Filipino Coconut Pudding

Preparation time

1 Hour

Cooking time

20 Minutes

Serves

8-10

Maja Blanca is traditionally prepared for Christmas but can really be eaten anytime.

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Indulge in a sweet and creamy pudding that is spiked with yellow corn and chilled to perfection.

Ingredients

4
cups
Coconut Milk
3/4
cup
Corn Starch
1
can
Condensed Milk
3/4
cup
Fresh Milk
3/4
cup
Granulated Sugar
1
can
Whole Sweet Kernel Corn
5
tablespoons
Toasted Grated Coconut

Directions

Pour the coconut milk in a cooking pot and heat it up, stirring continuously.
Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
Simmer for 8 minutes.
Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted.
Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
Allow to cook while stirring until the mixture reaches your desired thickness.
Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula.
Allow to cool down then refrigerate for at least 1 hour.
Garnish with toasted grated coconut.
Serve cold. Share and enjoy!

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