Maja Blanca (Coconut Pudding)

Recipe View Prepare the Pan & Cornstarch Mixture (5 minutes): Butter an 8-inch baking dish or pie pan and set aside. In a bowl, whisk together 1/2 cup water and cornstarch until completely smooth. Ensure no lumps remain. Set aside.

Recipe View Cook the Maja Blanca (20 minutes): In a saucepan over low heat, combine the coconut milk, 3/4 cup water, and sugar. Stir continuously until the sugar is fully dissolved. Increase the heat to medium and bring the mixture to a gentle boil. Add the corn kernels and stir. Gradually pour in the cornstarch mixture, stirring vigorously and continuously to prevent any lumps from forming as the mixture thickens rapidly. Return to a boil and then reduce the heat to a simmer. Continue to simmer, stirring constantly, until the mixture is fully thickened and smooth, about 2 minutes.

Recipe View Cool and Set (2 hours): Pour the hot Maja Blanca into the prepared baking dish, spreading it evenly. Set aside to cool completely and then refrigerate until firm, approximately 2 hours.

Recipe View Toast Coconut Flakes (5 minutes): Place the coconut flakes in a dry skillet over medium heat. Stir constantly to ensure even toasting and prevent burning. Once the flakes are golden brown and fragrant, remove them from the skillet and transfer them to a bowl to cool.

Recipe View Serve (2 minutes): Once the Maja Blanca is firm and chilled, sprinkle the toasted coconut flakes generously over the top. Serve cold and enjoy!