Creamy na Maja Blanca

Grease the bottom and sides of an 8-inch square pan. Set aside.
2️⃣ Cook the Milk Mixture
In a pot, combine coconut milk, evaporated milk, and sweetened condensed milk.
Bring the mixture to a boil over medium heat, stirring occasionally.
3️⃣ Add the Corn
Stir in the kernel corn and cook for 1-2 minutes.
4️⃣ Mix the Cornstarch Slurry
In a small bowl, combine cornstarch and milk, whisking until the cornstarch has completely dissolved.
5️⃣ Thicken the Mixture
Gradually add the cornstarch mixture into the pot, stirring continuously until the mixture thickens into a paste. Be sure to watch carefully, as the mixture will thicken quickly.
6️⃣ Transfer and Smooth
Transfer the thickened mixture into the prepared pan. Use an oiled spatula to smooth out the surface.
7️⃣ Chill the Maja Blanca
Allow the mixture to cool down. Cover and place it in the fridge for at least 1 hour to set.
8️⃣ Toast the Coconut Flakes
In a wide skillet, spread the coconut flakes. Toast them over medium heat, stirring constantly, until browned.
9️⃣ Serve
Once the Maja Blanca has set, cut it into squares. Sprinkle with the toasted coconut flakes on top before serving.
Serving and Storage Tips