QUESO DE BOLA CORN MAJA BLANCA


Ingredients:

1 tsp coconut oil, for greasing
1/2 cup cornstarch
1/2 cup sugar
2 cups coconut cream
1/2 cup canned cream style corn
1-1/2 cup grated MAGNOLIA QUESO DE BOLA

Procedure:

  1. Grease an 8x8 inch square pan with coconut oil.
  2. Blend cornstarch and sugar in a bowl. Set aside.
  3. In a pan, bring coconut cream to a boil. Add cornstarch-sugar mixture and continuously stir until mixture thickens, becomes shiny and the starch is cooked through. 
  4. Add corn and 1 cup cheese. Mix well. Remove from heat. Spread into pan and let cool. Chill, if desired, before serving. Top with the remaining cheese. Cut into squares before serving.

Makes 12 servings.
(Yield: 1 pan (12 slices)/1 pc per serving)

Tip/s:

  • Use a fine grater to top cheese.
  • Substitute coconut cream with coconut milk for a less dense dessert.
  • Make latik with 1 cup canned coconut cream. Place in a small saucepan with 2 tbsp coconut oil. Cook over low heat for about 35 minutes or until mixture turns brown, mixing occasionally. Top on maja.
  • Top with toasted dessicated coconut for heightened coconut flavor and added texture.
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