Low-FODMAP Maja Blanca (No-Bake Filipino Dessert); Gluten-free, Vegan

A close friend of our family is from the Philippines, and this is Suzette’s traditional dessert favorite.  Maja Blanca is delicious, easy and so lovely.  This low-FODMAP dessert recipe requires no baking, and results in a sweet and light coconut cream custard, topped generously with toasted coconut or crushed peanuts.

I hope you enjoy this low-FODMAP, gluten-free and vegan Maja Blanca recipe as much as our family does.

You may also love my:

• low-FODMAP Dream Bars
• low-FODMAP Velvety Vanilla Custard
• low-FODMAP Nanaimo Three Layer Bar
• low-FODMAP Peppermint Brownies with Happy Baking Fudgy Brownie Mix 

Or over 300 more low-FODMAP recipes here on the blog!

Be healthy and happy,

Rachel Pauls, MD

Suzette’s Low-FODMAP Maja Blanca; Gluten-free, Vegan

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 16

Prep time: 20 minutes

Chill time: 2-3 hours or overnight

Equipment: 8 by 8 inch baking pan

Ingredients:

• 1 & 1/4 cups water, divided 
• 1/2 cup cornstarch
• 1 cup coconut milk (canned)
• 1/2 cup granulated sugar
• 1/2 cup corn niblets (fresh or fresh frozen, avoid canned)
• Topping: 1/2 cup sweetened flaked coconut or 1/2 cup crushed peanuts 
• Vegetable shortening, for greasing

Directions:

• Grease an 8-inch baking pan and set aside
• Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.  Set aside
• Combine the coconut milk, remaining 3/4 cup water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved
• Bring the mixture to a boil, add the corn kernels, and then add the prepared cornstarch/water mixture, stirring briskly to avoid lumps 
• Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes
• Pour the low-FODMAP Maja Blanca into the prepared baking pan, and let cool about 30 minutes at room temperature
• Cover and refrigerate until firm, about 2-3 hours or overnight
• Prepare the topping:
  • Place the coconut flakes in a dry skillet over medium heat, and stir to toast
    • Alternative: can also toast in the oven at 200 F for about 5-10 minutes
  • Watch carefully so they don’t burn
  • Remove the toasted coconut flakes and transfer to a bowl, let cool
• When low-FODMAP Maja Blanca is set, remove from refrigerator and slice into squares
• Sprinkle generously with the toasted coconut or crushed peanuts before serving
• Store unused portions, covered, in refrigerator

• It is creamy and so light!

• Delicious low-FODMAP Maja Blanca!