This white coconut custard is not only easy to prepare but also highly customizable. Some variations include condensed milk for added richness or cheese for a salty contrast.
Maja Blanca or White Coconut Custard Recipe by Kulinarya
Ingredients: Serve 20
- Juice from 1 young coconut(buko)
- 1 can cream style corn
- 1 can corn kernels
- 1 cup coconut cream
- 2 cups fresh coconut milk
- ½ cup powdered milk
- ¾ cup sugar
- ½ cup cornstarch
- ½ cup water
Preparation
- If using young coconut, crack open and reserve the juice(about 350ml).
- Use ½ can cream style corn.
- Use ½ can whole corn kernels.
- If using mature coconuts, extract coconut cream and milk.
Cooking:
- In a large casserole, put the coconut juice, coconut milk powdered milk, sugar, cornstarch, water, cream-style corn, and corn kernels. Bring to a boil then lower heat.
- Simmer over low fire for about 15 minutes, stirring constantly and scraping the bottom to avoid burning the mixture.
- When the mixture thickens, remove casserole from heat.
- Pour into a glass or stoneware serving dish(approximately 8 x 10 x 2 inch). Allow to cool and set.
- Heat the thick coconut cream over medium heat. When it starts to boil, lower the heat and continue cooking for about 30 minutes. The milk should separate into oil and solid curd. Remove the cub bits(latik)
Serving suggestion:
Sprinkle the curb bits over the maja blanca. Cut into 5 x 5 cm in serving pieces.
For individual serving, place one piece on a small plate and garnish with the curd bits and about 1 tbsp of the remaining whole kernel corn.
0 Comments