Maja Mais (Coconut Pudding with Corn)

Maja Mais (Coconut Pudding with Corn) is a Filipino dessert that is a mix of coconut milk, sugar and cornstarch with cream style corn. It is an easy recipe with very common ingredients and served mostly during Christmas. Originally, it is made without the corn and it is called Maja Blanca.

Maja Mais is a creamy and light coconut pudding that is a very popular dessert in the Philippines. Based on its name, this dessert is probably originated in Spain and Filipinos adopted it when we were still under the control of the Spanish Colonial Government.

How to Make Maja Mais (Coconut Pudding with Corn)?

This recipe is pretty easy to make. It is basically a mixture of coconut milk, sugar and cornstarch with corn. In a pot, boil the coconut milk, then add sugar, condensed milk and cream style corn. Mix really well and let it simmer for about 8 minutes. In a bowl, mix fresh milk and cornstarch to make a slurry. Now add the slurry to the coconut mixture. This will thicken it up. Use a wooden spoon to mix it. Cook for another 2-3 minutes or until the mixture is thick.

You may also like my other kakanin recipes: Sapin Sapin, Bibingkang Malagkit and Cassava Cake.

Maja Mais (Coconut Pudding with Corn ) Recipe


4 cups coconut milk

3/4 cups sugar

1 can (395 grams) condensed milk

1 can (410 grams) cream style corn

3/4 cup evaporated milk or fresh milk

3/4 cup cornstarch

1 cup toasted grated coconut


  1. Boil coconut milk in a pot. Add sugar, condensed milk and cream style corn, simmer for 8 minutes or until it bubbles.
  2. MAKE A SLURRY: In a small bowl, combine milk and cornstarch together. Mix well.
  3. Add the slurry to the coconut milk mixture. Using a wooden spoon, mix until it thickens.
  4. Pour the coconut pudding in a greased dish. Flatten the top.
  5. TOAST GRATED COCONUT: In a medium pan, toast 1 cup of grated coconut until light brown. Set aside. When it has cooled down, sprinkle it on top of the coconut pudding.

Serve and enjoy this Maja Mais (Coconut Pudding with Corn) with family and friends!


  • Use good quality coconut milk and cream-style corn. These will give a good finish.
  • This recipe is not too sweet but if you still feel like this is sweet for you, you can always reduce the sugar or the condensed milk.
  • Don’t put too much cornstarch. I think 3/4 is enough for this recipe. I’ve tried putting 1 cup of cornstarch in 1 cup of milk and it turns out a bit hard and it tastes starchy.
  • Expect a taste of sweet coconut and corn. It should not taste like starch.
  • Cool and refrigerate. It will make the pudding set and slicing will be easier.


Did you make this Maja Mais (Coconut Pudding with Corn)? Please leave us a comment below.


Salmon, Corn and Dill Pasta

240 g penne pasta
1 medium brown onion, finely chopped
1 clove garlic, crushed
1 1/2 cup (375 ml) skim milk
2 tbsp cornflour
1/4 cup chopped fresh dill
1 x 415 g can salmon, drained and flaked
1 cup (160 g) fresh, frozen or canned corn kernels
1/4 cup (20 g) grated parmesan cheese

1. Preheat oven to 200C or 180C fan forced.
2. Cook pasta in a large saucepan of boiling salted water following the packet instructions until just tender. Drain pasta well and then return to pan.
3. Meanwhile, lightly spray a medium saucepan with oil and heat over medium heat. Add onion and cook, stirring for 5 minutes or until soft, then add garlic.
4. Combine cornflour with 2 tbsp of milk in a small bowl, stir until smooth. Add to pan with remaining milk.
5. Cook, stirring, until mixture boils and thickens.
6. Add pasta and dill to sauce, stirring until well combined.
7. Gently stir with salmon and corn, then spoon into a 28cm x 20cm x 5cm ovenproof dish and sprinkle with parmesan.
. Bake for 15 minutes or until cheese is  melted and golden.
9. Serve immediately.

Share it with family and friends!!!