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1 can (13.5 fl oz) coconut milk
1 1/2 cup evaporated milk – or fresh milk
1 cup sweetened condensed milk
3/4 cup cornstarch – – dissolved in 3/4 cup milk
1/2 cup corn kernel – – drained
1/2 cup desiccated coconut
butter or margarine – – for greasing pan


Grease a (21x21cm) square pan with butter or margarine. Set aside.

Combine coconut milk, milk and condensed milk in a pot and bring to boil over medium heat while stirring occasionally.

Add the corn kernel. Pour in the cornstarch mixture and stir constantly and quickly until the texture turns into a paste-like consistency. Remove from heat and transfer to greased pan immediately. Gently tap the pan on the kitchen counter a couple of times to get rid of trapped bubbles and even out the surface with spatula or spoon. Let the Maja Blanca settle and cool down.

Toast the coconut flakes in a pan over low fire until browned. Stir constantly to avoid burning them. Set aside.

Sprinkle top with toasted coconut flakes.

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