Some recipes for maja blanca, a Filipino coconut pudding with corn, include maja blanca topped with flaked coconut and maja blanca with frozen buko, or young coconut. To make the first recipe, begin by mixing together 1/2 cup of water and 1/2 cup of cornstarch until smooth.
Set a saucepan over low heat, and add 1 cup of coconut milk, 3/4 cup of water and 1/2 cup of white sugar. Allow the sugar to dissolve, and then bring the water to a boil. Add 1/4 cup of fresh sweet corn kernels and the cornstarch mixture. Stir the mixture continuously as you bring it to a boil, and then continue to stir it as you reduce the heat and simmer the ingredients for two more minutes.
Pour the mixture into a buttered 8-inch baking dish or pie pan to set for two hours. To serve, toast 1/4 cup of sweetened flaked coconut over medium-high heat, and sprinkle the toasted coconut over the pudding.
To make the second recipe, boil 1/2 cup of thick coconut milk until a dark-brown film develops. Skim and reserve this brown film, or latik. In a saucepan, combine 1 cup of rice flour, 1 cup of sugar, 3 tablespoons of sweet corn kernels, 1/2 cup of cornstarch and 4 cups of coconut milk. Add 1/2 cup of grated frozen buko.
Cook the ingredients over low heat, and stir continuously until the ingredients are clear, which takes approximately three to five minutes. Using coconut oil, grease a 9-by-13-inch baking pan, and pour the coconut mixture into it to set. Sprinkle the reserved latik over the top, and allow it to cool before serving.