Maja Blanca Sweet Coconut Pudding Food

MAJA BLANCA (COCONUT PUDDING)

Steps:

• Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
• Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
• Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

MAJA BLANCA (SWEET COCONUT PUDDING)

Steps:

• 1. Cook 4 cups of coconut milk in a casserole at low heat.
• 2. Mix the cornstarch and sugar into a bowl with the fresh milk and stir until the cornstarch and sugar is dissolved.
• 3. When the coconut milk is heated, mix in the cornstarch, sugar, milk mixture.
• 4. Add the butter and corn kernel.
• 5. Constantly stir all the ingredients in low heat (this is important! you don't want them to cook in clumps).
• 6. You will know that the maja blanca is already cooked when it is pasty and there is no grainy feeling on your palate once you taste it.
• 7. Transfer the mixture into a flat glass container.
• 8. Grate cheese on top of the maja blanca and place inside the fridge. It's tastier when its served cool.

MAJA BLANCA ESPECIALE (CORN AND COCONUT CREAM PUDDING)

Steps:

• Latik topping: Boil 1 cup of coconut cream in a saucepan over medium heat until coconut oil and coconut milk solid separate, stirring constantly, about 15 minutes. Continue cooking until the milk solids become golden brown. Drain oil.
• Grease two 9 inch round pans and set aside. Mix cornstarch and sugar in a bowl and set aside.
• Heat 4 cups of coconut cream, butter, vanilla extract, cream-style corn and corn in a saucepan over medium-low heat and bring to a simmer. Slowly add the cornstarch mixture, stirring constantly to prevent any lumps, about 10 minutes. Pour the hot mixture into the prepared pans and allow to set. Sprinkle latik on top. Cool before slicing and serving.