Last Updated on January 11, 2023 by Chef Mireille
Maja Blanca – Gluten Free Filipino Coconut Pudding, also known as Maja Blanca Espeyal is one of the most traditional Filipino desserts.
Traditionally it was made with just 3 ingredients – coconut milk, cornstarch and sugar.
Over time, the recipe has evolved into the thick and creamy pudding it is today with the inclusion of evaporated milk and condensed milk. Modern versions always also include corn and sometimes cheese.
What is latik?
Traditionally, the pudding is topped with latik. Latik is a crumble that is created by cooking thick coconut cream until the oil separates and curds are formed. These are then cooked until they turn golden brown.. Nowadays, it is often garnished simply with grated cheese or toasted dry coconut.
I used toasted dry coconut in this version.
Filipino aka Pinoy Cuisine is definitely on one of my top 5 favorite cuisines. It is a wonderful fusion of both Asian and Spanish culinary traditions. Due to their colonization by Spain, things like flan, polvorones (cornstarch cookies) and lechon (crispy skin roast pork) are very popular. However, foods that often include ginger, tamarind, soy sauce and noodles don’t neglect their Asian heritage and culture either.
Interesting in experimenting more with this multi faceted culture even more? Check out some of my other Pinoy Recipes!
Helayang Ube – Gluten Free Ube (Purple Sweet Potato) Cake
Ube Puto – Steamed Purple Sweet Potato Muffins
Pandan Puto – Gluten Free Steamed Pandan Muffins
Coconut Puto – Steamed Coconut Muffins
Champorada – Chocolate Rice Pudding
IN THE MAKING – HOW TO MAKE MAJA BLANCA
This dessert is so luscious and creamy!
Serve it this year at your holiday meal – It is one of the most popular Christmas desserts in the Philippines!
Maja Blanca – Gluten Free Filipino Coconut Pudding
- 1 can coconut milk
- ¾ cup evaporated milk
- 1 cup sweetened condensed milk
- 1/3 cup sugar
- ½ cup corn
- ½ cup cornstarch
- 1/4 cup milk
- Grease a baking dish with butter or coconut oil.
- In a bowl, combine the cornstarch with the milk and mix well. It will have a glue like consistency.
- In a saucepan on medium heat, heat coconut milk, evaporated milk, condensed milk and sugar.
- Once the sugar dissolves, add the corn and stir to combine.
- Simmer on medium heat for 5 minutes.
- Add the cornstarch and cook, stirring constantly until it thickens, about 10 minutes.
- Transfer to prepared baking dish. Spread in an even layer.
- Chill in the refrigerator for at least 3 hours, but preferably overnight so that it has time to completely set.
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Quite an interesting and very creamy Maja Blanca, wish i get a slice of this ultimately delicious coconut pudding. Lipsmacking here.
yes it is super creamy and delicious – perfect for holiday time!
That looks very creamy. Though I am off desserts now, I would still want to make this. Lovely share Mir!!
yes it is very creamy and very luscious!
wow coconut pudding looks yummy. Good one
thanks – yes if you are a pudding fan, this is a great dessert!
This pudding looks so creamy and delicious!! I like how you explore and write about various cuisines in detail!Very nicely explained n the post!!
thank you – glad you like it 🙂
Looks very creamy and unique as well. With all the condensed milk and coconut cream, this one sounds sinful.
yes it is so delicious and creamy!
Oh wow! That is a totally new dimension for the pudding and I love the addition of the corn in the recipe. I am going to try this sometime soon!
thank you – I am sure you will love it!
Its wonderful to read about this dessert Mir, it surely looks so creamy and inviting!..
thank you – yes it was very delicious