Maja Jubilee Recipe
Maja Jubilee is another variation of the original Maja Blanca. I added fruit cocktail and shredded young coconut, perfect for summer dessert.
Servings: 3 container
In a large pan over medium heat, combine the coconut cream, coconut milk, whole kernel corn and fruit cocktail. Mix well and bring to boil.
Dilute the cornstarch with 1 cup of water and gradually add to the coconut milk mixture. Mix thoroughly.
Continue to cook for about 3-5 minutes while continuously stir. It should form a very thick paste. Turn off the heat and transfer into a glass or aluminum container. Let it cool for at least 10-15 minutes.
Add more fruit cocoktail and shredded young coconut for the toppings. Refrigerate for at least 2 hours. Serve chill.
Calories: 1358kcal | Carbohydrates: 148g | Protein: 15g | Fat: 85g | Saturated Fat: 73g | Cholesterol: 17mg | Sodium: 258mg | Potassium: 1278mg | Fiber: 7g | Sugar: 62g | Vitamin A: 637IU | Vitamin C: 13mg | Calcium: 193mg | Iron: 9mg