Tropical Maja Blanca pudding cake is like biting into a slice of tropical paradise topped with toasted macadamia nuts and freshly cut pineapple and is deliciously vegan, lactose-free and gluten-free.
Think Spring!
Are you chilled to the bone and sick and tired of that "white cold stuff" falling from the sky or just a gray and dull sky? Then come along with me as we are going to crank the heat up, put on our itsy bitsy bikinis/Bermuda trunks, make ourselves a margarita and Enjoy a little slice of tropical heaven with a Philippine dessert called Maja Blanca. (We are not be actually donning that itsy bitsy yellow polka dot bikini but we do highly suggest you try this delicious dessert. )
Tropical Maja Blanca
Maja blanca is a very traditional sweet treat also sometimes called a coconut cake or coconut pudding from the Philippines. Our very sweet little Shirley Vilan was making a traditional batch of Maja Blanca for her friend's 50th birthday party.
I wanted to learn how to make this delicious Philippine dessert, so joined in on the cooking, but I opted to make my version gluten-free, lactose free, vegan and low-fat. You know we are always the radical one in the group and have to be different.
If you are looking for another easy, delicious melt in your mouth dessert from the Philippines, be sure to try this rich and decadent Filipino Style Cassava Cake.
Traditional Maja Blanca
The "traditional" maja blanca is not the healthiest of all options as it has full fat cream, evaporated milk or sometimes even sweetened condensed milk and full fat coconut milk or even coconut cream. The mix of dry ingredients to wet ingredients is really easy to remember as it is 1 cup cornstarch to 5 cups of liquid
Dairy Free Lightened up Version of Tropical Maja Blanca
I have a lactose intolerance so I decided to swap out all of the heavy cream with almond milk and use low-fat coconut milk. You can use any milk exchange you wish but be aware that soy milk sometimes turns gray. White or yellow coconut cream makes for a prettier maja blanca.
I think that 4 parts of coconut milk to 1 parts almond milk was a perfect balance of flavors but you can change that to suite your likes, you just need to end up with 5 cups of liquid milk type of product to one cup cornstarch.
As you know, I do not like really sweet desserts, but only delicately sweet ones. You can exchange coconut sugar or alternative sweeteners as desired or the amount of sugar to suite your needs. If you want to make yours diabetic friendly, then use berries, instead of pineapple to garnish and of course sugar alternative instead of granulated sugar. You will still need to count this as your diabetic exchange for a carbohydrate. My Tropical Maja Blanca version is lactose-free, gluten-free, vegan and the lightened up version of a traditional maja blanca.
Forget the Corn and bring on the Pineapples
Traditionally, corn is usually mixed in the maja blanca (coconut pudding) with crushed peanuts on top. Yeah... I know what you are thinking... !!! Asia puts shrimp, oysters and corn on top of their pizza too. So with that in mind, I knew that you may not like that so I kept mind plain and smooth and creamy and instead topped it with tropical flavors to compliment the coconut pudding such as fresh pineapple and toasted macadamia nuts. Be sure to check out our post on How to Cut a Fresh Pineapple in under 5 minutes. Have fun with your toppings as it is really nice to have something crunchy on top like nuts, toasted coconut and don't knock it until you try it but if you like corn, it really adds and interesting sweet taste and texture to this dessert.
Just 15 minutes and dessert is ready
This is one simple dessert as you just cook it on the stove over low heat for about 15 minutes, pour in a dish and cool and eat. It has only 6 little ingredients, you have to love that! I put a little coconut oil on to my dish to prevent it from sticking but Shirley did not and hers did not stick at all either. This is such and easy and tasty dessert and it makes you feel like you are on holiday in the tropics.
If you want a tropical menu to help beat those winter blues, then please try my Hawaiian Luau Rice, Tropical Thai swordfish and for dessert a slice of my tropical maja blanca. I am sure you will forget all about that cold white stuff on the ground.
So what are you waiting for? Turn on that Jimmy Buffett music on, whip up a tropical maja blanca dessert and lets take a mental holiday...to the tropics.
More Delicious Philippine Recipes
Camote Bihon (Sweet Potato Noodles)
Adobong Pulang Sitaw (Long RED Beans)
Banana Leaf Wrapped Coconut Fish
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Tropical Maja Blanca
Ingredients
- 1 cup cornstarch
- 4 cups coconut milk
low fat - 1 cup almond milk (or milk product or substitute of choice)
- ¾ cup sugar or sugar alternative (I used coconut sugar but you can use any sugar alternative of choice or just granulated sugar)
- 1 cup pineapple fresh cut into slices or about ¼ of whole fresh pineapple
- ½ cup macadamia nuts
toasted and crushed - coconut oil or spray oil - (just a light coating inside the dish to prevent sticking)
Instructions
- In a large saucepan, add cornstarch and slowly add the coconut milk and almond milk and whisk to get out any lumps. Add the sugar. Stir over low heat/simmer and stir continuously for about 12-15 minutes or until maja blanca is thick enough that it does not drip off of your spoon. You must stir continuously or it will stick and burn on the bottom of the pan. (If you want to add sweet corn, you would add one cup drained, at this point, and stir well)
- Grease the bottom of your 9 inch pie pan or pan equivalency with coconut oil (optional) and pour inside your hot and thick maja blanca. Allow the maja blanca to come to room temperature and then put in the freezer for ½ hour and then transfer to the refrigerator for at least one and a half hours until set. You do not need to put in the freezer but it helps to expedite the setting procedure.
- Garnish your tropical maja blanca with pineapple and toasted macadamia nuts or anything your heart desires. More traditional toppings include toasted coconut and crushed peanuts. Enjoy!
Mira says
This tropical dessert looks fantastic Bobbi! Love it ! Pinned!
Healthy World Cuisine says
Thank you Mira! Saving a slice just for you...
Culinary Flavors says
I want this tropical paradise on a plate in front of me right now!
Healthy World Cuisine says
Thank you Katerina... I know that coconut milk is not an item used frequently in Greek cooking but this dessert is really special and hope you try it one day.
wendy@chezchloe says
oh yeah. yum. I wonder about a little gelatin- not that I have any problem with the cornstarch. This does look like a nice light dessert. I'm going to soak some almonds tonight for almond milk. cheers... wendy
Healthy World Cuisine says
Hello Wendy, wow you make your own almond milk? I really need to try to make that too. I bet you could use gelatine but it will not be as creamy. It is more of a pudding texture than jello, if you know what I mean...
The Foodie Affair says
Lovely! I like how you lightened up this dessert. I need to try this. Love the photos!!
Healthy World Cuisine says
Thank you Sandra, wishing you a super weekend!
Raymund says
Wow nice to see such recipe here in your blog, we love this dessert
Healthy World Cuisine says
Hello Raymund, so glad you liked to see a little of your home town recipes here on Healthy World Cuisine. I hope it brought back some good memories. Take Care
gourmetgetaway says
Whoa, one of Alesah's favourites! Creamy, smooth and not too sweet, love this! Nice feature, Bam 😉
Julie & Alesah
Gourmet Getaways xx
Healthy World Cuisine says
Hello Julie and Alesha! I hope that you guys can make maja blanca soon for one of holidays or just because you wanted something to brighten your day. Have a super weekend!
JayanthiSindhiya says
It looks so good and delicious ,awesome colors
Healthy World Cuisine says
I am so glad you liked this recipe and thanks for stopping by.
Choc Chip Uru says
I have never heard of this dessert before, but I am all for tropical flavours 😀
Your photos blow me away as always!
Cheers
Choc Chip Uru
Healthy World Cuisine says
Thank you CCU and I am certainly glad we got the comment section sorted. Thanks for letting me know.
Healthy World Cuisine says
Hello CCU, I know this recipe does not have chocolate in it, but I know you will like it. Thanks so much for your kind comment.
Thalia @ butter and brioche says
Wow! You have introduced me to something new (and really delicious) here.. never heard of a maja blanca before but now I have to try one!
Healthy World Cuisine says
Glad to bring you something new to you from Asia. It is such a snap to put together and really creamy. Have a super week!
dianeskitchentable says
Ok, I've got my bikini on over my long underwear so I'm all set here Bam. This is so beautiful, I'm getting happy even just looking at the pictures. At first I thought you'd made a cake with fondant & thought that was pretty impressive. This is even more impressive - I'm still trying to figure out how you got it out of the pan & onto the plate without one little oops. The topping is oh so tropical & fun!
Healthy World Cuisine says
Oh Diane, I knew you would have some funny saying to make me accidentally spit out my coffee out of my mouth this morning... LOL I am glad this little maja blanca brings a little happiness into your day. Thank you for your kind comment. Actually, it is easier than you think to move the maja blanca to a dish or plate. Just put the plate, on top of your dish and turn over and it slides out really easy. Maybe get your hubby to lend a hand for the flip. I used coconut oil just to make sure but my friend did not use anything at all and hers slid right out. The only challenge is you have to be a little coordinated to invert your hands one over the other. Just wondering if you were wearing white or pink long johns' under your bikini... (smiling)
bakeaffairs says
Hi Bam, this looks so beautiful and delicious, love it!!
Healthy World Cuisine says
I decided to bring out the outdoors inside with some fresh flowers on my Maja Blanca as I am so ready for spring. I know the rest of the world is in a pile of snow but we have not seen sunshine for over 3 weeks in HK so I needed a little treat to bring up my spirits.
Conor Bofin says
BAM, this would suit my lactose intolerant family very well. Lovely photos as usual.
Healthy World Cuisine says
Great dessert for this lactose intolerant family and friends. You do not miss the real cream or milk with the creamy coconut milk. Thank you!
Tandy | Lavender and Lime says
What a great adaptation. I have evaporated milk left over in my fridge that needs using up somehow 🙂
Healthy World Cuisine says
Evaporated milk is a good exchange for almond milk and can use fructose instead of sugar for you my dear... have a super day!
nancyc says
This is so pretty–it sounds like a wonderful healthy dessert!
Healthy World Cuisine says
thank you Nancy, I guess it is healthy as far as desserts go..it is just delicately sweet.
Carolyn Chan says
That looks SOOOOOO beautiful !!
Healthy World Cuisine says
Thank you Carolyn!