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Coconut Pudding
(Maja Blanca or Maha Blanka)
from Cristina Gaspar Yujuico, Monte Sereno, CA
2/3 cup cornstarch
2/3 cup sugar
1 can cream style corn
2 cups coconut milk (canned coconut)
3 tablespoons butter or a vegan butter spread (if you want no dairy)
1 teaspoon vanilla (I just used 2T -3T sugar instead)
2-3 tablespoons dessicated coconut (available in Asian groceries)
Custard:
Combine all ingredients except dessicated coconut in a sauce pan/pot.
Cook with constant stirring until thick.
Transfer to a molder (w/c you can invert later on after it has set in the
refrigerator) or a Pyrex glass dish.
Cool dish a top a cookie rack then refrigerate.
Topping:
Heat a Teflon pan (use no oil) then pan toast the coconut (stir once in a
while) till it starts turning light brown.
Cool toasted coconut on a plate then you can transfer it to a container or
Ziploc bag to keep it staying crunchy.
When custard is ready to serve, sprinkle with coconut.
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