This easy simple recipe results to a light, creamy and delicious maja blanca! With expert tips, a troubleshooting guide and answers to your frequently asked questions for the best maja every time.
(If you love sweet corn desserts, you’ll love ginataang mais and mais con yelo!)
Maja blanca is a beloved Filipino dessert made of coconut milk and corn. Also sometimes called coconut pudding, it’s light, creamy and refreshing.
Like many Filipino recipes, maja blanca recipes have many variations. Every region, province, and family have their own way of making maja.
Some recipes include sweetened condensed milk while others only use fresh milk or evaporated milk. Some people like to cook fresh sweet corn themselves while others use canned sweet corn kernels.
What’s common is maja blanca’s appearance on many Filipino tables at Christmastime and the holidays, and special occasions like birthdays and fiestas. It’s also a popular merienda or snack.
This simple maja blanca recipe has only 6 ingredients and so easy to make, you’ll want to make it all year and make every day special.
Why you’ll love making this Filipino dessert
We grew up eating maja blanca and I’m thrilled I now know how to make it myself.
- Easy to make — this recipe is a no-bake dessert. Simply mix and cook everything in a pot, transfer to a dish, allow to set and enjoy!
- Simple ingredients — you only need 6 things and each one is easy to find.
- Feeds a crowd — perfect for all your celebrations.
- Tastes like home — the most important thing of all, it’s delicious and tastes just like how you remember it. Customize the topping to truly make it your own.
How to make
Maja ingredients
To make this creamy maja blanca recipe, you only need 6 ingredients including granulated sugar and water! You can find the full ingredient list with measurements in the recipe card at the bottom of this page.
A few things to note:
- Evaporated milk — for best results, use full fat evaporated milk.
- Coconut milk — make sure you’re using coconut milk and not coconut cream
- Canned whole kernel corn — do not use creamed corn. I use canned corned but you can also use fresh sweet corn. Cook first then cut the corn kernels from the cob.
- Cornstarch — make sure to dissolve completely in water.
How to cook maja
Combine evaporated milk, coconut milk and sugar in a pot on medium heat and bring the mixture to a boil. The amount of sugar you put depends on how sweet you want your maja so start with ½ cup, taste, and adjust from there. I put between ¾ and 1 cup of sugar.
Lower heat and gradually add cornstarch slurry, stirring to ensure it incorporates and doesn’t form into lumps. Then add your corn.
Continuously stir your maja mixture until thick like pudding…
… or until you get the consistency you want. This usually takes me 10-15 minutes. Just remember that the maja will continue to set as it cools.
Immediately transfer the maja to a baking dish or container that’s been lightly oiled (I use baking spray; you can also use coconut oil) and allow to cool. Once it comes down to room temperature, chill in the fridge for at least 4 hours so it can continue to set.
To serve, sprinkle the top with shredded cheese (whatever kind you like, I use cheddar), coconut flakes or toasted coconut (latik). Best served cold.
Troubleshooting guide
Easy, right? The hardest part is waiting!
Here’s a troubleshooting guide for the best maja blanca every time.
| Issue | Cause | Solution |
| Maja blanca doesn’t set properly. | Cornstarch not fully dissolved. | Fully dissolve the cornstarch in water before adding it into your milk mixture. |
| Mixture is undercooked. | Maja is meant to be cooked until you reach your desired consistency (firm but still creamy). If you stop cooking too soon, the mixture will be too soft and may not set. | |
| Maja is lumpy. | Cornstarch slurry added to mixture too fast. | When adding the cornstarch mixture into your milk mixture, do so gradually and while stirring to avoid lumps and to make sure the cornstarch is incorporated properly. |
| Mixture brought to a rolling boil and overcooked. | Don’t allow mixture to reach a rolling boil. And as soon as it boils, lower heat so it doesn’t curdle. | |
| There are burnt patches at the bottom of the pot. | Mixture not stirred enough. | Continuously stir the mixture on low heat. |
| Hard to get clean slices. | Maja not allowed to fully set. | Allow the maja to cool down to room temperature then chill in the fridge for at least 4 hours. For good measure, I always chill mine overnight. |
Expert tips for creamy maja blanca
To ensure the creamiest maja blanca, remember:
- Finish cooking in low heat.
- Stir continuously
- Do not overcook. The mixture will continue to set as it cools.
Recipe FAQs
Aside from or in addition to cheese, you can top your maja with:
– Toasted shredded coconut
– Roasted sesame seeds
– Latik (see the recipe I use for ube biko with latik)
Yes, all you need to do is cook the sweet corn, allow to cool, then cut the corn kernels from the cob. Follow the rest of the recipe as written.
Maja blanca is usually served as a dessert. It goes well with buko pandan and fruit salad.
Serve some pancit canton, Filipino style spaghetti or pork barbecue as main dish.
Ideally, make maja blanca no more than 2 days before you’re planning to serve it. Keep chilled in the fridge.
Leftovers need to be stored in the fridge where it should last up to 3 days.
After that, while it might still be okay to eat, you’ll notice liquid forming at the bottom of your baking dish so try to consume the maja before then.
I don’t recommend freezing maja because it will change the texture.
More Filipino dessert recipes
Love Filipino desserts? Check these out:
Check out more must try Filipino desserts here.
Maja is such a simple but delicious and authentic Filipino dessert. Whether you serve it to company or eat it for merienda with your family, enjoy!
Did you make this maja recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
Easy Creamy Maja Blanca Recipe
Equipment
Ingredients
- 1 12-oz can evaporated milk
- 1 14-oz can coconut milk
- ½ cup granulated sugar add more to taste
- 1 cup cornstarch dissolved in 1 cup water
- 1 12-oz can whole kernel corn drained
- cheese for topping
Instructions
- In a large pot on medium heat, combine evaporated milk, coconut milk and sugar (see notes) and bring the mixture to a boil.1 12-oz can evaporated milk, 1 14-oz can coconut milk, ½ cup granulated sugar
- Lower heat and gradually add cornstarch mixture, stirring so you can ensure it incorporates and doesn’t form into lumps. Then add whole kernel corn.1 cup cornstarch, 1 12-oz can whole kernel corn
- Continuously stir your maja mixture until thick like pudding or until you get the consistency you want. This usually takes me about 10-15 minutes. Just remember that the maja will continue to set as it cools.
- Immediately transfer the maja to a baking dish or container that’s been lightly oiled (I use baking spray; you can also use coconut oil) and allow to cool.
- Once it comes down to room temperature, chill in the fridge for at least 4 hours so it can continue to set (I prefer to chill mine overnight).
- To serve, sprinkle the top with shredded cheese, coconut flakes or toasted coconut (latik). Best served cold.cheese
Video
Notes
- The amount of sugar you put depends on how sweet you want your maja, so start with ½ cup, taste, and adjust from there. I put between ¾ and 1 cup of sugar.
- Cooking time depends on the consistency you want for your maja. Cooking it less will result to a softer and creamier texture; cooking it more will result to a firmer but still creamy maja. Just remember not to under or over cook. You will want the maja to set after cooking.
- You can use whatever size of baking dish you have on hand. I usually go with 9×13 inches.
- See post for more tips, a troubleshooting guide and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Pat
Why does it taste like cornstarch? Is there a good brand you like to use?
Jolina
Hi Pat, I just use whatever is available but make sure it’s fully dissolved in water and incorporated in the maja mixture.
Mira
Great maja recipe! I used 1 can condensed milk in place of sugar.. nice consistency, delicious! I did not bother putting any topping but still a hit at home..
Jolina
Glad you liked it 🙂
Cathy S.
I used to make this dessert when I was younger but never topped it with cheese. What type of cheese is used for the topping?
Jolina
Hi Cathy, I use cheddar cheese.
BTL
Followed this recipe and it turned out one yummy maja blanca. My visitors loved it!
Jolina
That’s great BTL! Glad you and your guests liked it!
Ma
I followed every single instruction and recipe and it didn’t set at all. It was in the fridge for 10hrs already
Jolina
Hi Ma, I give tips on how to make sure your maja sets. Hope they help!
Regina Stone
Thank you this easy but delicious recipe. I switched 1/4 cup of sugar to condensed milk. Made it creamier.
Jolina
Hi Regina, glad you liked it! Thanks for the tip 🙂
Andrea
I love your Maja recipe!so simple yet so yummy and perfect(the texture oh I love it!). I was looking for the other “kakanin” that I craved for more than a decade lol! But I came to visit your site and try your recipe, I remember my mom used to cooked this on special occasions and she also put some crushed nuts for toppings.
Jolina
Hi Andrea, so glad you love it! I love maja too, it’s one of the easiest thing to make. Crushed nuts sound delicious, I’ll try that next time. My lola would put toasted coconut sometimes 🙂
Irene
This maja recipe is delicious! So easy to make. I put a little less sugar but I din’t have problems with setting.
Jolina
Glad you liked it Irene! It’s one of the easiest Filipino desserts to make 🙂
Katriza
We love the maja! Saw your recipe and made it just because and realized how much we missed it and all the kakanin from home. We’re definitely making it again and more of your Filipino recipes. Thank you Jolina!
Jolina
Glad to hear that Katriza! Enjoy!
Ella
I tried something similar at a Chinese restaurant, some kind of corn pudding and I liked it. This looks delicious.
Neely Moldovan
Oh I haven’t heard of this before. i feel like its somethign that would be fun to try though.
Charisma
This looks so creamy! I love the tropical flavors here. And I bet the cheese gives a nice contrast to the sweetness.
Stephanie
I’ve never heard of this before, but it looks and sounds amazing! I bookmarked it so I can get the ingredients the next time I hit the grocery store. I can’t wait to try this!!