Maja blanca is a Filipino coconut pudding topped with kalik which is a sweet crumbly topping made from coconut milk Serve this creamy delicacy for dessert or as a snack
Prep Time
2 hrs
Dificult
Medium
Servings
2 hrs 45 mins
Ingredients
Instructions
Gather ingredients.
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To make the latik: Bring coconut milk to a boil in a large nonstick skillet over high heat. Continue to boil
stirring occasionally
until oil begins to separate from the milk
about 5 minutes.
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Reduce heat to medium. Continue to cook
scraping the bottom of the skillet regularly with a heatproof spatula until only golden brown residue and oil is left
about 15 minutes. It will look a bit like ground meat
this is normal.
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Strain mixture to separate coconut solids from the oil. The coconut solids are the latik and will be served with the pudding. Reserve the oil for another use. Cover and chill the latik until serving time.
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Line an 8-inch square baking pan with parchment paper
extending the paper up two sides of the pan. Set aside.
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To make the pudding: Whisk sugar and cornstarch together in a medium saucepan.
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Stir in coconut cream
cream-style corn
and corn kernels
if using. Bring to a boil over high heat
stirring constantly
about 5 minutes. Reduce heat to medium. Continue to cook and stir until mixture is thick and bubbly
2 minutes.
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Pour corn mixture into the prepared pan. Cover and refrigerate until chilled
at least 2 hours or up to 24 hours before serving.
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Invert pudding carefully onto a serving plate. Remove parchment and discard. Cut into 12 slices. Remove latik from the refrigerator. Chop finely
if desired. Sprinkle latik over each slice.
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