Maja Blanca


  • 2 cups thin coconut milk
  • 3 tablespoons white sugar
  • 2 cups thin coconut milk
  • ¾ cup cream-style corn
  • ½ cup cornstarch
  • ½ cup white sugar
  • 3 tablespoons corn kernels
  • Directions

  • Step 1

    Bring 2 cups coconut milk to a boil; stir constantly until oil begins to separate from the milk, about 30 minutes. Skim and reserve oil in a bowl. Reduce heat to medium-low and add 3 tablespoons sugar to remaining milk. Continue to cook and stir until milk becomes brown and crumbly, about 30 minutes more. Remove latik from heat.


  • Step 2

    Grease an 8-inch mold or pie dish with reserved coconut oil.

  • Step 3

    Heat remaining 2 cups coconut milk, cream-style corn, cornstarch, 1/2 cup sugar, and corn kernels in a saucepan over medium heat, stirring constantly, until thickened, about 5 minutes. Pour corn mixture into prepared mold. Cool until maja blanca is set.

  • Step 4

    Cover mold with a plate and invert maja blanca onto the plate. Slice maja blanca and sprinkle with latik.

  • Source: Read Full Article