Name: Creamy Maja Blanca Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Filipino
Ingredients: 2 cups cornstarch (preferably boxed); 1 can cream of corn (1 big can, cream-style); 4 cups coconut milk (canned is fine); 2 cups water (or fresh milk); 1 can (300 mL) condensed milk; 1 can (370 mL) evaporated milk; 1 cup whole corn kernels; Sugar to taste; Grated cheese (for toppings); Butter or cooking oil (for greasing molders); Banana leaves (for lining molders, optional)

I absolutely adore making this Creamy Maja Blanca Recipe whenever I want a comforting and delightful Filipino dessert that’s both nostalgic and surprisingly easy to prepare. The silky, luscious coconut base combined with sweet corn kernels and the creamy richness from condensed and evaporated milk always brings a cozy smile to my face. I love how it sets into a smooth pudding topped with a sprinkle of grated cheese that adds just the right amount of salty contrast. It’s one of my go-to desserts that never fails to impress family and friends alike!

Why You'll Love This Creamy Maja Blanca Recipe

What really makes this Creamy Maja Blanca Recipe special for me is its beautifully balanced flavor profile. The sweetness from the condensed milk blends harmoniously with the natural richness of coconut milk and the subtle earthy taste of whole corn kernels. Plus, the hint of savory from the grated cheese topping provides a perfect counterpoint that makes each bite so satisfying. It’s such an irresistible combination that keeps me coming back for more.

I also appreciate how straightforward the process is. Even if you’re not typically comfortable in the kitchen, this recipe’s step-by-step simplicity makes it very manageable. There’s no complicated ingredient chopping or long marinating times - just mix, cook, stir, and set. That’s why it’s my favorite to make during the holidays or when hosting a casual weekend get-together because I can focus on enjoying company rather than stressing over complicated dishes.

Finally, what sets this recipe apart is the comforting texture: creamy yet firm enough to slice into neat squares that hold their shape beautifully. I enjoy serving it chilled on warm days, but no matter the season, its luscious texture and familiar flavors always bring a sense of warmth and nostalgia. It’s truly a crowd-pleaser that feels like a hug in dessert form.

Ingredients You'll Need

The image shows a close-up of a black pot filled with a creamy, light beige mixture that looks thick and smooth with small chunks inside. A wooden spoon is stirring the mixture in a circular motion, held by a woman's hand. The pot is placed on a white marbled surface. The lighting highlights the texture of the mixture and the natural wood of the spoon. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this dish are wonderfully simple yet essential for achieving its creamy texture and vibrant flavor. Each element, from the coconut milk to the cornstarch, works together perfectly to create a pudding that’s rich and smooth but still firm enough to slice and serve.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Cornstarch: Using boxed cornstarch is best for a smooth, lump-free texture.
Cream of corn: This adds a subtly sweet corn flavor and creamy body to the pudding.
Coconut milk: Canned coconut milk gives that signature tropical richness.
Water or fresh milk: Helps thin out the mixture just enough for perfect consistency.
Condensed milk: Adds sweetness and deep, creamy flavor.
Evaporated milk: Balances richness and lightens the texture.
Whole corn kernels: These provide delightful bursts of corn flavor and a pleasant bite.
Sugar: You can adjust this to make your maja blanca as sweet as you like.
Grated cheese: This topping adds an amazing salty contrast to the sweet creaminess.

Directions

Step 1: Prepare your molders by lining them with banana leaves for an authentic touch and brushing the leaf or mold surface with melted butter or oil to prevent sticking. I find this step really helps with easy removal later on.

Step 2: In a bowl, dissolve the cornstarch in water or fresh milk. Stir thoroughly until there are no lumps at all, then set aside. This mixture will help thicken our pudding beautifully once added.

Step 3: In a large saucepan, combine the coconut milk, cream of corn, condensed milk, and evaporated milk. Taste the mixture and add sugar if you want it sweeter. Keep stirring gently to dissolve the sugar completely. Bring this to a boil over medium heat while stirring occasionally.

Step 4: Once boiling, let it cook for about 5 minutes to fully develop the flavors and cook the coconut milk base. Add in the whole corn kernels and stir gently a couple of times to distribute evenly.

Step 5: Gradually pour the cornstarch mixture into the pot while stirring continuously. This is the crucial moment where the pudding starts thickening. Stir quickly and steadily to avoid lumps and achieve a smooth, thick, sticky consistency.

Step 6: Reduce the heat to low and continue cooking and stirring for about 8 more minutes. During this time, you'll notice the mixture becoming glossy and much thicker. Make sure to keep stirring so it doesn't stick to the bottom or form lumps.

Step 7: Quickly transfer the maja blanca into your prepared molds and smooth the surface with the back of a spoon. Let it cool completely at room temperature before refrigerating until fully set, usually a few hours or overnight.

Step 8: Just before serving, sprinkle a generous amount of grated cheese on top. The saltiness from the cheese creates such a wonderful contrast to the sweet, creamy pudding, making it absolutely delicious.

Servings and Timing

This Creamy Maja Blanca Recipe comfortably serves about 6 to 8 people depending on portion size. The prep time is around 15 minutes, and cooking takes approximately 25 minutes. You should allow at least 3 hours or preferably overnight for cooling and setting to achieve the perfect texture. The total time from start to finish comes to roughly 3.5 to 4 hours, but so much of that is hands-off while it chills and firms up beautifully.

How to Serve This Creamy Maja Blanca Recipe

A square piece of creamy white dish with small yellow corn kernels mixed inside, topped with a layer of golden brown crumbly bits scattered unevenly on top, placed on a plain white plate. The texture of the main dish looks soft and smooth, with a slightly fluffy appearance, while the crumb topping adds a rough contrast. The plate rests on a white marbled surface with some crumbs around it. Photo taken with an iphone --ar 4:5 --v 7

I love serving this maja blanca chilled straight from the refrigerator. The cool temperature enhances its creamy texture and makes it incredibly refreshing, especially on a warm day. You can slice it into neat squares or diamonds for easy picking at parties or family gatherings.

For garnishing, I always go for freshly grated sharp cheddar cheese or a mild cheese that melts slightly on top, adding that delightful contrast of salty and sweet. Sometimes, I sprinkle a few toasted coconut flakes around the edges for added texture and a hint of toasty flavor. Presentation-wise, serving it on a vibrant banana leaf or a pretty white plate really makes it pop.

When it comes to drinks, I find that pairing it with light, floral teas or even cold calamansi juice balances the richness nicely. For adult guests, a crisp white wine or a sparkling rosé can unexpectedly complement the creamy sweetness really well. This recipe is perfect for festive occasions, potlucks, or as a comforting dessert after a hearty Filipino meal. It’s also great for weeknight desserts because it can be prepared ahead and chilled, saving time for busy days.

Variations

One of the things I really enjoy about making this Creamy Maja Blanca Recipe is how easy it is to customize. If you prefer a vegan version, I swap out condensed and evaporated milk for coconut cream blends and use coconut sugar or maple syrup instead of white sugar. It still turns out rich and flavorful with just a bit more natural sweetness.

You can also experiment with the base by adding pandan essence or vanilla extract to elevate the aroma and add a fragrant twist. Another fun variation is to stir in some cooked sweet corn puree or blend part of the corn kernels for an even creamier texture with subtle bits throughout.

For a gluten-free and allergy-friendly dessert, the original recipe already works perfectly, but you could switch cornstarch for arrowroot powder if preferred, which has a slightly different texture but thickens just as well. Cooking methods remain the same, though I like to stir gently but continuously to prevent lumps and get that signature creamy consistency every time.

Storage and Reheating

Storing Leftovers

After enjoying your maja blanca, I recommend storing any leftovers in an airtight container or keeping them covered with plastic wrap inside the molds. It will stay fresh for up to 3-4 days in the refrigerator. Because of its creamy texture, it’s best eaten within that time to maintain its smoothness and flavor.

Freezing

Freezing maja blanca is possible, but I don’t usually do it because the texture can change slightly, becoming grainier once thawed. If you decide to freeze it, portion the dessert into freezer-safe containers with a tight seal, and it can last up to 1 month. Thaw slowly overnight in the fridge rather than at room temperature to retain the best quality.

Reheating

I typically enjoy maja blanca cold or at room temperature and don’t recommend reheating it as it can cause the texture to break down. However, if you prefer it slightly warmer, letting it sit at room temperature for 15-20 minutes is best. Avoid microwaving or applying direct heat because it can disrupt the smooth, creamy consistency that makes this dessert so delightful.

FAQs

Can I use fresh corn instead of canned cream of corn?

Yes, you can substitute fresh corn kernels blended into a creamy puree for cream of corn, which will give a more natural sweetness and texture. Just make sure to blend the corn until very smooth to replicate the cream-style consistency needed for the pudding.

What can I use if I don’t have banana leaves for molding?

If you don’t have banana leaves, lightly greased glass, metal, or silicone molds work perfectly fine. Just brush them with butter or oil to prevent sticking and the maja blanca will still come out smoothly after setting.

Is this recipe suitable for people with dairy allergies?

The traditional recipe uses condensed and evaporated milk, so it isn’t dairy-free. However, you can easily make it dairy-free by substituting those milks with coconut cream or nut-based milk alternatives and skipping the cheese topping or using a vegan cheese.

How can I tell when the maja blanca mixture is cooked properly?

You’ll know it’s ready when the mixture thickens to a sticky, glossy consistency that clings to the spoon without any lumps. Cooking it on low heat for the final 8 minutes while stirring constantly helps achieve this perfect texture.

Can I prepare this dessert ahead of time?

Absolutely! I love making the maja blanca a day before serving. Just prepare and pour it into molds, let it cool, and refrigerate overnight. This actually helps the flavors meld and the pudding set perfectly for serving.

Conclusion

I truly hope you give this Creamy Maja Blanca Recipe a try because it’s such a heartwarming dessert that’s both simple to make and delicious to enjoy. It’s one of those dishes that brings back wonderful memories but also feels fresh every time you prepare it. Whether for a special occasion or just because, I promise it’ll become a favorite in your dessert rotation too!