Filipino Maja Blanca is a traditional dessert that is popular in the Philippines. It is a creamy and gelatinous coconut pudding that is often topped with toasted coconut flakes.
This Ube Maja Blanca recipe offers a creamy and satisfying dessert option that’s both low-carb and packed with the unique flavor of purple yam.
Here’s a recipe for a sugar-free paleo version of Filipino Ube Maja Blanca, a coconut pudding that incorporates the flavor of purple yam (ube) while being low in carbs:
Filipino Ube Maja Blanca (Sugar-Free, Paleo)
Prep Time: 20 minutes
Cook Time: 20 minutes
Chilling Time: 2 hours
Total Time: 2 hours 40 minutes
Yield: 8 servings
Ingredients
- 1 cup mashed purple yam (ube), cooked and cooled
- 1/2 cup coconut milk, full-fat
- 1/2 cup coconut cream, full-fat
- 1/4 cup coconut flour
- 1/4 cup powdered sweetener
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup water
- Extra coconut flour for dusting
Instructions
Prepare the Ube:
- Steam or boil the purple yam until fork-tender. Let it cool completely, then peel and mash until smooth. Measure out 1 cup of mashed ube for the recipe.
Mix Coconut Mixture:
- In a saucepan, combine the coconut milk, coconut cream, powdered erythritol, vanilla extract, and a pinch of salt over medium heat. Stir continuously until well combined and slightly thickened, about 5-7 minutes.
Add Ube and Coconut Flour:
- Add the mashed ube to the coconut mixture and stir until fully incorporated. Gradually sprinkle in the coconut flour while stirring continuously to avoid lumps. Cook for another 5-7 minutes until the mixture thickens further and becomes smooth.
Prepare Gelatin Mixture:
- In a small bowl, combine 1/4 cup water and gelatin powder. Let it sit for 5 minutes to bloom.
Incorporate Gelatin:
- Once the ube mixture is smooth and thickened, add the bloomed gelatin mixture to the saucepan. Stir well until the gelatin is completely dissolved and the mixture is smooth and thick.
Pour and Set:
- Pour the mixture into a lightly greased or parchment-lined square baking dish or mold. Smooth the top with a spatula. Let it cool at room temperature for about 15-20 minutes, then refrigerate for at least 2 hours, or until set and firm.
Serve:
- Once set, slice the ube maja blanca into squares or diamond shapes. Dust the top with coconut flour for a finishing touch. Serve chilled and enjoy!
Notes:
- Purple Yam (Ube): Look for fresh ube in Asian grocery stores, or you can use frozen grated ube that has been thawed and mashed.
- Coconut Milk and Cream: Use full-fat coconut milk for a creamy texture. Shake the cans well before using to incorporate the cream.
- Sweetener: Erythritol is used here as a sugar-free option. You can substitute with your preferred sweetener, adjusting the amount to taste.
- Gelatin: Helps set the maja blanca. Make sure to bloom the gelatin properly before adding it to the hot mixture.
- Texture: The maja blanca should be creamy and firm once set. Adjust cooking time if needed to achieve the desired consistency.
Enjoy this delightful sugar-free Paleo Ube Maja Blanca as a refreshing and healthy dessert option!
