Mix coconut milk, sugar and cornflour until lump free. Stir it continuously on a medium flame at first and as it starts thickening, lower the flame.
After it thickens up a little, stir in the sweet corn kernels. This is purely optional. I have added for flavour and creaminess. The combination is heavenly.
Mix well and keep stirring until it becomes thick and starts leaving the sides of the pan. Grease a rectangular serving dish and empty the cornflour mix into it.
Let it cool down a bit before refrigerating it. Cover it and keep refrigerated for nearly 2 to 3 hours. Toast the grated coconut or the coconut powder slightly and sprinkle it generously on the dessert before serving. Slice it and enjoy it chilled.
Maja Blanca is a Filipino American dessert made in every home on important occasions like New Year's Eve, Christmas, Potluck's, Thanksgiving etc. The consistency is usually thick, creamy and is milky white in colour. The name has a rich historical background having originated from Spain when Philippines was under Spanish rule and adapted from the famous Spanish holiday called as Major Blanco, which actually means white delicacy. Happy Dessert Time Folks!
