- 1/2 cup water
- 1/2 cup cornstarch
- 1 cup coconut milk
- 3/4 cup water
- 1/2 cup white sugar
- 1/4 cup fresh sweet corn kernels
- 1/4 cup sweetened flaked coconut
- Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
- Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
- Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.
05/24/2018
recipepes.com
Maja Blanca (Coconut Pudding), recipe
PT15M
PT1H
5
455 calories
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