PUREE THE CREAM OF CORN AND SWEET CORN KERNELS. STRAIN THROUGH A FINE MESH SIEVE, WORK IT THROUGH WITH A BACK OF A SPOON. MIX CORNSTARCH AND SUGAR IN A BOWL. ADD WATER AND STIR, SET ASIDE.

IN A SAUCEPAN, MIX COCONUT MILK AND THE CORN PUREE, BRING TO A BOIL AND GRADUALLY STIR IN CORNSTARCH MIXTURE. BOIL FOR 5 MINUTES, UNTIL THE STARCH IS COOKED. POUR INTO A GREASED (PREFERABLY WITH COCONUT OIL FROM LATIK) 9×9 SQUARE CAKE PAN (OR ANY BOWL WITH SMOOTH SIDES), AND LET COOL.

TOAST UNSWEETENED DESSICATED COCONUT ON A NON-STICK PAN ON MEDIUM-HIGH HEAT OR ON A BAKING SHEET IN THE OVEN AT 350F UNTIL BROWN. SPRINKLE OVER COOLED MAJA MAIS.

NOTE: FOR THIS RECIPE, I EXTRACTED A CUP OF KAKANG GATA (COCONUT CREAM) I USED THIS FOR LATIK AND EXTRACTED 2 MORE CUPS FOR THE MAJA.

FOR TOASTING COCONUT: HEAT A NON-STICK PAN OVER MEDIUM HIGH HEAT, ADD DESSICATED COCONUT, LOWER HEAT TO MEDIUM , STIR CONSTANTLY (IT’S GOOD FOR YOUR ARMS) UNTIL THE COCONUT TURNS GOLDEN/AMBER IN COLOR. TURN OFF THE HEAT AND SPRINKLE ON TOP OF MAJA BLANCA.

* INCREASE CORNSTARCH TO 1 CUP IF YOU WANT A FIRMER MAJA MAIS.