Creamy, Cheesy, and Soft Maja Blanca
A rich and creamy Filipino coconut pudding dessert, this Cheesy Maja Blanca is soft, indulgent, and topped with a generous layer of shredded cheddar cheese. Perfect for holidays, potlucks, or anytime you want a nostalgic sweet treat.
Ingredients
Scale
- 2 cups coconut milk
- 1 cup evaporated milk
- ¾ cup condensed milk
- 1 cup sweet corn kernels (canned or fresh)
- ¾ cup cornstarch
- 1 cup water
- ¼ cup sugar (optional, to taste)
- 1 cup grated cheddar cheese (for topping)
Instructions
- Lightly grease an 8×8 tray or similar dish and set aside.
- In a bowl, dissolve cornstarch in water until smooth with no lumps.
- In a saucepan, combine coconut milk, evaporated milk, condensed milk, sugar (if using), and corn. Mix well.
- Place the saucepan over medium heat and stir until it starts to simmer.
- Slowly pour in the cornstarch mixture while stirring constantly to avoid lumps.
- Continue stirring until the mixture thickens and becomes glossy and smooth.
- Pour the thickened mixture into the prepared tray and smooth the top with a spatula.
- While still warm, sprinkle grated cheese evenly on top.
- Let it cool at room temperature, then chill for at least 1–2 hours before slicing and serving.
Notes
- Use full-fat coconut milk for the creamiest texture.
- Adjust sweetness by increasing or reducing the sugar and condensed milk.
- Top with cheese while the pudding is still warm so it gently melts in.
- Chill fully before slicing for the cleanest cuts.
Find it online: https://dishmio.com/creamy-cheesy-and-soft-maja-blanca/