INGREDIENTS:

• 1 can (425 g) UFC Cream Style Corn / Whole Corn Kernels, drained *
• 1 can (400 mL) UFC Coconut Cream
• 1/8 tsp UFC Iodized Salt

• ¼ cup sweetened condensed milk

• Slurry
• ½ cup cornstarch, mixed with
• ½ cup water

* Note: For a cornier pudding, use UFC Cream Style Corn. For a more traditional Maja Blanca, use UFC Whole Corn Kernels.

PROCEDURE:

1. Combine UFC Cream Style Corn, half can of the UFC Coconut Cream and salt. Mix well.
2. Cover rice cooker. Plug and press cook. Allow to simmer for 3 – 5 minutes.
3. Add cornstarch slurry, condensed milk and remaining coconut cream while stirring continuously.
4. Cook for 8 – 10 minutes. Stir continuously to allow the starch to cook and thicken the mixture.
5. Pour in a serving container or pan. Flatten surface. Allow to set for 20 minutes.
6. If desired, chill for at least 1 – 2 hours before serving.