Maja Blanca (Coconut Pudding) Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jul. 29, 2010
I have never made maja blanca before and have no idea what the basic ingredients are except for coconut milk. So when I first saw this ingredient, I tried it out and it tasted so good - except it was not creamy enough for my taste. I know for a fact that substituting milk for a dessert yields to a creamier dessert so I used these substitutions from the base ingredients: 3/4 cup milk instead of water, 1/2 cup condensed milk instead of sugar, 1/2 cup of coconut milk to dissolve the cornstarch instead of water. I also used fresh adult coconuts, or niyog. Milked it first with 1 cup of tepid water for every 2 cups of coconut meat to make the "latik" and then 1 cup tepid water for every cup of coconut meat for the base of the maja blanca. It came out creamy but not overpowerly sweet. Added freshly grated meat of young coconuts and corn kernels to break the milky taste. INCREDIBLY GOOD!
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Reviewed: Feb. 4, 2010
This is my all time favorite filipino dessert. Finally, Im able to make it. The other viewer thought it was too firm, but I thought it was perfect. Didn't know it was so simple to make.
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Cooking Level: Intermediate

Home Town: Antioch, California, USA

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Reviewed: Feb. 2, 2010
While it was very tasty, the overall texture of the pudding was too firm for my taste; next time I would put in more coconut milk and less cornstarch. On the plus side, it was very quick and easy to make!
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Reviewed: Jan. 7, 2010
This is the exact recipe of what i remember maja blanca to be. Very easy to make, with simple ingredients, and delicious!
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