Maja Blanca

Instructions

1. Prepare the baking dish
   Grease a 9x13 inch baking dish or rectangular pan with butter to prevent sticking. Set aside.
2. Mix the cornstarch slurry
   In a medium bowl, combine the cornstarch with 1 cup of the coconut milk. Stir until the cornstarch is fully dissolved with no lumps. This creates a slurry that will help thicken the pudding.
3. Cook the base mixture
   In a large pot over medium heat, combine the remaining 3 cups of coconut milk, whole milk, condensed milk, sugar, corn kernels, salt, and vanilla extract. Stir continuously until the sugar dissolves completely and the mixture starts to simmer.
4. Thicken the pudding
   Slowly pour the cornstarch slurry into the simmering mixture while stirring constantly to prevent lumps from forming. Continue stirring for about 10-15 minutes until the mixture thickens to a pudding-like consistency. You'll know it's ready when it coats the back of a spoon.
5. Transfer and cool
   Pour the thickened mixture into the prepared baking dish. Smooth the top with a spatula. Allow it to cool to room temperature, then refrigerate for at least 2 hours or until completely set.
6. Garnish and serve
   Once set, sprinkle the toasted coconut flakes evenly over the top of the maja blanca. Cut into squares or diamond shapes and serve chilled.