Maja Blanca Without Coconut Milk – Creamy Filipino Corn Pudding
Craving Maja Blanca but ran out of coconut milk? No problem! This Maja Blanca without coconut milk is a creamy, smooth, and delicious version made with all-purpose cream instead. It has the familiar sweet corn flavor and soft, melt-in-your-mouth texture that makes this Filipino kakanin a favorite for celebrations, merienda, and simple family desserts.
Maja Blanca Without Coconut Milk – Creamy Filipino Corn Pudding
Equipment
- Large deep pan
- Mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- Serving tray or container
- Knife for slicing
Ingredients
- 2 cups cornstarch
- 3 cups evaporated milk
- 1 cup or 1 can all-purpose cream
- 1 can condensed milk 300 ml
- 3 cups water divided
- 1 can cream-style corn
- Sugar as needed
- 4 tablespoons butter or margarine melted
Optional Toppings:
- Latik
- Grated cheese
- Extra cream-style corn
- Condensed milk
- Brown sugar
- Chocolate syrup
- Sprinkles
Instructions
- In a large deep pan, combine the evaporated milk, all-purpose cream, condensed milk, 2 cups water, and cream-style corn. Mix well.
- Taste the mixture and add sugar according to your preferred sweetness. Add the melted butter or margarine and stir until well combined.
- Heat the mixture over medium heat, stirring occasionally.
- In a separate bowl, combine the cornstarch with the remaining 1 cup water. Stir thoroughly until the cornstarch is completely dissolved and free of lumps.
- When the milk mixture is almost boiling, lower the heat. Slowly pour in the dissolved cornstarch while stirring continuously.
- Continue stirring vigorously until the mixture becomes thick, smooth, and sticky.
- Cook for about 8–10 minutes, stirring continuously to prevent lumps and sticking.
- Turn off the heat and immediately transfer the thickened maja blanca into a clean tray or container.
- Gently tap the container against the counter to release trapped air bubbles. Smooth the surface with a spatula.
- Let the maja blanca cool completely before adding your desired toppings.
- Slice into serving pieces and serve.
Notes
- For a creamier Maja Blanca, you can use milk instead of water when dissolving the cornstarch.
- Make sure the cornstarch is completely dissolved before adding it to the hot mixture.
- If the cornstarch settles while waiting, stir the mixture again before adding it to the pan.
- Once the maja blanca becomes thick, transfer it to the container immediately because it begins setting quickly.
- Adjust the sugar according to the sweetness of your condensed milk and cream-style corn.
- Latik and grated cheese are classic topping choices, but you can also use extra corn, condensed milk, or other toppings you enjoy.
- For a refreshing dessert, chill the maja blanca before serving.
Nutrition
Traditional maja blanca is usually prepared with coconut milk, but all-purpose cream gives this version a rich and creamy finish. With evaporated milk, condensed milk, cream-style corn, and cornstarch, you can make a comforting dessert using ingredients that are easy to find.
Watch how to Cook Maja blanca without Coconut Milk
What Is Maja Blanca?
Maja Blanca is a popular Filipino dessert or kakanin made from a milk-based mixture thickened with cornstarch. It is known for its soft, creamy, and slightly bouncy texture, with corn adding a gentle sweetness and pleasant bite.
It is commonly topped with latik or grated cheese, although there are many creative ways to finish it. Some versions include ube or pandan, while others add extra corn, sugar, chocolate syrup, or condensed milk.
This recipe is a little different because it does not use coconut milk. Instead, all-purpose cream adds richness while keeping the dessert creamy and satisfying.
Why You’ll Love This Recipe
This easy Maja Blanca recipe is perfect when you want a homemade Filipino dessert without complicated ingredients. You do not need an oven, special equipment, or advanced cooking skills. Everything comes together in one pan, plus a bowl for dissolving the cornstarch.
The cream makes the maja blanca rich and smooth, while the cream-style corn gives it that familiar corn flavor. You can also adjust the sweetness according to your preference and choose your favorite toppings.
Best of all, it is a practical recipe when coconut milk is unavailable. If you already have all-purpose cream in the pantry, you can still enjoy a delicious batch of maja blanca.
Ingredients
For this Maja Blanca without coconut milk, you will need:
- 2 cups cornstarch
- 3 cups evaporated milk
- 1 cup or 1 can all-purpose cream
- 1 can condensed milk, about 300 ml
- 3 cups water
- 1 can cream-style corn
- Sugar, as needed
- 4 tablespoons melted butter or margarine
For the topping, you can use latik, grated cheese, extra corn, or a drizzle of condensed milk.
How to Make Maja Blanca Without Coconut Milk
1. Make the Milk Mixture
Start by preparing the creamy base. In a large, deep pan, combine the evaporated milk, all-purpose cream, condensed milk, 2 cups of water, and cream-style corn. Stir everything together until well combined.
Taste the mixture before thickening it. If you prefer a sweeter dessert, add sugar gradually and stir until it is incorporated. Add the melted butter or margarine and mix well.
Place the pan over medium heat and continue stirring occasionally as the mixture heats.
2. Dissolve the Cornstarch
While the milk mixture is heating, prepare the cornstarch slurry. In a separate bowl, combine the cornstarch with the remaining 1 cup of water. Stir until the cornstarch is completely dissolved and there are no visible lumps.
For an even creamier result, you may use milk instead of water for dissolving the cornstarch.
Do not leave the cornstarch mixture sitting for too long without stirring. Cornstarch naturally settles at the bottom, so give it another good stir immediately before adding it to the hot milk mixture.
3. Thicken the Maja Blanca
When the milk mixture is almost boiling, reduce the heat. Slowly pour in the dissolved cornstarch while stirring continuously.
This is the most important part of making creamy Maja Blanca. Keep stirring so the cornstarch distributes evenly and does not form lumps. As it cooks, the mixture will gradually become thicker, smoother, and stickier.
Continue cooking and stirring for about 8 to 10 minutes, or until the mixture becomes very thick and smooth.
4. Transfer and Set
Once the mixture has thickened, turn off the heat immediately. Transfer the hot maja blanca into a clean tray or container.
Work quickly because the mixture starts setting as soon as it cools. If possible, have the container ready before you finish cooking.
Gently tap the container against the counter a few times to release trapped air bubbles. Use a spatula to smooth the surface into an even layer.
Allow the maja blanca to cool before adding your toppings.
5. Add Your Favorite Toppings
Once cooled, decorate the maja blanca according to your preference. Traditional latik is a classic topping, but grated cheese is another delicious choice.
You can also add extra cream-style corn, a drizzle of condensed milk, brown sugar, chocolate syrup, or colorful sprinkles. For a richer Filipino-style dessert, try combining grated cheese and latik.
Slice the maja blanca into squares or rectangles and transfer to a serving plate.
What Can I Use Instead of Coconut Milk?
If you are wondering how to make maja blanca without coconut milk, all-purpose cream is an easy option. It provides richness and creaminess without overpowering the sweet corn flavor.
Heavy cream can also be used, although the final texture and richness may vary. Since this recipe already contains evaporated milk and condensed milk, the all-purpose cream blends naturally into the mixture.
If you want a lighter version, you can use milk in some of the liquid portions, but expect the texture to be slightly different.
Tips for Making the Best Maja Blanca
Use a large, deep pan because the mixture becomes thick and can bubble as it cooks. Stir continuously once the cornstarch is added to prevent lumps and keep the bottom from sticking.
Always dissolve the cornstarch completely before adding it to the hot mixture. If it settles while waiting, stir it again before pouring.
Do not wait too long to transfer the cooked maja blanca. Once it becomes thick and smooth, move it into the prepared container right away.
For a creamier texture, use milk instead of water when dissolving the cornstarch. You can also adjust the sugar depending on how sweet you like your dessert.
Serving and Storage
Maja Blanca can be enjoyed slightly warm, at room temperature, or chilled. For a firmer and refreshing dessert, let it cool completely and refrigerate it before serving.
Store leftovers in a covered container in the refrigerator and enjoy them while fresh. Keep the toppings covered as well if you are preparing the dessert ahead of time.
What Makes This Version Different?
The absence of coconut milk lets this recipe lean into the creamy taste of dairy ingredients. The all-purpose cream works well with the evaporated milk and condensed milk, creating a smooth base for the corn.
Because there is no coconut milk, this version can be useful when you want maja blanca but have pantry staples. It also gives you a chance to customize the dessert with toppings your family enjoys.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Maja blanca is convenient for parties because it can be prepared ahead and chilled until serving time.
Why did my maja blanca become lumpy?
Lumps usually happen when the cornstarch is not fully dissolved or when it is added without continuous stirring. Make sure the slurry is smooth before adding it, then keep stirring as the mixture thickens.
Can I use milk instead of water?
Yes. Milk can replace the water in the cornstarch slurry for a richer result. The original recipe also allows milk in the main mixture for a creamier dessert.
Can I add cheese?
Absolutely. Grated cheese is a popular topping and adds a pleasant salty contrast to the sweet, creamy maja blanca.
A Filipino Favorite Without the Coconut Milk
There is something special about homemade Maja Blanca. It is simple enough for an ordinary merienda but festive enough for birthdays, reunions, holidays, and family gatherings. The creamy texture, sweet corn, and delicious toppings make every slice satisfying.
If you do not have coconut milk at home, do not let that stop you from making this Filipino favorite. This Maja Blanca without coconut milk proves that a simple ingredient swap can still give you a creamy, flavorful, and crowd-pleasing dessert.
Prepare a batch, chill it, add your favorite toppings, and enjoy a delicious homemade kakanin with family and friends.
Maja blanca without Coconut Milk Resipe ( Tagalog )
- 2 tasa cornstarch
- 3 tasa evaporated milk
- 1 lata o 1 tasa all-purpose cream
- 1 lata condensed milk (300mL)
- 3 tasa ng tubig
- 1 lata cream-style corn
- Asukal kung kinakailangan
- 4 kutsarang margarine o mantikilya ( tinunaw )
- Sa kawali, ilagay dito ang evaporated milk, all-purpose cream, condensed milk, 2 tasa ng tubig ( o gatas ), at cream-style corn. Haluin at tikman kung okay na ang tamis nito.
- Dagdagan ng asukal kung kinakailangan. Ihalo dito ang margarine o mantikilya. Pakuluin sa katamtamang init.
- Sa mangkok, maghalo ng cornstarch at 1 tasa ng tubig ( o gatas para maging mas-creamy). Ihalo hanggang matunaw ang cornstarch. Itabi.
- Pagpakulo na ang Maja Blanca, ibaba ang init at haluin ang cornstarch dito. Ipagpatuloy ang paghalo hanggang maging malagkit ito. Haluin ng 8 – 10 minuto.
- Tanggalin sa init at ilipat ang Maja Blanca sa trey. Ipantay ang itass at palamigin ng konti bago dagdagan ng mga sahog.
- Hiwain at ienjoy !
