Ingredients
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1 cup coconut milkfull-fat unsweetened
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1/2 cup White sugar
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1/2 cup Cornstarch
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2 cans(14-ounce) Coconut creamunsweetened
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3/4 cup Corncream-style
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1/4 cup Cornfresh or frozen
Directions
Filipino coconut pudding known as “Maja Blanca” is garnished with kalik, a flaky, sweet coconut milk topping. Serve this creamy treat as a snack or dessert.
Steps
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1
Done
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Compile the ingredients. |
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2
Done
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To prepare the latik, place a large nonstick skillet over high heat and bring the coconut milk to a boil. Boil for an additional five minutes, stirring now and then, or until the oil starts to separate from the milk. |
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3
Done
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Turn down the heat to medium. Cook for a further fifteen minutes or more, scraping the bottom of the skillet often with a heatproof spatula, until only golden brown residue and oil remain. It's typical for it to resemble ground beef. |
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4
Done
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To remove the coconut particles from the oil, strain the mixture. The pudding will be served with the latik, or solid coconut. Save the oil for a different use. Till serving time, keep the latik covered and chilled. |
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5
Done
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Using parchment paper, cover two of the pan's sides in an 8-inch square baking pan. Put aside. |
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6
Done
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In a medium saucepan, whisk together the cornstarch and sugar to make the pudding. |
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7
Done
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Add the cream-style corn, coconut cream, and corn kernels (if using). Bring to a boil over high heat for approximately five minutes, stirring all the while. Turn down the heat to medium. Simmer and whisk for a further two minutes, or until the mixture is thick and bubbling. |
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8
Done
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Fill the prepared pan with the corn mixture. Before serving, cover and chill for at least two hours or up to twenty-four hours in the refrigerator. |
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9
Done
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With caution, invert the pudding onto a serving platter. Take off the parchment and throw it away. Cut in twelve pieces. Take the latik out of the fridge. Finely chop if preferred. Garnish each slice with latik. |
