’t overheat or it’ll break. Serve chilled or at room temperature with a sprinkle of lime zest for a bright finish.

Step-by-Step Instructions for Filipino Coconut Pudding

This method ensures a smooth, creamy texture with the perfect balance of sweetness and corn.

Step 1: Prepare the Cornstarch Slurry

In a small bowl, whisk together the 0.5 cup Cornstarch with 1 cup Whole Milk until completely smooth. I always do this first to prevent lumps from forming when the cornstarch hits the hot liquid later. The mixture should look like thin pancake batter.

Set this slurry aside while you prepare the rest of the ingredients. This step is crucial for that velvety texture we want in the final pudding. Don’t be tempted to skip the whisking—any remaining lumps will show up in your finished product.

Step 2: Combine and Heat the Liquid Base

In a medium saucepan, combine the 2 cups Coconut Milk, 0.75 cup Granulated Sugar, 0.5 cup Condensed Milk, and 0.25 tsp Salt. Place over medium heat and stir until the sugars dissolve completely, about 3-4 minutes.

Add the 1 cup Sweet Corn Kernels and 2 tbsp Butter, stirring occasionally. You’ll notice the mixture start to steam and the butter melt completely. This is where the flavors begin to meld together, creating that rich, creamy base characteristic of this dish.

Step 3: Temper and Cook the Egg Mixture

In a separate bowl, lightly beat the 2 whole Large Eggs. Slowly pour about ½ cup of the hot coconut milk mixture into the eggs while whisking constantly. This tempering step prevents the eggs from scrambling when added to the hot liquid.

Pour the tempered eggs back into the saucepan, then add the cornstarch slurry. Stir constantly as you cook over medium-low heat. The mixture will begin to thicken noticeably after 5-7 minutes—you’re aiming for a pudding-like consistency that coats the back of a spoon.

Step 4: Add Final Flavorings and Set

Remove the pan from heat and stir in the 1 tsp Vanilla Extract, 0.5 tsp Pandan Extract, and 1 tsp Lime Zest. The pandan adds that authentic Filipino aroma, while the lime zest provides a subtle brightness that cuts through the richness.

Pour the mixture into a greased 8×8-inch baking dish or individual serving cups. Smooth the top with a spatula. Let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until fully set. The pudding should be firm enough to slice cleanly with a knife.

Storing and Reheating Leftovers

Refrigerator Storage

Once cooled, transfer your pudding to an airtight container or cover the baking dish tightly with plastic wrap. It keeps beautifully in the fridge at 40°F or below for up to 4 days. I love that the flavors deepen overnight as the coconut and corn meld together. ❄️

Freezing for Longer Storage

For keeping beyond 4 days, portion into freezer-safe containers with ½-inch headspace. Freeze for up to 2 months at 0°F. I use glass containers to avoid plastic odors, but ensure they’re tempered for freezing.

Thawing Properly

Move the pudding from freezer to fridge and let thaw overnight, about 8-10 hours. Never thaw at room temperature—this can cause texture issues. For a quick thaw, use the microwave’s defrost setting at 30% power in 1-minute intervals.

Reheating on Stovetop

Gently warm portions in a saucepan over low heat with 1-2 tbsp milk or coconut milk to restore creaminess. Stir constantly for 3-4 minutes until just warmed through. Avoid boiling to prevent curdling. 🔥

Microwave Reheating

Place a single portion in a microwave-safe dish, cover loosely, and heat at 50% power for 30-second bursts. Stir between intervals until reaching your desired temperature. This method works best for quick, small servings.

Frequently Asked Questions