No-Bake Coconut Maja Blanca Pudding

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, sweet Filipino coconut pudding made with coconut milk and corn, chilled to a smooth, custard-like consistency. This Filipino-inspired recipe, ready in about 25 minutes, layers coconut milk, corn kernels (fresh or canned), cornstarch into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 6 Filipino cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large saucepan, combine 4 cups coconut milk and 1 cup granulated sugar. Heat over medium heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling.
  2. Step 2: In a separate bowl, mix 1 cup cornstarch with 1 cup of the warm coconut milk mixture until smooth, no lumps.
  3. Step 3: Slowly pour the cornstarch mixture back into the saucepan with the remaining coconut milk, stirring constantly to avoid lumps.
  4. Step 4: Add 1 cup corn kernels, 1/2 cup sweetened condensed milk, and 1/4 tsp salt. Continue cooking over medium heat, stirring constantly for about 10 minutes until the pudding thickens and coats the back of a spoon.
  5. Step 5: Pour the thickened pudding into a greased 8x8-inch dish and spread evenly. Let cool to room temperature, then refrigerate for at least 2 hours until set.
  6. Step 6: Before serving, sprinkle with 1/4 cup toasted shredded coconut for added texture and flavor, if desired.

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