How to Cook Maja Blanca (Coconut Pudding)

This sweet coconut pudding is a wonderful treat and is usually served during fiestas and holidays, especially Christmas. There are many variations of the recipe because maja blanca can easily be modified with different ingredients. For example squash maja blanca contains calabazas (West Indian pumpkin), whereas maja mais includes sweet corn cream style giving it a pretty yellow colour. There’s also maja ube using ube (purple yam) as a distinct ingredient which gives it a vivid purple-to-bright lavender colour. Our flavourful sweet recipe contains evaporated milk which is typically used in the original maja preparations.

How to Cook Maja Blanca (Coconut Pudding)
  • 5-10 minutes
  • 12 Servings
  • 1 cals


  • 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
  • 120g/4.25oz cornstarch
  • 200ml/6.75fl oz water
  • 15ml/0.5fl oz coconut oil


  1. Combine coconut milk, evaporated milk, and condensed milk in a pot. Simmer for 5 minutes over low heat, stirring continuously. Dissolve cornstarch in water. Add the corn and cornstarch slurry into the pot and stir until thick. About 2-3 minutes.
  2. Brush a baking dish lightly with coconut oil. Pour the maja blanca mixture into the baking dish. Leave for about an hour at room temperature.
  3. Chill for 1-2 hours before serving. Slice and top optionally with toasted coconut shavings.
See Recipe
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