A while back I happened to chance upon a Filipino dessert that piqued my interest. Its called "Maja Blanca" and there are several different recipes and toppings out there for it. But its essentially a coconut pudding made with, well no prizes for guessing here...coconut milk. They also add corn kernels for added taste and texture. I was not too sure about how that would work, so I went looking for something that will give it an extra kick. It turned out to be my lucky day that I had fresh cherries sitting at home....don't you just love summers ??
Anyways my version of "Maja Blanca" is made with coconut milk, corn starch, sugar, corn kernels and fresh cherries. It was an interesting dish. I wouldn't say that I fell in love with it but at the same time..It kinda grows on you. I was glad that I added fresh cherries cos it gave it a tangy taste and the crunch factor. The pudding itself is very 'coconuty', smooth and very light. So the cherries inside the pudding and over it added a lot of flavor combined with toasted coconut on top.
Butter two 4 inch baking bowls, and set aside. Mix 1/4 cup of water along with the cornstarch and mix until smooth. Combine the coconut milk, remaining water, and sugar in a saucepan over low heat, and mix until the sugar dissolves. Bring the mixture to a boil, add the corn kernel and then add cornstarch mix and keep stirring. The coconut mixture will start to thicken. Keep stirring to avoid lumps.
Once fully thickened - (you will know this as it will get relatively harder to stir the mixture), take it off the stove. Drop the chopped cherries into the mix - do not over mix it. Pour the coconut mix into the prepared bowls and set aside. Once cooled, set in the refrigerator until serving. Serve garnished with toasted coconut flakes and cherries.
This recipe makes about 4 servings, each serving about the size as in the last picture up here.
bon appetit !!!