Maja Blanca (Coconut Milk Pudding)

What you’ll need

Tap an ingredient as you get it ready.

• 2 cups cornstarch
• 4 cups coconut milk
• 1 can (14 oz) sweetened condensed milk
• 1 can (13.5 oz) coconut cream
• ¾ cup white granulated sugar
• 1 cup corn kernels (optional)
• ¼ cup toasted coconut flakes (optional)

Let’s make it

1. Step 1

   In a bowl, dissolve cornstarch in 1 cup of coconut milk. Set aside.

2. Step 2

   In a pot, combine the remaining coconut milk, condensed milk, coconut cream, and sugar. Bring to a gentle boil over medium heat.

3. Step 3

   Gradually pour the cornstarch mixture into the pot while continuously stirring. Lower the heat and continue stirring until the mixture thickens, about 10–15 minutes.

4. Step 4

   If desired, add corn kernels into the mixture and stir for an additional 2–3 minutes.

5. Step 5

   Pour the mixture into a greased baking dish or other mold. Let it cool and set for at least an hour in the refrigerator.

6. Step 6

   Once set, slice the pudding into squares and sprinkle toasted coconut flakes on top before serving.

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