On my recent flight back to California from Manila, Philippines aboard a Philippine Air Lines flight, I was served Maja Blanca---- a traditional coconut milk/cream pudding, a very popular dessert in the Philippines especially served during special occasions and Holidays. The pudding was thick, rich and creamy. It was delicious! And I am not easily impressed with airline food. It was so good I had to tell the flight attendant about it and commended the airline for it.
So once back home, I had to recreate the dessert but added a twist to it to make it richer, creamier and more delicious. This is my Maja Blanca in Coconut Cream Sauce. Give it a try. I am sure you will love it. Best, best served chilled.
INGREDIENTS
2 ½ cups coconut cream
1 ½ cups fresh whole milk
¾ cup baker’s sugar
1 cup whole kernel corn - drained
¾ cup corn starch
pinch of salt
1 can 15 oz. coconut cream
4 Tablespoons powder sugar
½ Tablespoon cornstarch
pinch of salt
INSTRUCTIONS
Pudding:
Grease a bowl or a pan with butter. Set aside.
Make a slurry by mixing cornstarch with ¼ cup of fresh milk (from the 1 ½ cups in pudding ingredients). Set aside.
Combine coconut cream, milk, and sugar in a Rondeau pan.
Mix until sugar is dissolved.
Place pan on stove and turn heat to medium.
Stir mixture until a slow boil is achieved.
Add corn kernels and stir.
Add pinch of salt. Stir
Add the cornstarch mixture, making sure to mix well prior to adding into the pan.
Stir constantly until the mixture thickens into a paste-like consistency.
Turn off heat. Transfer mixture to greased bowl or pan.
Tap the bowl or pan on the counter a few times to rid of trapped bubbles for a smooth pudding.
Let chill in the fridge until ready to serve.
Cream Sauce:
Make a slurry by mixing cornstarch with ¼ cup of coconut milk. Set aside.
Combine remaining coconut cream and powder sugar in a saucepan.
Place pan on stove and turn heat to medium.
Stir occasionally until slightly reduced.
Add pinch of salt.
Add the cornstarch mixture, making sure to mix well prior to adding into the pan.
Stir constantly and cook until desired consistency is achieved. When chilled, sauce will significantly thicken.
Putting it all together:
Pour some coconut cream sauce on a dessert plate. Slice a piece of Maja Blanca and place on top of sauce. Or drizzle a slice of Maja Blanca with the coconut cream sauce.
Best served chilled.
