|This sweet coconut pudding is a wonderful treat. The recipe gets its roots in the Philippines and is traditionally served on the holidays and special occasions. |
400ml/13.5fl oz coconut milk
1 can (354 ml/12fl oz) evaporated milk
1 can (300ml/10fl oz) condensed milk
150g/5.25oz sweet corn kernels
200ml/6.75fl oz water
15ml/0.5fl oz coconut oil
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1.Combine coconut milk, evaporated milk, and condensed milk in a pot. Simmer for 5 minutes over low heat, stirring continuously.
2.Dissolve cornstarch in water.
3.Add the corn and cornstarch slurry into the pot and stir until thick. About 2-3 minutes.
4.Brush a baking dish lightly with coconut oil.
5.Pour the maja blanca mixture into the baking dish.
6.Leave for about an hour at room temperature.
7.Chill for 1-2 hours before serving.
8.Slice and top optionally with toasted coconut shavings.
If you would like to see the original recipe, this can be found here: http://www.mynutricounter.com/maja-blanca/