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Filipino Coconut Pudding

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
150 min
SERVINGS
10 servings
Dessert Filipino
Filipino Coconut Pudding
Ingredients
  • 1/2 cup water
  • 1/2 cup cornstarch
  • 1 cup coconut milk
  • 3/4 cup water
  • 1/2 cup white sugar
  • 1/4 cup fresh sweet corn kernels
  • 1/4 cup sweetened flaked coconut
Instructions
1
Preheat your oven to 350 degrees Fahrenheit and prepare an 8-inch baking dish or pie pan by spreading a generous amount of butter evenly across its surface.
2
Next, combine 1/2 cup of water with an equal amount of cornstarch in a bowl and whisk until the mixture is smooth and free of lumps.
3
In a separate saucepan, gently heat 3/4 cup of water along with coconut milk and sugar over low heat, stirring constantly until the sugar has fully dissolved.
4
As the mixture begins to simmer, bring it to a boil and then add in some fresh corn kernels. Immediately stir in the previously prepared cornstarch mixture to prevent lumps from forming as it thickens rapidly.
5
Return the saucepan to a boil and continue to cook, stirring constantly, until the mixture has reached the desired consistency and thickness, approximately 2 minutes.
6
Pour the cooked maja blanca into the prepared baking dish and allow it to cool and set, firming up over a period of 2 hours.
7
Transfer toasted coconut flakes to a dry skillet over medium heat and stir constantly until they are lightly browned, taking care not to burn them.
8
Once the coconut flakes have cooled slightly, sprinkle them over the chilled pudding before serving.