Last Updated on December 16, 2020 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.