When was the last time you had maja blanca? We save the Filipino dessert for special occasions, but you don't have to. This recipe turns the traditional treat into an everyday affair with Naturals® Stevia, a plant-based zero-calorie sweetener.
What is maja blanca?
Maja blanca is a silky coconut milk pudding thickened with cornstarch, which firms up into a delicate, quivering cake not unlike Italian panna cotta. You slice it into little squares and serve it with latik, or toasted coconut curds, as a topping.
While you can make maja blanca from ube and squash, its most popular variant is made with sweet corn. Some traditional recipes call for whole kernels, which freckles the maja blanca with distinct bits of corn. This version uses canned cream corn, which we found makes for a creamier dessert.
What is stevia?
Stevia is not a fancy brand name—it’s actually a South American plant with leaves that taste sweeter than sugar! That sweetness is extracted and processed into the sugar alternative we know as stevia.
Besides being 200 times sweeter than sugar, stevia has zero calories, zero net carbs, and no effect on your glycemic index. This makes the all-natural sweetener a popular option for those observing their sugar intake.
Naturals® Stevia makes sugar replacement a breeze. It comes in a convenient resealable pouch, perfect for everyday use anywhere you would typically use sugar: baking, cooking or sprinkling on fruit and healthy recipes. It’s also great for those on low-carb/keto, vegan, and gluten-free diets.
- 2 400ml-cans coconut milk
- 1 425g-can creamed corn
- ½ cup Naturals® Stevia
- ½ cup cornstarch
- ¼ cup cold water
- 1 cup toasted grated coconut or niyog (optional)
Prepare pudding mixture: Combine coconut milk, creamed corn, and Naturals® Stevia in a saucepan over medium-low heat. Bring mixture to a gentle boil and stir with a wooden spoon until sugar has fully dissolved.
Make slurry: In a small bowl, combine cornstarch and cold water to make a slurry. Whisk together until fully combined and lump-free.
Thicken mixture: Slowly pour slurry over coconut milk mixture and cook, stirring constantly, until mixture thickens to a thick and smooth paste-like consistency, about 5–8 minutes.
Refrigerate to set: Pour warm coconut milk mixture into a 8x8 baking dish. Smooth out the top using a spatula.
Let the mixture cool at room temperature for at least 10 minutes. Once warm but not hot, cover tray with plastic wrap. Refrigerate maja blanca until set, at least 2 hours for a custardy, panna cotta-like texture; or 3 hours for a more solid consistency.
Toast grated coconut: In a pan over medium heat, add grated coconut and toast until fragrant and lightly golden brown. Set aside.
Once maja blanca is set, sprinkle toasted coconut on top in an even layer. Slice evenly into squares and serve cold.