Dairy-Free Egg-Free Maja Blanca (Coconut Pudding)

Instructions

1. 1In a large heavy-bottomed pot, combine the 4 cups of coconut milk, the 1/2 cup of cornstarch, and the 3/4 cup of sugar. Whisk thoroughly until the cornstarch is completely dissolved and no lumps remain.
2. 2Place the pot over medium heat (approximately 148.9-162.8°C or 150-163°C surface temperature). Cook for 10-15 minutes, stirring constantly with a whisk or spoon, until the mixture visibly thickens, coats the back of a spoon, and forms a thick, smooth consistency.
3. 3Remove the pot from the heat. Stir in the 1 cup of sweet corn kernels until they are evenly distributed throughout the thickened mixture.
4. 4Carefully pour the hot mixture into a single serving dish (approximately 20.32 × 20.32 cm or 20 × 20 cm) or into individual molds. Smooth the top with a spoon or spatula.
5. 5Allow the Maja Blanca to cool completely at room temperature for at least 1 hour. This initial cooling helps prevent condensation. Once cooled, transfer the dish to the refrigerator and chill for at least 4 hours, or preferably overnight, until it is fully firm and set.
6. 6Before serving, sprinkle the 2 tablespoons of toasted coconut flakes evenly over the chilled and firm Maja Blanca.

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