Maja blanca — coconut and sweetcorn pudding
A firm coconut and condensed milk pudding with sweetcorn and toasted coconut.
Active time35 min
Cooking35 min
Total2 h 30 minResting : 1 h 30 min
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Ingredients
- 397 g sweetened condensed milk
- three quarters of a cup of whole milk
- three quarters of a cup of cornstarch
- 4 cups of coconut milk
- 425 g canned cream-style sweetcorn
- 5 tbsp toasted grated coconut
- three quarters of a cup of sugar
Preparation
Bring the coconut milk to a simmer in a saucepan, stirring. Add the sugar, condensed milk and the contents of the sweetcorn tin. Stir and simmer for 8 minutes.
397 g sweetened condensed milk4 cups of coconut milk425 g canned cream-style sweetcornthree quarters of a cup of sugar- saucepan
- spoon
Whisk the cornstarch into the cold milk. Pour into the saucepan, stirring constantly. Cook gently until very thick and smooth, leaving a clear trail when stirred with the spatula.
three quarters of a cup of whole milkthree quarters of a cup of cornstarch- mixing bowl
- whisk
- saucepan
- spatula
Spread the mixture in a pudding dish and smooth the top. Cool for about 30 minutes, then refrigerate for at least 60 minutes until firm. Scatter the toasted coconut over the top and serve cold.
5 tbsp toasted grated coconut- pudding dish
- spatula
Allergens
- Milk
Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.