Best served cold. Maja Mais (or Maja Blanca) is one of those delicacies you'd usually find in a Filipino gathering. Try this recipe where we've added a graham crust underneath. We really think you'll love it!
3heaping tablespoons of toasted shredded coconutmedium shred
For the Filling:
1/2cupsugar
1/2cupcornstarch
1400 mlcan coconut milk
1cancream-style corn
1tspvanilla
2tbspbutter
For the topping:
1/4cuptoasted shredded coconutmedium shred
1tbspsugar
Instructions
In a small bowl, combine the ingredients for the crust and evenly press at the bottom of an 8” springform pan (a pie plate will also work). Cover with plastic wrap and refrigerate while you prepare the filling.
Off the heat, put the sugar, cornstarch and coconut milk in a saucepan. Mix well to combine and cook over medium-low heat until slightly thickened, while stirring continuously. You will see lumps of cornstarch forming at the bottom of the pan.
Add the corn all at once and continue stirring until the mixture thickens. You may have to adjust your heat to LOW to prevent the Maja Mais from burning.
Turn the heat off and stir in vanilla and butter until mixed well.
Pour into the prepared crust. Smooth the top, let it cool and cover with plastic wrap. Chill in the fridge for an hour or so until set.
Mix the ingredients for the topping in a small bowl. To serve, cut into wedges as you would serve pie and place a generous sprinkle of the topping on each slice. Enjoy!
Video
Notes
*** I use the flat bottom of a measuring cup to press the crumbs firmly and evenly.*** To toast shredded coconut, place it in a dry pan over medium-low heat and stir occasionally until golden brown*** Shredded coconut and dessicated coconut are the same. I buy the package that says “medium shredded”.