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Ingredients

2 cups thin coconut milk 3 tablespoons white sugar 2 cups thin coconut milk ¾ cup cream-style corn ½ cup cornstarch ½ cup white sugar 3 tablespoons corn kernels

Nutrition Info

226.7 calories carbohydrate: 21.8 g cholesterol: : - fat: 16.2 g fiber: 1.1 g protein: 1.9 g saturatedFat: 14.3 g servingSize: - sodium: 56.2 mg sugar: 12 g transFat: : - unsaturatedFat: : -

Bring 2 cups coconut milk to a boil, stir constantly until oil begins to separate from the milk, about 30 minutes. Skim and reserve oil in a bowl. Reduce heat to medium-low and add 3 tablespoons sugar to remaining milk. Continue to cook and stir until milk becomes brown and crumbly, about 30 minutes more. Remove latik from heat.
Grease an 8-inch mold or pie dish with reserved coconut oil.
Heat remaining 2 cups coconut milk, cream-style corn, cornstarch, 1/2 cup sugar, and corn kernels in a saucepan over medium heat, stirring constantly, until thickened, about 5 minutes. Pour corn mixture into prepared mold. Cool until maja blanca is set.
Cover mold with a plate and invert maja blanca onto the plate. Slice maja blanca and sprinkle with latik.

12 servings

Maja blanca is a Filipino favorite kakanin (dessert or snack.) This dish is sweet, delicate, soft, and creamy. Good for dessert.