Maja Blanca (Filipino Coconut Pudding)

Many Filipino desserts include ingredients such as beans or sweet corn for flavor and texture. If you like, you can add a drained 15-ounce can of sweet kernel corn to this dessert just after the coconut milk comes to a simmer.

Serves: 6Hands-on: 20 minutesTotal: 4 hours 30 minutesDifficulty: Medium

Serves: 6


  • 2 cans (13.5 oz.) coconut milk
  • 1 can (14 oz.) condensed milk
  • 3⁄4 cup sugar
  • 3⁄4 cup cornstarch
  • 3⁄4 cup evaporated milk
  • 1⁄4 cup toasted unsweet shredded coconut


  • Heat coconut milk in a medium saucepan over medium heat until boiling, about 6 minutes. Add condensed milk and sugar, reduce heat to medium-low, and simmer 10 minutes.
  • In a large bowl, whisk together cornstarch and condensed milk. Whisk cornstarch mixture into coconut milk mixture. Increase the heat to medium and bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes.
  • Transfer pudding to serving bowl, cover, and refrigerate for at least 4 hours or overnight. Serve cold topped with toasted coconut.