AuthorBiteSizedSavor the tropical delight of our Buko Maja Blanca. With each spoonful, experience the luscious texture and refreshing flavor of this Filipino dessert, a perfect balance of richness and tropical freshness.
In a bowl, combine cornstarch, brown sugar, and 3/4 cup coconut cream. Mix until completely dissolved. Set aside.
In a pot over medium heat, combine remaining 2 cups coconut cream, condensed milk, and evaporated milk and simmer for a few minutes.
Add the cornstarch mixture and continuously stir over heat until thick. Add cheese and buko strips and mix until well incorporated.
Place at the bottom of an oiled serving dish. Cool at room temperature until no longer hot, then chill.
In a bowl, combine cornstarch, brown sugar, and fresh milk. Mix until completely dissolved. Set aside. In a pan, mix together, corn kernels, cream of corn, cornstarch mixture and a few drops of yellow food color then continuously stir over heat until thick.
Layer on top of buko layer. Cool to room temperature then chill.
Top with toasted desiccated coconut and rice crispies before serving.
Ingredients
Directions
In a bowl, combine cornstarch, brown sugar, and 3/4 cup coconut cream. Mix until completely dissolved. Set aside.
In a pot over medium heat, combine remaining 2 cups coconut cream, condensed milk, and evaporated milk and simmer for a few minutes.
Add the cornstarch mixture and continuously stir over heat until thick. Add cheese and buko strips and mix until well incorporated.
Place at the bottom of an oiled serving dish. Cool at room temperature until no longer hot, then chill.
In a bowl, combine cornstarch, brown sugar, and fresh milk. Mix until completely dissolved. Set aside. In a pan, mix together, corn kernels, cream of corn, cornstarch mixture and a few drops of yellow food color then continuously stir over heat until thick.
Layer on top of buko layer. Cool to room temperature then chill.
Top with toasted desiccated coconut and rice crispies before serving.
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