Maja or maja blanca is a popular coconut cake dessert in the Philippines. Ambulant vendors have this on their baskets of goodies. Primarily, this dessert is made of coconut. It is also known as coconut pudding and can be commonly found during fiestas and holidays.
Maja has the consistency of a thick gelatin or jelly with a delicate flavor and a creamy white color. Its name suggests its Spanish origin. The name maja is adapted from the traditional holiday dessert manjar blanco, and is thus related to other similar desserts such as blancmange. The name means “white delicacy”.
Maja is relatively easy to prepare. Coconut milk is a necessary ingredient. In this recipe, fruit cocktail is used for a fruity maja. However, other ingredients can be used, such as corn kernels, and be topped with latik or browned coconut cream curds. This colorful maja recipe is a great way to catch your children’s attention (if you do have children) and start a relaxed bonding timw with them while eating dessert. Enjoy!
- 3 pcs Pandan Leaves
- 1 pc Buko (shredded, buko water reserved)
- 1 ½ cups Buko Water
- ½ cup Thick Coconut Milk
- ¾ cup Cornstarch (dissolved in buko water)
- ¼ cup Condensed Milk
- 1 can (432 grams) Del Monte Fiesta Fruit Cocktail (drained, reserve 2 tbsp syrup)
- simmer pandan leaves, ¼ cup water and reserve syrup in covered pan for 5 minutes.
- Remove pandan leaves then add cornstarch mixture and buko. Cook over low heat with continuous stirring for 10 minutes.
- Add DEL MONTE Fiesta Fruit Cocktail, coconut milk and condensed milk. Cook for 10 more minutes with continuous stirring.
- Pour into 12” x 8” pan. Cover and chill until set.
- Makes 12 servings
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