Maja Blanca Recipe Ingredients: A Creamy Coconut Delight

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Maja Blanca is a delightful Filipino dessert that combines the creaminess of coconut milk with the sweetness of condensed milk. This classic treat is surprisingly simple to make and requires minimal ingredients.

Ingredients

Filipino Maja Blanca recipe
Filipino Maja Blanca recipe

1 cup (240 ml) coconut milk

  • 1 cup (240 ml) water
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (60 ml) cornstarch
  • 1/4 teaspoon salt
  • 1 (354 ml) can condensed milk
  • 1/2 cup (120 ml) evaporated milk
  • 1 cup (240 ml) shredded coconut, unsweetened

  • Directions

    1. Prepare the cornstarch slurry: In a medium bowl, whisk together the cornstarch, water, and a pinch of salt until smooth. Set aside.

    2. Heat the coconut milk: In a saucepan over medium heat, combine the coconut milk and granulated sugar. Bring the mixture to a simmer, stirring constantly to dissolve the sugar.

    3. Temper the cornstarch slurry: Slowly whisk the cornstarch slurry into the simmering coconut milk mixture. Continue whisking constantly until the mixture thickens and becomes translucent. This should take about 3-5 minutes.

    4. Incorporate the milks: Reduce heat to low and slowly whisk in the condensed milk and evaporated milk. Be careful not to let the mixture boil, as it can curdle. Stir continuously until well combined.

    5. Finishing touches: Remove the pan from the heat and stir in the shredded coconut. Pour the mixture into a serving dish or individual ramekins. Allow the maja blanca to cool completely at room temperature, then refrigerate for at least 2 hours before serving.

    Nutrition Facts (per serving)

    Calories: 350 (approx.)

  • Fat: 18g (approx.)
  • Saturated Fat: 12g (approx.)
  • Cholesterol: 30mg (approx.)
  • Sodium: 80mg (approx.)
  • Carbohydrates: 40g (approx.)
  • Sugar: 35g (approx.)
  • Protein: 2g (approx.)

  • Conclusion

    Maja Blanca is a versatile dessert that can be enjoyed chilled or slightly warmed. It’s perfect for any occasion, from potlucks and birthday parties to a simple after-dinner treat. With its creamy texture and subtle sweetness, this Filipino delight is sure to become a new favorite.

    Frequently Asked Questions (FAQs)

    1. Can I use sweetened shredded coconut instead of unsweetened?

    Yes, you can use sweetened shredded coconut. However, keep in mind that the overall sweetness of the maja blanca will increase. You might want to adjust the amount of granulated sugar used to compensate for the sweetness of the coconut.

    2. What is a good substitute for cornstarch?

    If you don’t have cornstarch, you can use arrowroot powder as a 1:1 substitute. However, tapioca starch or rice flour might not achieve the same thickening consistency.

    3. How long will maja blanca last in the refrigerator?

    Maja blanca can be stored in the refrigerator for up to 3 days. Make sure to cover the dish or individual ramekins tightly to prevent spoilage.

    4. Can I freeze maja blanca?

    Yes, maja blanca freezes well. Once chilled, transfer the maja blanca to an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

    5. How can I make maja blanca vegan?