Become a Maja Blanca expert with this clear, easy-to-follow guide. Below you’ll find a simple recipe, a complete ingredient list with alternatives, and step-by-step instructions so you can make a smooth, creamy Filipino coconut-corn pudding at home.
What is Maja Blanca?
Maja Blanca is a classic Filipino coconut-and-corn pudding. It has a firm, pudding-like texture—firmer than tapioca pudding—and is often served at parties and family gatherings. Traditional versions use cornstarch for thickening, but this simplified recipe replaces cornstarch with unflavored gelatin for a fast, lump-free result that requires minimal stirring.
Why this version?
This recipe eliminates long, tiring stirring and the risk of lumps from cornstarch. Using Knox unflavored gelatin allows the mixture to set with a smooth, creamy consistency while saving time and effort. The result is lightly sweet, rich, and easy to prepare.
Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut milk
- 1 cup water
- 1 can (about 425 g) cream-style corn
- 3 packs Knox unflavored gelatin (or equivalent gelatin by weight)
Equipment
- Medium saucepan
- Ladle or spoon for stirring
- Flat pan or container for chilling
Instructions
- Pour 1 cup of water into a small to medium saucepan. Sprinkle in the 3 packs of Knox gelatin, stir briefly, and let it sit for about 2 minutes to bloom.
- In a separate pan, warm the coconut milk over medium heat for about five minutes (do not boil).
- Add the warmed coconut milk to the bloomed gelatin and stir until the gelatin dissolves. Add the condensed milk and cream-style corn, then reduce heat to low and simmer gently for about five minutes, stirring occasionally to combine.
- Pour the mixture into a flat pan or container. Let it cool to room temperature, then refrigerate overnight or until fully set and cold.
- Cut into squares or scoop and serve chilled.
Tips and notes
- If you prefer a slightly firmer texture, increase gelatin slightly (follow package conversions). If you want a softer set, reduce gelatin by a small amount.
- For a less sweet version, use a light coconut milk or reduce the amount of condensed milk and adjust sweetness to taste.
- You can garnish with toasted grated coconut or a few whole corn kernels for texture and presentation.
- To avoid lumps, ensure the gelatin fully dissolves in the warm liquid before combining with other ingredients.
What I love about this recipe
- No long stirring required
- Not overly sweet
- Smooth, creamy consistency
- Only a few, easy-to-find ingredients
Easy Maja Blanca Recipe
Maja Blanca is a beloved Filipino dessert made with coconut milk and cream-style corn. This version uses gelatin instead of cornstarch to create a smooth, firm pudding with minimal effort.
Course: Dessert
Cuisine: Filipino
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 12
Author: Shobee
Ingredients
- 1 can (14 oz) condensed milk
- 1 cup coconut milk
- 1 cup water
- 1 can (425 g) cream-style corn
- 3 packs white Knox gelatin
Instructions
- Pour 1 cup cold water into a saucepan and sprinkle 3 packs of Knox gelatin over it. Let stand 2 minutes to bloom.
- Warm the coconut milk over medium heat for about five minutes. Add the warmed coconut milk to the bloomed gelatin, then stir in the condensed milk and cream-style corn. Reduce heat to low and simmer for about five minutes, stirring to combine.
- Pour the mixture into a pan, let cool, then refrigerate overnight or until firm and cold.
- Serve Maja Blanca chilled.
Tried this recipe?
If you make this, enjoy sharing it with friends and family—it’s an easy, crowd-pleasing dessert.