How to cook maja blanca without coconut milk?


Kurt Olsen

This Maja Blanca without Coconut Milk is a twist on the classic maja blanca, with all-purpose cream replacing the coconut milk. The traditional method of creating maja blanca is using coconut milk. If coconut milk is not available, you may replace all-purpose cream and still have a creamy and delicious maja blanca. Maja Blanca without the coconut milk is equally delicious.


Maja Blanca is a favorite kakanin of mine. Every time I go to the market, I always purchase one. Maja blanca comes in a variety of flavors, my favorites being basic (corn), ube, and pandan. Coconut milk is used to make the traditional maja blanca. When there is no coconut milk available but you desire maja blanca, use the recipe from this page.

Every time we have a family reunion, I prepare a huge batch of maja blanca. I often make simple and ube ones. There was this one occasion when I just wanted to make maja blanca for myself. I could still recall craving it at the moment, staring at nothing and visualizing the silky, creamy maja blanca melting in my tongue. Back to my story: it was late, and I couldn’t go to the market or the grocery store to acquire any coconut milk. Maja blanca is a delectable delicacy using ordinary components.

I searched the internet to see whether it was feasible to produce maja blanca without using coconut milk. It is made using all-purpose cream, which is fortunately accessible at a neighboring sari sari shop. I continued to boil my maja blanca, and it remained as creamy as ever. I can’t decide whether I like the maja blanca with coconut milk or with all-purpose cream since they all tasted wonderful. Even without the coconut milk, my family and I appreciated the maja blanca. Other alternatives to coconut milk that I may suggest include all-purpose cream or heavy cream. Maja blanca is from the Philippines.

I’m also experimenting with various toppings for my maja blanca. The most typical topping for maja blanca is latik, which I believe is the finest. You might also experiment with other toppings like as brown sugar, sprinkles, chocolate syrup, and shredded cheddar cheese. Maja blanca with cheese is a delicious dish.


This recipe is really simple to make and will only take you a few minutes to prepare and cook. Making maja blanca is as simple as combining all of the ingredients, cooking, thickening, and decorating. Gather the evaporated milk, all-purpose cream, condensed milk, 2 cups of water, and cream-style corn to begin your maja blanca. If you prefer a creamier maja blanca, use milk with the water. Mix them well in a pan. Taste the mixture and adjust the amount of sugar to your liking. Mix in the butter or margarine until completely combined. Warm the mixture over medium heat.

Dissolve the cornstarch in 1 cup of water in a separate basin. Replace the water with milk for a creamier maja blanca. Make certain there are no lumps. Set aside the mixture. Reduce the heat if the maja blanca mixture is ready to boil before adding the cornstarch mixture. If you took a long time to add the cornstarch mixture, be sure to stir it again before adding it to the maja blanca since the cornstarch may settle at the bottom of the mixture. Gently stir the cornstarch mixture into the maja blanca. The cornstarch will be used to thicken the maja blanca mixture. Continue to simmer and stir for another 8 to 10 minutes. This may take some time, but the end effect will be well worth it.

When the maja blanca mixture has thickened, remove it from the fire and immediately transfer it to the container. The maja blanca sets quickly at this point. It is best to have someone assist you in transferring the maja blanca into the container so that you can thoroughly scrape the edges of the pan. Tap the container a few times on the table to release trapped bubbles and flatten the top. Smooth the top of the maja blanca and set it aside to cool. Garnish your maja blanca with your preferred toppings. Toppings for the traditional maja blanca include coconut latik or shredded cheese. I’d like to add grated cheese, additional corn, and a drizzle of condensed milk to my version. Some people enjoy their maja blanca heated, but you should certainly try it cooled. Simple maja blanca dish is really simple to prepare.

Maja Blanca without Coconut Milk


  • 2 cups cornstarch
  • 3 cups evaporated milk
  • 1 can or 1 cup all-purpose cream
  • 1 can condensed milk (300mL)
  • 3 cups of water
  • 1 can cream-style corn
  • Sugar as needed
  • 4 tablespoons margarine or butter, melted


  1. Combine 3 cups evaporated milk, 1 can or 1 cup all-purpose cream, 1 can (300 mL) condensed milk, 2 cups water (or milk), and 1 can cream-style corn in a saucepan. Mix well and taste for sweetness. As required, add sugar. Mix in 4 tablespoons margarine or butter. Mix thoroughly. Allow the maja blanca mixture to come to a boil over medium heat.
  2. 2 cups cornstarch and 1 cup water in a mixing dish (or milk for a creamier maja blanca). Stir the cornstarch slowly until fully dissolved, making sure there are no lumps. Place aside.
  3. In a pan, check on the previously maja blanca mixture. Reduce the heat when the liquid is ready to boil, then add the dissolved cornstarch while stirring constantly. Stir the mixture vigorously until it turns sticky and smooth. Cook for 8 to 10 minutes, stirring often.
  4. Turn off the heat and quickly transfer the maja blanca to a dish or container. Smooth the top and set it aside to cool before adding the preferred toppings.
  5. Place in a serving dish and cut into serving portions. Enjoy your meal.

Contact Us

For more information or to make comments and suggestions, please contact:
Kurt Olsen
Dairy Development Coordinator, Missouri Department of Agriculture
Phone: (573) 291-5704
E-mail: [email protected]