Maja Blanca (Coconut Milk Pudding)

Maja Blanca

• Ingredients

• 400 ml coconut milk

• 200 ml evaporated milk

• 200 ml condensed milk

• 3 tablespoon sugar

• 1 small can sweet kernel corn (liquid type)

• 1/2 cup cornstarch

• 1/4 cup water

Topping

1 cup toasted peanuts finely crushed.

• Directions

1. Brush bottom and sides of a large baking dish with butter.
2. In a large pot, combine coconut milk, evaporated milk, condensed milk and sugar. Stir well until blended and sugar is dissolved. Over medium heat, bring to a boil, stirring occasionally. Add corn and continue to cook for about 2 to 3 minutes.
3. In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved. Gently add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a paste (mixture will thicken fast). Transfer mixture into prepared dish, smoothing top with a lightly oiled spatula or knife. Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.
4. Sprinkle powdered/crushed peanuts on top. Cut into serving squares.