Maja Blanca

• servings: 8 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1/2 can coconut cream

1 cans coconut milk

1 can condensed milk

1/4 cup sugar

1/2 can sweet kernel corn, drained

1/2 cup cornstarch

1/4 cup water

Directions

Make latik

In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken.

Lower heat and simmer. As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning. Continue to cook and stir until curds turn golden brown.

Drain

In a fine-mesh sieve, drain latik from the oil.

Prepare pans

Brush bottom and sides of a 13 x 9 baking dish with coconut oil. Set aside.

Combine

In a large pot, combine coconut milk, evaporated milk, condensed milk, and sugar.

Simmer

Over medium heat, bring to a gentle boil, stirring occasionally until sugar is dissolved.

Cook

Add corn and continue to cook for about 2 to 3 minutes

Thicken

In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved. Gently add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a thick paste.

Chill

Transfer mixture into the prepared dish, smoothing top with a lightly oiled spatula or knife. Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.

Top with latik

Brush top with coconut oil and sprinkle latik on top. Cut into serving squares.

Nutrition

• Calories: 625 kcal
• Total Fat: 45 g
• Saturated Fat: 39 g
• Cholesterol: 13 mg
• Sodium: 163 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 2 g
• Total Sugars: 26 g
• Protein: 8 g