Maja Blanca is one of my favourite desserts growing up in a tropical island. As a child I remembered calling it as white magic because its taste creates magic in my palate. Now grown up, I wanted to recreate that tantalising sensation my taste buds were yearning for.
I scoured the net for recipes and made some tests. It tasted the same way as I remembered, but it was missing something. I found out that I didn’t like the taste of cornstarch, which was quite surprising since I never thought about it before. It made the Maja Blanca heavy and eating two or more servings gave me this bloated feeling which made me want to throw up.
My mission here was to recreate the Maja Blanca, turning it fresh and light so one can indulge guilt-free. Took three rounds of experimentation and I finally got it! Here’s the recipe:
Ingredients
2 cans of coconut milk (400 ml each)
1 packet of gelatin (10 leaves)
1 can of condensed milk (305 ml)
3/4 cup milk (almond milk will do as well)
1/2 cup sugar (adjust according to your taste)
1 cup of corn kernels
1 tsp. vanilla essence
Toasted nuts or something crunchy for toppings (optional)
1. In a saucepan, place the coconut milk with the sugar and corn kernels. Bring it to boil.
2. Add the milk and condensed milk.
3. Simmer under low heat and add the gelatine.
4. Stir consistently for 10 minutes.
5. Transfer to a rectangular form or individual-sized ramekins.
6. Let it cool down and refrigerate for at least an hour before serving.
The magic was back with a little extra once it hit my taste buds. I was awash with nostalgia and I felt warm inside. It was like love in my tummy!
P.S.
This dessert is gluten-free!