Special Maja Blanca Recipe: The Ultimate Noche Buena Dessert
Make the creamiest maja blanca for your Noche Buena celebration! Rich coconut milk pudding loaded with sweet corn kernels and topped with golden latik—the dessert that belongs on every Filipino Christmas table. Ready in 25 minutes plus chilling time.
About Special Maja Blanca Recipe
Make the creamiest maja blanca for your Noche Buena celebration! Rich coconut milk pudding loaded with sweet corn kernels and topped with golden latik—the dessert that belongs on every Filipino Christmas table. Ready in 25 minutes plus chilling time.
What is Special Maja Blanca Recipe?
Maja blanca is the dessert that appears like magic on every Filipino celebration table—from Christmas Noche Buena to town fiestas to simple Sunday family lunches. This "espesyal" version takes the beloved classic to new heights by enriching the coconut base with evaporated and condensed milk, creating an impossibly creamy, melt-in-your-mouth pudding that will have everyone reaching for seconds. Topped with homemade latik (golden coconut curds), each silky bite delivers pure Filipino comfort.
Why This Recipe Works
This special maja blanca recipe delivers exceptional results because it uses a triple-milk combination (coconut milk, evaporated milk, and condensed milk creates layers of creaminess that plain coconut milk alone cannot achieve), features homemade latik from scratch (the golden coconut curds add authentic flavor and satisfying crunch), includes sweet corn kernels for textural contrast (soft pudding meets tender corn in every bite), and yields a large batch perfect for sharing (a 13x9 pan serves a crowd at any gathering). The result is a maja blanca that's richer and more indulgent than the basic version—truly deserving of its "espesyal" title.
Popular Variations
Maja blanca is wonderfully adaptable. Popular variations include Maja Blanca con Queso (topped with grated cheese instead of latik for a sweet-salty contrast), Ube Maja Blanca (infused with purple yam for stunning color and earthy sweetness), Maja Langka (studded with ripe jackfruit pieces), Pandan Maja Blanca (flavored with fragrant pandan extract), and Maja Mais with Cheese (combining both corn kernels and cheese topping). Some modern versions also incorporate macapuno (coconut sport) or even buko (young coconut) strips.
Ingredients
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For the Latik (Coconut Curds)
Coconut Cream
1 can (13.5 oz / 400ml)
For the Pudding
Coconut Milk
2 cans (13.5 oz / 400ml each)
Evaporated Milk
1 can (12 oz / 354ml)
Condensed Milk
1 can (14 oz / 397g)
White Sugar
¾ cup
Sweet Kernel Corn
1 can (15 oz) (drained (reserve liquid))
Cornstarch
1 cup
Water
½ cup (or use reserved corn liquid for extra flavor)
How to Make Special Maja Blanca Recipe
Make the Latik
Pour coconut cream into a pan over medium heat. Let it bubble away, stirring now and then, as the liquid slowly reduces. You'll notice it getting thicker—this is when the magic starts. Turn down the heat once you see oil pooling and solids forming. Keep stirring and scraping to prevent burning. When those curds turn a beautiful golden brown, strain them through a fine-mesh sieve. Set aside both the latik and the fragrant coconut oil.
Prepare the Baking Dish
Brush the bottom and sides of a 13x9 inch baking dish with the reserved coconut oil. This prevents sticking and adds a subtle coconut flavor to the edges. Set aside.
Combine the Milk Base
In a large, heavy-bottomed pot, combine the coconut milk, evaporated milk, condensed milk, and sugar. Stir well to combine all the ingredients.
Heat the Mixture
Place the pot over medium heat and bring to a gentle boil, stirring occasionally to dissolve the sugar completely. Be careful not to let it come to a rapid boil, as this can cause the milk to curdle or separate.
Add the Corn
Once the mixture is gently bubbling, add the drained corn kernels. Stir to distribute evenly and continue cooking for 2-3 minutes.
Prepare the Cornstarch Slurry
While the milk mixture simmers, combine the cornstarch and water (or reserved corn liquid) in a small bowl. Stir until the cornstarch is completely dissolved with no lumps remaining. Add the cornstarch slowly to the water to make stirring easier.
Thicken the Pudding
Slowly stream the cornstarch slurry into the pot while whisking vigorously—this is key to avoiding lumps. Now the real work begins: stir continuously over medium heat as the mixture transforms from liquid to a thick, glossy paste that pulls cleanly from the pot. This takes 10-15 minutes of dedicated stirring. Yes, your arm will protest, but the creamy results are worth it!
Set the Maja Blanca
Working quickly while the mixture is still hot, pour it into your prepared baking dish. Dip a spatula in coconut oil and smooth the surface into an even layer. Let it sit at room temperature for about 30 minutes—rushing to cover it will cause problems later.
Chill Until Set
Once the surface feels cool to the touch, loosely cover with plastic wrap (keep it hovering above the surface, not touching) and refrigerate. Give it at least 2-4 hours to firm up completely—overnight is even better if you're prepping ahead for Noche Buena.
Top and Serve
Just before serving, give the top a light brush of coconut oil for that irresistible sheen. Scatter your homemade latik generously across the surface—don't be shy! Slice into squares and watch your family gather around.
Pro Tips for Perfect Special Maja Blanca Recipe
Watch Your Latik Closely
Golden brown is the goal—pull it off the heat just before it reaches your desired color since it continues toasting from the pan's heat. Dark latik tastes burnt and bitter.
Boost the Corn Flavor
Don't throw away that liquid from the canned corn! Mix it with enough water to reach ½ cup total, then use this as your cornstarch slurry base for an extra layer of sweet corn taste.
Commit to the Stir
Here's where you earn your dessert! Once that cornstarch goes in, keep your whisk moving non-stop. Walk away for even a minute and you'll end up with lumpy pudding and a scorched pot bottom.
Patience Before Covering
Let steam escape first! If you wrap hot maja blanca in plastic, trapped moisture condenses and drips back down, leaving unappealing wet spots on your beautiful pudding surface.
How to Store Special Maja Blanca Recipe
Refrigerator:
Store in an airtight container or cover the baking dish tightly with plastic wrap. Keeps well for up to 3-4 days in the refrigerator. The maja blanca is best served chilled.
Freezer:
Not recommended. Freezing will alter the texture, making it watery and grainy when thawed.
Reheating:
Maja blanca is delicious straight from the refrigerator. There's no need to reheat—it's meant to be enjoyed cold! Add fresh latik on top of leftover slices for the best experience.
Don't Feel Like Cooking?
Find restaurants serving Maja Blanca near you.
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