Maja Blanca Salad

This is one of Daughter's favorite salad. That is because it has lots of sweet corn and she loves sweet corn. When I made a big batch and shared with the Couples@Work Fellowship people, it got good reviews. This dessert makes a good meal-ender. It satisfies our sweet-tooth without being cloyingly sweet. I got this recipe from a local food magazine. It is actually quite easy to make because it makes use of canned and ready-to-go ingredients.

1/3 C unflavored gelatin powder
2 (400ml) cans Coconut milk + water to make 5 C of liquid
1/2 C White sugar
1 can whole corn kernels, drained
1 C All-purpose cream
1/2 C Condensed milk

1. In a saucepan, disperse the gelatin in coconut milk and water. Let stand a few minutes to allow the gelatin to bloom. Add sugar. Cook over low heat until gelatin dissolves completely. You do not have to wait for it t boil.

2. Transfer to a container and chill until firm. Cut into half-inch cubes. Transfer to a large bowl. Pour in the corn.

3. Pour cream and condensed milk over the corn and gelatin mixture. Toss gently. Chill well before serving.

Contrary to previous studies, coconut, coconut oil and coconut milk are actually healthy. Once mistakenly believed to be unhealthy because of its high saturated fat content, it is now known that the fat in coconut oil is a unique and different from most all other fats and possesses many health giving properties. It is now gaining long overdue recognition as a nutritious health food. The Coconut is an anti-bacterial, anti-fungal and anti-viral nut! For more information on the benefits of coconut, please visit the Coconut Research Center here.

Coconut milk is a sweet, milky white liquid we extract from the meat of a mature coconut. It should not be confused with coconut water (coconut juice), which is the naturally-occurring liquid found inside a coconut.

There are two grades of coconut milk: thick and thin. Thick coconut milk is what you get when you first squeeze grated coconut meat through cheesecloth. The squeezed coconut meat is then soaked in warm water and squeezed a second or third time for thin coconut milk. My mom would still use the old-fashioned way of squeezing coconut meat. It may sound daunting, but it is actually easy to do. However, I am quite comfortable in using the canned versions. For one thing, they keep well. The fresh one gets spoiled in a day. My mom however insists that freshly squeezed ones tastes better. I have to grudgingly agree. But the canned versions are a lifesaver to busy moms who does not really have time to squeeze a coconut. When using the canned version, I use Coconut Cream if I need the thick grade, such as in cooking curries. I use Coconut Milk for the thin grade. For this Maja Blanca dessert, I used the canned Coconut milk.

Maja Blanca is actually a pudding-like dessert made from coconut cream and corn. To learn more about the real Maja Blanca, please click MarketManila here, and Pinoy Cook here.