Filipino Maja Blanca is a traditional Filipino dessert that is creamy, coconut-based, and often served during special occasions or celebrations. It’s made primarily with coconut milk, cornstarch, sugar, and often topped with latik (fried coconut curds) or toasted coconut flakes. The texture is similar to a thick pudding or gelatin, and it has a mildly sweet coconut flavor. Maja Blanca is popular throughout the Philippines and is enjoyed both as a dessert and as a snack.
Cornstarch primarily consists of carbohydrates. On average, cornstarch contains about 25-28 grams of carbohydrates per ounce (28 grams) by weight. It is a high-carbohydrate ingredient and is often used as a thickening agent in various recipes due to its ability to absorb water and create a gel-like consistency. It is also low in protein, fat, and nutrients. Once a year, we splurge on special occasions and like to make a sugar-free version of this dessert.
Let’s make a sugar-free version of a classic Filipino dessert Maja Blanca!
Filipino Maja Blanca Pudding (Sugar-Free, Keto)
Here’s a detailed recipe for Filipino Maja Blanca Pudding that is sugar-free and adheres to the keto diet:
Prep Time: 10 minutes
Cook Time: 20 minutes
Chilling Time: 2-3 hours
Total Time: 2.5 – 3.5 hours
Servings: 8
Ingredients
- 1 cup coconut milk (full-fat)
- 1 cup almond milk, unsweetened
- 1/2 cup coconut cream or full-fat coconut milk
- 1/2 cup coconut flour
- 1/2 cup powdered monk fruit sweetener, adjust to taste
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup water
- 1/2 cup finely ground coconut flakes (optional, for texture)
- Coconut oil or ghee, for greasing the dish
Optional Garnish:
- Toasted shredded coconut or sliced almonds, unsweetened, for topping
Instructions
- Prepare Ingredients Grease a 8×8 inch baking dish or similar with coconut oil or ghee. In a small bowl, mix coconut flour with water until smooth and set aside.
- Combine Ingredients In a large saucepan, combine coconut milk, almond milk, coconut cream, powdered monk fruit sweetener, vanilla extract, and salt. Stir well over medium heat until mixture is well combined and heated through, but not boiling.
- Add Coconut Flour Mixture Slowly pour the coconut flour mixture into the saucepan, stirring continuously to prevent lumps. Cook for about 5-7 minutes, stirring constantly, until the mixture thickens and resembles a pudding-like consistency. The mixture should coat the back of a spoon.
- Optional Texture If desired, stir in finely ground coconut flakes for added texture.
- Pour and Set Immediately pour the mixture into the greased baking dish, smoothing the top with a spatula.
- Chill Allow the Maja Blanca pudding to cool at room temperature for about 30 minutes, then refrigerate for 2-3 hours, or until completely set and chilled.
- Serve Once chilled and set, slice into squares or desired shapes. Optionally, sprinkle with toasted shredded coconut or sliced almonds before serving. Serve cold and enjoy the Paleo Maja Blanca Pudding as a delightful dessert or snack!
Notes:
- This Paleo Maja Blanca Pudding is free from grains, dairy, and refined sugars, making it suitable for those following a Paleo diet or looking for a sugar-free dessert option.
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutritional Information (per serving):
- Calories: 180 kcal
- Total Fat: 15g
- Total Carbohydrates: 8g (Net Carbs: 5g)
- Fiber: 3g
- Protein: 2g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Enjoy this delicious and creamy Paleo Maja Blanca Pudding guilt-free, knowing it’s sugar-free and fits within your dietary preferences!
