4 cups coconut milk
3/4 cup cornstarch
1 cup condensed milk
3/4 cup fresh milk
1/2 cup sweet corn cream-style
1/2 cup toasted grated coconut
Heat coconut milk in a cooking pot. After it has come to a boil, simmer on medium heat for 30 to 40 minutes while stirring occasionally, with pot partially covered.
Add condensed milk and sweet corn cream-style. Mix them well all together and bring to a boil again. Simmer for 10 minutes.
While simmering the coconut mixture, combine the fresh milk and cornstarch then whisk until the cornstarch is fully dissolved.
Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
Allow to cook while stirring constantly for 10 more minutes.
Pour the mixture in a molding tray (8 x 8) and then flatten the top using a flat tool such as a wooden spatula. Garnish with toasted grated coconut (or grated cheese).
Allow maja blanca to cool before serving. Do not refrigerate. Best consumed immediately after it has cooled down but if there are leftovers, you may store it inside a flat container with cover and put inside the refrigerator.
*How to toast the grated coconut
Heat a pan and put grated coconut. Stir until coconut turns light brown. Continue stirring on low heat for about 10 minutes more. Transfer to a small bowl.
