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.