Ingredients

The following ingredients have 9 Servings
  • 2 cans (13.5 ounces each) coconut milk
  • 1 can (14 ounces) cut corn, drained
  • 1/2 cup sugar
  • 1/4 cup cold water
  • 1/2 cup cornstarch
  • 1/4 cup desiccated coconut flakes

Instruction

  • In a saucepan, combine coconut milk, corn, and sugar. Over medium heat, bring to a gentle boil, stirring occasionally until sugar is dissolved.
  • In a small bowl, mix cornstarch and cold water until completely smooth. Slowly add to coconut milk, whisking vigorously to prevent lumps. 
  • Continue to cook, whisking regularly, for about 2 to 4 minutes or until mixture thickens to a smooth paste consistency.
  • In a lightly greased 8 x 8 baking dish, transfer thickened coconut mixture. Using a spatula, smooth surface. 
  • Allow pudding to cool for a few minutes. Cover and refrigerate for about 1 to 2 hours or until completely set.
  • In an ungreased skillet over medium heat, toast shredded coconut, stirring frequently, for about 1 to 2 minutes or until golden brown. Remove from heat immediately.
  • To serve maja blanca, sprinkle toasted coconut flakes on top and cut into squares.