I’m totally obsessed with this vegan maja blanca I just made, and it brought back so many memories of holiday celebrations!
I’ve been wanting to recreate this creamy coconut pudding for the longest time, and when I finally nailed the recipe, I literally did a happy dance in my kitchen.
This silky-smooth coconut milk pudding is pure tropical heaven – it’s sweet, creamy, and has that perfect jiggly texture topped with toasted coconut!
I made it for my family gathering last weekend and everyone kept asking if it was the “real deal” because they couldn’t believe it was completely vegan. This is definitely going on my must-make list for every celebration from now on!
Why You’ll Love This Recipe
You only need a handful of simple ingredients and about 20 minutes of active cooking time!
You’ll love how it feeds a crowd at parties and potlucks, plus it’s naturally vegan and dairy-free so everyone can enjoy it, and you can find all the ingredients at your regular grocery store.
This creamy, dreamy pudding delivers those authentic tropical flavors that’ll have you reminiscing about island celebrations – you won’t believe something so indulgent is made entirely from plants!
What You’ll Need
- 4 cups coconut milk (full-fat for creaminess)
- ¾ cup cornstarch
- ½ cup sugar (adjust to taste)
- ½ cup corn kernels (optional, traditional)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup toasted coconut flakes (for topping)
Optional Garnishes
- Fresh mango or pineapple slices
- Drizzle of coconut cream
- Pinch of ground cinnamon
Pro Tips
- Whisk cornstarch thoroughly with coconut milk before heating to avoid lumps.
- Use full-fat coconut milk for the creamiest texture.
- Toast coconut flakes slowly over low heat until golden and fragrant.
- Chill fully for at least 4 hours before slicing for neat squares.
- Grease the tray lightly or line with parchment for easy release.
Tools You’ll Need
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Baking dish or square pan
- Knife for slicing squares
Substitutions and Variations
- Sweetener swaps: Use maple syrup, agave, or coconut sugar instead of white sugar.
- Corn-free version: Skip corn kernels for a smoother pudding.
- Nutty topping: Replace coconut flakes with toasted cashews or almonds.
- Fruity twist: Top with diced mango or pineapple for a tropical flair.
- Chocolate version: Stir in 2 tablespoons cocoa powder for a coconut-chocolate pudding.
Make-Ahead Tips
- Prepare the pudding the night before—it holds shape beautifully when chilled overnight.
- Toast coconut in advance and store in an airtight container until serving.
- Store assembled pudding in the fridge for up to 4 days.
How to Make Vegan Maja Blanca
Step 1: Mix the Base
In a saucepan, whisk together coconut milk, cornstarch, sugar, salt, and vanilla until smooth.
Step 2: Cook the Mixture
Place over medium heat, stirring constantly until it thickens into a custard-like consistency (about 8–10 minutes).
Step 3: Add Corn (Optional)
Stir in corn kernels if using, then remove from heat.
Step 4: Pour and Set
Pour the mixture into a greased baking dish. Smooth the top with a spatula.
Step 5: Chill
Refrigerate for at least 4 hours, or until firm enough to slice.
Step 6: Garnish and Serve
Sprinkle toasted coconut flakes on top, slice into squares, and serve chilled.
Serving Suggestions
- Serve chilled with fresh mango slices for a tropical pairing.
- Dust lightly with cinnamon for a cozy holiday touch.
- Cut into bite-sized cubes for party platters.
- Pair with tea or coffee for a sweet afternoon treat.
Leftovers & Storage
Vegan Maja Blanca keeps well in the fridge for up to 4 days. Store in an airtight container to prevent it from drying out.
Freezing isn’t recommended, as it can alter the texture.
Nutrition & Benefits
This pudding is naturally dairy-free and gluten-free, making it accessible for many diets. Coconut milk provides healthy fats, while corn adds fiber and natural sweetness. Using cornstarch instead of eggs makes it lighter while still creamy, proving that vegan desserts can be both indulgent and nourishing.
Recipe FAQ
1. Can I use light coconut milk?
Yes, but full-fat gives a creamier texture.
2. Can I make it without corn?
Absolutely—it will be smoother, just a bit less traditional.
3. Can I use another starch besides cornstarch?
Yes, arrowroot or tapioca starch works, but the texture may vary.
4. How long should it chill before serving?
At least 4 hours, but overnight is best.
5. Can I make it sugar-free?
Yes, use monk fruit or stevia to taste.
6. How do I toast coconut properly?
Cook over low heat, stirring constantly, until golden brown.
7. Is this pudding kid-friendly?
Definitely—its creamy texture and mild sweetness make it perfect for kids.
A Tropical Holiday Classic, Made Vegan
This Vegan Maja Blanca is creamy, coconutty, and filled with holiday spirit.
With just a few ingredients and simple steps, you can make a dessert that’s both festive and nourishing.
Perfect for Christmas, New Year, or any special occasion, it’s a tropical treat that will bring joy to the table.
