Maja Blanca (Creamy Milk Pudding) – a delicious recipe with coconut milk, condensed milk, white sugar, fresh milk, cornstarch, corn kernel. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large sauce pan, bring the coconut milk to a soft boil over medium heat.
2
When the coconut milk is starting to boil, add the condensed milk and sugar. Stir the mixture until it is well blended. Let it simmer for about 8-10 minutes.
3
In a separate bowl, mix the fresh milk and cornstarch together. Stir until the milk and cornstarch are well blended.
4
After 8-10 minutes of simmering,slowly add the cornstarch mixture to the coconut milk mixture while continuously stirring the mixture.
5
When it is well blended,add the corn kernels, if desired.
6
Continue to stir the mixture over medium heat until you reach your desired consistency.
7
Pour in to an aluminum tray or any container of your choice. Greasing the container slightly with butter is optional.
8
Top it with coconut flakes.
9
Let it cool for at least an hour before slicing.
450
kcal
Calories
5
g
Fat
97
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 (400 ml) cans coconut milk (or 4 c Coconut Milk), 1 (398 ml) can sweetened condensed milk (398mL=14oz.), 1 cup white sugar (about less than 3/4 c will do fine,but if you want it sweeter use the 1 c), 1 cup fresh milk or 1 cup water, and more.
Yes, Maja Blanca (Creamy Milk Pudding) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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