This easy and vegan Maja Blanca recipe is a version of traditional Filipino coconut pudding. This sweet treat, often enjoyed during special occasions and festivities, features a smooth, luscious blend of coconut milk, vegan condensed milk, and the authentic addition of sweet corn kernels. Traditionally non-vegan, this recipe provides a fully vegan twist that retains all the rich flavors and textures of the original dish, making it accessible to everyone, including those who follow a plant-based diet.
Table of contents
What is Maja Blanca?
Maja Blanca is a Filipino coconut pudding made with a few simple traditional ingredients—coconut milk, cornstarch, sugar, and corn. This vegan maja blanca recipe works off these traditional elements with a few ingredients that make this version special.
Maja blanca has a firm custard-like consistency and is often topped with toasted coconut flakes or latik (caramelized coconut milk curds).
Nowadays, you will find maja blanca made more into a sheet dessert that is more firm, so the addition of cornstarch or thickeners has become a modern element.
The dish is mildly sweet, rich in flavor, and incredibly smooth, making it the perfect dessert to enjoy after a hearty meal.
It’s traditionally served in squares and enjoyed cold.
Why Vegan Maja Blanca?
While the original Maja Blanca recipe calls for dairy milk or evaporated milk in addition to coconut milk, vegan Maja Blanca removes any animal-based ingredients, making it perfect for those who follow a plant-based diet.
The result is just as creamy and delicious, but made using plant-based alternatives, which also makes the dessert suitable for people with lactose intolerance or those looking for healthier, dairy-free options.
By using coconut milk and other vegan substitutes, you can still achieve the traditional taste and texture that makes Maja Blanca such a popular dish in the Philippines.
Lastly, this recipe uses LESS cornstarch than many modern recipes. You can follow the recipe as is or add more cornstarch if you prefer to use that as a thickening agent.
The Origins of Maja Blanca
Maja Blanca has Spanish origins, like many Filipino desserts. Its name translates to “white delicacy” in Spanish, a nod to its pale, custard-like appearance.
During the Spanish colonial period, Filipinos adapted this recipe using locally available ingredients, particularly coconut milk, which is abundant in the Philippines.
The addition of corn came later and became one of the more popular variations, now known as Maja Blanca Maiz.
Nowadays, many Filipinos expect to see corn in the dessert even if it is just called maja blanca and will refer to that as the authentic preparation.
Ingredients
- 1 can Regular Coconut Milk – full fat kind
- 4 tbsp Coconut Condensed Milk – or any plant based condensed milk
- 1 tbsp Brown Sugar
- 1/8 tsp Vanilla Extract
- 1 pinch Sea Salt
- 1/2 cup Sweet Corn Kernels
- 3 tbsp Corn Starch
- 3 tbsp Plant Based Milk
- 3 tbsp Agar Agar – If you do not have this, then add an additional 5 1/2 tbsp of cornstarch
- Coconut Oil – To grease the serving dish.
Toppings
- Latik (Toasted coconut curbs made from coconut cream) – optional, but authentic and delicious
- Shredded Cheese – optional, but also an authentic topping choice for NON-vegan diets.
Equipment
- Medium-sized saucepan
- Whisk
- Wooden spoon or silicone spatula
- Baking dish (8×8 inch or similar)
- Non-stick spray or oil for greasing
- Measuring cups and spoons
Instructions
- Prepare the Mold: Lightly grease an 8×8 inch baking dish or any mold of your choice. Set aside.
- Make the Coconut Base: In a medium saucepan, combine the coconut milk, coconut condensed milk, brown sugar, vanilla and salt. Stir over medium heat until the sugar dissolves and the mixture begins to slow simmer. Stir periodically for 20 minutes.
- Mix the Cornstarch: In a small bowl, dissolve the cornstarch in the plant milk. Whisk very well until smooth and lump-free.
- Thicken the Mixture: Slowly pour the cornstarch mixture into the coconut milk mixture, whisking constantly to avoid lumps. Then, whisk in the agar agar and whisk very well.
- Continue stirring over medium heat until the mixture thickens to a pudding-like consistency, about 5-10 minutes. Be patient and stir consistently to prevent burning.
- Add the Corn: Stir in the sweet corn kernels and cook for an additional 1-2 minutes until everything is well combined.
- Transfer to Mold: Use coconut oil to grease a dish. Then, pour the thickened mixture into the prepared mold, using a spatula to spread it evenly.
- Cool and Set: Allow the Maja Blanca to cool down a little for 20 minutes, then transfer it to the refrigerator to chill for at least 4 hours, or until fully set.
- Add Toppings: Once set, you can sprinkle toasted coconut flakes or latik on top for added flavor and texture.
- Serve: Cut into squares and enjoy chilled.
Notes
- Cornstarch: Make sure to dissolve the cornstarch completely in water or plant milk to avoid lumps in your pudding.
- Consistency: Stirring constantly while cooking is key to achieving a smooth, creamy texture. Keep the heat medium-low to prevent burning.
- Cooling: Don’t rush the cooling process. The pudding needs time to firm up in the fridge, so give it a few hours or even overnight to achieve the perfect texture.
Add-ins and Variations
- Maja Blanca with Ube: For a vibrant purple twist, mix in ube halaya (purple yam) puree or ube extract to give your Maja Blanca a unique flavor and color.
- Maja Blanca Maiz: For the classic Maja Blanca Maiz, use canned or fresh corn kernels. You can also add creamed corn for a sweeter, creamier variation.
- Coconut Flakes: If you want extra coconut flavor, mix toasted coconut flakes directly into the pudding before setting, or simply sprinkle them on top.
- Latik: For a more traditional topping, make latik by reducing coconut milk until it separates into coconut oil and browned coconut solids. These crunchy bits of latik add a great texture contrast to the smooth pudding.
- Fruit Toppings: Mango slices or bananas make a delicious topping for added sweetness and a tropical vibe.
How to Serve Maja Blanca
Maja Blanca is best served chilled. After the pudding has set in the fridge, slice it into squares and transfer each piece onto a serving plate.
It’s often served as a dessert, but it can also be a snack or part of a Filipino feast during celebrations.
You can top it with toasted coconut flakes, latik, your choice of fresh fruit, or edible flowers for added color, texture, and presentation.
Common Questions
Can I use other types of milk instead of coconut milk?
Coconut milk gives Maja Blanca its rich, traditional flavor. Using a different milk may change the flavor profile and also will not set as well. I do not recommend it.
How long does Maja Blanca last?
Maja Blanca can last up to 3-4 days when stored in an airtight container in the refrigerator. Make sure to keep it chilled for the best texture and flavor.
Can I make Maja Blanca without corn?
Yes! While sweet corn is a common addition, you can skip it for a smoother coconut pudding.
Is Vegan Maja Blanca gluten-free?
Yes, Maja Blanca is naturally gluten-free as it uses cornstarch and agar agar as the thickener instead of flour.
Can I make Maja Blanca ahead of time?
Yes, you can make Maja Blanca a day ahead. In fact, allowing it to chill overnight helps it firm up perfectly.
Maja Blanca is a beloved Filipino dessert that’s easy to make, delicious, and now with this vegan twist, even more accessible to a wider audience.
Its creamy coconut flavor paired with the sweetness of corn or other toppings creates a delightful, crowd-pleasing treat.
Whether you’re enjoying it as part of a Filipino feast or serving it as a chilled snack on a hot day, this vegan Maja Blanca will surely be a hit.
Give this recipe a try and let us know how you like to customize your Maja Blanca!
Easy Vegan Maja Blanca Recipe
Equipment
- 1 Medium-sized saucepan
- 1 whisk
- 1 Wooden spoon or silicone spatula
- 1 Baking dish (8×8 inch or similar)
- 1 Non-stick spray or oil for greasing
Ingredients
- 1 can Regular Coconut Milk full fat kind
- 4 tbsp Coconut Condensed Milk or any plant based condensed milk
- 1 tbsp Brown Sugar
- 1/8 tsp Vanilla Extract
- 1 pinch Sea Salt
- 1/2 cup Sweet Corn Kernels
- 3 tbsp Corn Starch
- 3 tbsp Plant Based Milk
- 3 tbsp Agar Agar If you do not have this then add an additional 5 1/2 tbsp of cornstarch
Toppings
- Latik Toasted coconut curbs made from coconut cream – optional, but authentic and delicious
- Shredded Cheese optional but also an authentic topping choice for NON-vegan diets.
- Coconut Oil grease the dish
Instructions
Prepare the Mold:
- Lightly grease an 8×8 inch baking dish or any mold of your choice. Set aside.Coconut Oil
Make the Coconut Base:
- In a medium saucepan, combine the coconut milk, coconut condensed milk, brown sugar, vanilla and salt. Stir over medium heat until the sugar dissolves and the mixture begins to slow simmer. Stir periodically for 20 minutes.1 can Regular Coconut Milk, 4 tbsp Coconut Condensed Milk, 1 tbsp Brown Sugar, 1/8 tsp Vanilla Extract, 1 pinch Sea Salt
Mix the Cornstarch:
- In a small bowl, dissolve the cornstarch in the plant milk. Whisk very well until smooth and lump-free.3 tbsp Corn Starch, 3 tbsp Plant Based Milk
Thicken the Mixture:
- Slowly pour the cornstarch mixture into the coconut milk mixture, whisking constantly to avoid lumps. Then, whisk in the agar agar and whisk very well.3 tbsp Agar Agar
- Continue stirring over medium heat until the mixture thickens to a pudding-like consistency, about 5-10 minutes. Be patient and stir consistently to prevent burning.
Add the Corn:
- Stir in the sweet corn kernels and cook for an additional 1-2 minutes until everything is well combined.1/2 cup Sweet Corn Kernels
Transfer to Mold:
- Pour the thickened mixture into the prepared mold, using a spatula to spread it evenly.
Cool and Set:
- Allow the Maja Blanca to cool down a little for 20 minutes, then transfer it to the refrigerator to chill for at least 4 hours, or until fully set.
Add Toppings:
- Once set, you can sprinkle toasted coconut flakes or latik on top for added flavor and texture.Latik, Shredded Cheese
Serve:
- Cut into squares and enjoy chilled.
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