Ube Maja Blanca with Latik: Easy Filipino Ube Coconut Pudding
If you love ube and classic Filipino kakanin, this Ube Maja Blanca with Latik is a dessert you will want to make again and again. It has the creamy, milky texture of traditional maja blanca, a delicious ube flavor, and a generous topping of golden coconut curds. Best of all, this ube maja recipe uses simple ingredients and does not require an oven.
Ube Maja Blanca with Latik
Equipment
- Large saucepan
- Small mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Serving tray or mold
- Frying pan
- Fine mesh strainer
Ingredients
For the Ube Maja Blanca
- 5 cups coconut milk
- 1 can evaporated milk 370 mL
- 1 can ube-flavored condensed milk 300 mL
- 1 ½ cups cornstarch
- 1 cup water
- 2 drops ube flavoring optional
For the Coconut Latik
- 1 cup coconut cream
Instructions
Prepare the Ube Maja
- In a large saucepan, combine the coconut milk, evaporated milk, and ube-flavored condensed milk. Add the optional ube flavoring and whisk until well combined.
- Cook over medium heat, stirring occasionally to prevent the mixture from scorching.
- In a separate bowl, combine the cornstarch and water. Stir thoroughly until the cornstarch is completely dissolved and free of lumps.
- Once the milk mixture begins to boil, lower the heat.
- Stir the cornstarch mixture again, then slowly pour it into the hot milk mixture while stirring continuously.
- Keep stirring for about 8–10 minutes, or until the mixture becomes thick, smooth, and glossy.
- Remove from heat and immediately transfer the maja into a clean tray or mold.
- Smooth the surface with a spatula and allow it to cool completely. Chill until firm.
Prepare the Coconut Latik
- Pour the coconut cream into a clean pan.
- Cook over low heat until the coconut cream begins to boil and separate.
- Stir occasionally to prevent the coconut curds from sticking to the bottom.
- Continue cooking until the coconut curds turn light golden brown.
- Remove from heat and immediately strain the coconut curds from the coconut oil.
- Set the golden-brown latik aside to cool.
Serve
- Once the ube maja has completely set, slice it into squares or your preferred serving size.
- Place the slices on a serving plate or banana leaf.
- Top generously with the prepared coconut latik.
- Serve chilled and enjoy!
Notes
- Stir the cornstarch slurry again immediately before adding it to the milk because cornstarch settles quickly.
- Add the cornstarch mixture slowly while stirring continuously to create a smooth, lump-free maja.
- Once the mixture thickens, transfer it to the tray immediately because maja blanca sets quickly.
- For a stronger ube flavor and deeper purple color, add a few drops of ube flavoring. This is optional because the ube-flavored condensed milk already provides flavor.
- Cook the coconut cream over low heat when making latik. The curds can burn quickly once they begin turning brown.
- Strain the latik immediately after reaching a light golden-brown color to prevent the residual heat from over-browning the curds.
- Chill the maja before serving for a firmer texture and refreshing taste.
- For a more traditional presentation, serve individual slices on banana leaves before adding the latik.
- The coconut oil separated while making latik can be saved and used for other cooking or baking purposes.
Nutrition
It is a delicious choice for merienda, family gatherings, celebrations, or simply when you are craving a chilled Filipino dessert. The smooth purple pudding is soft, creamy, and lightly sweet, while the latik adds a rich toasted coconut flavor that makes every bite extra special.
Watch how to Cook Ube Maja with Latik
What Is Ube Maja Blanca?
Ube maja blanca is a Filipino variation of the classic maja blanca, a coconut milk pudding traditionally thickened with cornstarch. While regular maja blanca is often flavored with corn, this version gets its distinct taste and color from ube-flavored condensed milk and optional ube flavoring.
Maja blanca is one of the many beloved Filipino kakanin enjoyed during merienda, celebrations, holidays, and family gatherings. Its soft, jelly-like consistency makes it different from cakes and pastries, while its creamy coconut base gives it a familiar Filipino flavor.
Adding latik takes this dessert to another level. The coconut cream is slowly cooked until it separates into coconut oil and golden-brown curds. Those toasted curds are sprinkled over the chilled maja, giving the smooth pudding a delicious contrast in texture.
Why You’ll Love This Recipe
There are plenty of reasons to put this Filipino dessert on your must-make list.
First, it is incredibly easy. The main process involves mixing the milk ingredients, thickening them with cornstarch, and letting the mixture set. There is no complicated baking process and no special equipment required.
Second, the ingredients are easy to find. Coconut milk, evaporated milk, condensed milk, and cornstarch are common pantry or grocery-store ingredients. If you already have ube-flavored condensed milk, you are halfway to a colorful dessert.
Third, it is perfect for sharing. You can prepare one large tray for a family gathering or make several smaller containers for individual servings. It also looks beautiful once sliced and topped with golden latik.
Finally, the combination of creamy ube and toasted coconut is simply irresistible. If you are an ube lover, this may quickly become your new favorite kakanin.
What Is Latik?
Latik is a traditional Filipino topping made by cooking coconut cream until the liquid separates and the coconut solids turn golden brown. The browned coconut curds are strained from the coconut oil and used as a topping for different Filipino desserts and rice cakes.
Many people think latik is made from dried coconut mixed with sugar, but traditional latik is much simpler. It comes from coconut cream alone. As it cooks, the cream changes from a smooth white liquid into coconut curds and oil.
The trick is patience. The coconut cream needs to cook gently so the curds can brown without burning. Once finished, the golden curds provide a nutty, rich, and slightly toasted flavor that pairs beautifully with ube maja.
Ingredients
For the ube maja blanca, you will need:
- 5 cups coconut milk
- 1 can evaporated milk, 370 mL
- 1 can ube-flavored condensed milk, 300 mL
- 1 ½ cups cornstarch
- 1 cup water
- 2 drops ube flavoring, optional
For the coconut latik:
- 1 cup coconut cream
Coconut milk creates the creamy base, evaporated milk adds richness, and ube-flavored condensed milk provides sweetness and ube flavor. Cornstarch gives the pudding its firm yet tender texture.
How to Make Ube Maja Blanca with Latik
1. Prepare the Milk Mixture
Start by pouring the coconut milk, evaporated milk, and ube-flavored condensed milk into a large saucepan. If you want a stronger ube aroma and deeper color, add two drops of ube flavoring.
Whisk the mixture gently until everything is well combined. Place the saucepan over medium heat and allow the mixture to heat gradually. Stir occasionally, especially as the mixture becomes hotter, to prevent the milk from scorching at the bottom.
2. Dissolve the Cornstarch
While the milk mixture is heating, prepare the thickener. Place the cornstarch and water in a separate bowl. Stir thoroughly until the cornstarch is completely dissolved.
Do not skip this step. Cornstarch settles quickly, and any lumps can make your maja uneven. Give the mixture another good stir right before adding it to the hot milk.
3. Thicken the Maja
When the milk mixture starts to boil, reduce the heat to low. Slowly pour in the dissolved cornstarch while stirring continuously.
Keep stirring vigorously as the mixture thickens. This may take around 8 to 10 minutes. As the cornstarch cooks, the mixture will become noticeably thicker and smoother.
Once the maja is thick, smooth, and glossy, turn off the heat. Immediately transfer it to a clean tray or container. Work quickly because maja starts setting soon after it thickens.
Tap the container gently against the counter to remove air pockets and help level the surface. Use a spatula to smooth the top, then allow it to cool.
4. Make the Coconut Latik
While the maja is cooling, prepare the topping. Pour the coconut cream into a clean pan and cook it over low heat.
As the coconut cream heats, it will begin to boil and separate. Stir occasionally, especially around the bottom and sides of the pan, so the curds do not stick and burn.
Continue cooking until the coconut solids become light golden brown. Watch them carefully toward the end because they can go from golden to burnt quickly.
Remove the pan from the heat immediately. Strain the coconut curds from the coconut oil and set the golden latik aside.
5. Slice and Serve
Once the ube maja has completely cooled and set, slice it into squares or your preferred serving size. Transfer each piece to a plate or banana leaf, then sprinkle a generous amount of latik on top.
Serve chilled for the best texture and flavor. The cool, creamy ube pudding with warm toasted coconut notes from the latik is an especially satisfying combination.
Tips for Perfect Ube Maja
For a smooth maja blanca, dissolve the cornstarch completely before adding it to the milk mixture. If there are lumps in the slurry, they can remain in the finished dessert.
Keep stirring once the cornstarch is added. Continuous stirring helps prevent lumps and keeps the bottom from scorching.
Do not walk away while making the latik. The coconut curds need attention near the end of cooking because they brown quickly.
If you prefer a stronger ube flavor, you can add a little more ube flavoring. Start with a small amount, since concentrated flavoring can become overpowering.
For a firmer maja, make sure the full amount of cornstarch is used. For a softer texture, slightly reducing the cornstarch can work, although the dessert may be harder to slice cleanly.
Let the maja cool completely before cutting. Chilling it also helps the pudding firm up and makes the slices cleaner.
A Favorite Filipino Kakanin
Ube maja blanca with latik combines familiar Filipino flavors in a dessert that is colorful, creamy, and wonderfully simple.
Ube gives the classic maja a modern favorite flavor, while coconut milk keeps it connected to the traditional Filipino kakanin we know and love. Then comes the latik: golden, toasted, and rich enough to make every spoonful more exciting.
This is also a wonderful recipe for celebrations. Prepare it ahead of time, chill it, slice it when ready, and add the latik just before serving. It can be enjoyed during birthdays, fiestas, holidays, potlucks, or an ordinary afternoon when you simply want something sweet.
It is a practical make-ahead dessert, so you can prepare it before guests arrive and enjoy the occasion together.
Conclusion
This easy Ube Maja Blanca with Latik recipe is proof that an impressive Filipino dessert does not need complicated ingredients or difficult techniques. With coconut milk, evaporated milk, ube-flavored condensed milk, cornstarch, and coconut cream, you can create a creamy kakanin that looks beautiful and tastes even better.
If you are already a fan of ube, this dessert is definitely worth trying. The smooth and sweet ube maja paired with crunchy, toasted coconut latik creates a combination that is hard to resist. Serve it cold, share it with family and friends, and enjoy a delicious Filipino treat made right in your own kitchen.
