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Maja Blanca
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
165 minutes
Decadent Filipino coconut pudding with corn and toasted coconut topping, perfect for celebrations!
Ingredients:
  • 2 cups thin coconut milk
  • 0.5 cup cornstarch
  • 0.75 cup cream-style corn
  • 3 tablespoons corn kernels
Instructions:
  • Prepare your ingredients.
  • For the latik: Boil coconut milk in a large nonstick skillet over high heat until oil begins to separate from the milk, about 5 minutes, stirring occasionally.
  • Adjust the heat to medium and cook while regularly scraping the skillet with a heatproof spatula until only golden brown residue and oil remain, about 15 minutes. The mixture will resemble ground meat, which is perfectly normal.
  • Separate coconut solids (latik) from the oil by straining the mixture. Set aside the latik for serving with the pudding. Save the oil for future use. Chill the latik until ready to serve.
  • Prepare an 8-inch square baking pan by lining it with parchment paper, allowing the paper to hang over two sides of the pan. Set aside.
  • Combine sugar and cornstarch in a medium saucepan and whisk together.
  • Combine the coconut cream, cream-style corn, and optional corn kernels into the pot. Heat over high heat until it reaches a boil, stirring constantly for about 5 minutes. Then, lower the heat to medium and cook while stirring until the mixture thickens and bubbles, which should take about 2 minutes.
  • Transfer the corn mixture into the prepared pan. Chill in the refrigerator for at least 2 hours or up to 24 hours before serving.
  • Carefully flip the pudding onto a serving plate, discard the parchment, and cut into 12 slices. Retrieve the latik from the refrigerator, chop finely if preferred, and sprinkle over each slice.

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