'- 2 cans (13.5 ounces each) coconut milk- 1 can (14 ounces) cut corn, drained- 1/2 cup sugar- 1/4 cup cold water- 1/2 cup cornstarch- 1/4 cup desiccated coconut flakes
- In a saucepan, combine coconut milk, corn, and sugar. Over medium heat, bring to a gentle boil, stirring occasionally until sugar is dissolved.- In a small bowl, mix cornstarch and cold water until completely smooth. Slowly add to coconut milk, whisking vigorously to prevent lumps. - Continue to cook, whisking regularly, for about 2 to 4 minutes or until mixture thickens to a smooth paste consistency.- In a lightly greased 8 x 8 baking dish, transfer thickened coconut mixture. Using a spatula, smooth surface. - Allow pudding to cool for a few minutes. Cover and refrigerate for about 1 to 2 hours or until completely set.- In an ungreased skillet over medium heat, toast shredded coconut, stirring frequently, for about 1 to 2 minutes or until golden brown. Remove from heat immediately.- To serve maja blanca, sprinkle toasted coconut flakes on top and cut into squares.