Style Maja Blanca

About

This Keto Maja Blanca is our low carb take on the classic Filipino dessert. Rich with coconut and heavy cream, our Keto style Maja Blanca is easy to prepare and simply whisked with xanthan gum to help thicken and set. Once firm, this delicious Keto Pinoy dessert is topped with a dusting of shredded and toasted coconut.

What is Maja Blanca?

Maja Blanca is a creamy set coconut pudding, popular in Filipino culture. To make Maja Blanca, coconut milk is often blended with sugar and cornstarch and occasionally milk, then refrigerated to set and chill. To make our Keto compliant version of this Tagalog recipe, we have used xanthan gum in place of cornstarch and heavy cream instead of milk. We have also swapped out the sugar for erythritol to sweeten.

Serving Suggestions

Occasionally Maja Blanca contains kernels of corn to add sweetness and texture to the dish. We think this creamy Keto dessert is delicious on its own. However, if you wish to add a little something extra, we recommend serving with a helping of low carb berries, such as blueberries or raspberries. Please be sure to adjust your macros to account for any changes or additions to the recipe.

Ingredients

4 teaspoon xantham gum gluten free by hodgson mill
3 tablespoon desiccated unsweetened coconut by compass
2 cup canned coconut milk
1 cup heavy cream by tuscan dairy
¾ cup 100% pure erythritol by now

Instructions

Add the coconut milk, heavy cream, and erythritol to a small saucepan. Set over a medium heat and bring to a gentle boil. Stir well to combine. You may add more or less sweetener to taste.
Reduce the milk mixture to a low, gentle simmer. Whisk one teaspoon of the xanthan gum into the simmering milk until smooth and well combined. Continue to whisk in the remaining gum a little at a time until fully incorporated. The mixture should start to form a thick paste-like consistency.
Spoon the coconut cream mixture into a medium-sized dish or mold. Allow the mixture to cool, then transfer to the fridge. Refrigerate for 1 hour or until set enough to slice and hold its shape.
While the mixture is setting, add the desiccated coconut to a dry skillet over a medium heat. Toast the coconut for 4-5 minutes, stirring often. The coconut should be lightly golden all over. Keep an eye on this to be sure it does not burn.
Once the pudding is set, sprinkle the toasted coconut all over the surface. Slice into 8 even squares. Serve the coconut pudding chilled.