This creamy coconut dessert is a favorite Filipino treat. Corn kernels add sweetness and texture, while the latik (toasted coconut milk curd) gives a delightful crunch.
Preparation Time
5 mins
Cooking Time
60 mins
Total Time
1 hr 5 mins
Calories
227 Calories
Recipe Instructions
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.
