The pudding base for this simple Coconut Pudding is a basic mixture of coconut milk, cornstarch, sugar, and corn kernels. Instead of a golden latik topping which can be a bit time-consuming to cook, it’s garnished with toasted coconut flakes which take but a minute or two to make.
Tips on How to Make Simple Coconut Pudding
To keep the coconut milk from curdling and separating, do not allow to come to a rapid boil.
For a richer, creamier texture, use kakang gata or first coconut extraction.
To add more corn flavor, use the packing liquid from the can in place of water in equal amounts to dissolve the cornstarch.
Remove the toasted coconut flakes from the heat a shade lighter as they’d continue to cook and brown in the residual heat.
I used a tin 9 x 6-inch baking dish but an 8 x 8 should work as well.
2 cans (14 ounces each) coconut milk 14 oz each coconut milk
1 can (14 ounces) cut corn, drained
1/2 cup sugar
1/4 cup cold water
1/2 cup cornstarch
1/4 cup desiccated coconut flakes
In a saucepan, combine coconut milk, corn, and sugar. Over medium heat, bring to a simmer, stirring occasionally until sugar is dissolved.
In a small bowl, mix cornstarch and cold water until completely smooth. Slowly add to coconut milk, whisking vigorously to prevent lumps.
Continue to cook, whisking regularly, for about 2 to 4 minutes or until mixture thickens to a smooth paste consistency.
In a lightly greased 8 x 8 baking dish, transfer thickened coconut mixture. Using a spatula, smooth surface.
Allow pudding to cool for a few minutes. Cover and refrigerate for about 1 to 2 hours or until completely set.
In an ungreased skillet over medium heat, toast shredded coconut, stirring frequently, for about 1 to 2 minutes or until golden brown. Remove from heat immediately.
To serve maja blanca, sprinkle toasted coconut flakes on top and cut into squares.
If the addition of corn is desired, add 1/2 cup canned sweet corn kernels together with coconut milk and sugar when boiling.