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Maja Blanca


Latik Topping:

  • 2 cups thin coconut milk

  • 3 tablespoons white sugar

Coconut Pudding:

  • 2 cups thin coconut milk

  • ¾ cup cream-style corn

  • ½ cup cornstarch

  • ½ cup white sugar

  • 3 tablespoons corn kernels

Produce the latik: Over medium heat, bring coconut milk to a boil in a saucepan. Cook for about 30 minutes, stirring regularly, or until milk starts to separate from the oil. In a dish, store oil after skimming.

Add sugar, turn the heat down to medium-low, and continue cooking and stirring until the milk turns brown and crumbly, about 30 minutes. Take the food off the stove and leave it to cool.

Use the coconut oil you saved to grease an 8-inch mold or pie pan.

the pudding, please: Corn kernels, cream-style corn, cornstarch, sugar, and coconut milk are heated in a pot over medium heat while being constantly stirred for about five minutes, or until thickened. Fill the mold with the corn mixture. Cool for 30 minutes, then chill for at least one hour in the refrigerator.

Slice the pudding into 12 pieces and carefully invert it onto a serving platter. Each slice should have latik on it.


Prep Time:

15 mins

Cook Time:

1 hrs 10 mins

Additional Time:

1 hrs 30 mins

Total Time:

2 hrs 55 mins




12 slices


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