Ingredients:
Set A
• 4 cups coconut milk
• 1 can cream corn '425g
• ¾ cup evaporated milk
• ½ cup condensed milk
• ½ cup brown sugar
Set B - Combine and mix to dissolve
• 1 ½ cups cornstarch
• 1 cup coconut milk
• ¼ cup cocoa powder
Set C
• 1 cup coconut pulp / sapal
• ¼ cup brown sugar
Methods:
In the pan put all the ingredients in set A. Mix well until combined. Turn on the heat, set over medium. Bring to a boil and when it comes to a boil. Reduce heat to low.
Pour the cornstarch mixture (set B) into the pan, while stirring constantly. Cook for about 7-8 minutes.
Turn off the heat. Transfer to greased banana leaf while still hot. Cool it cool.
Put the coconut pulp in the pan. Set the heat to medium. Toast until slightly brown. Add sugar, stir and cook for 5 minutes until the sugar and coconut pulp are combined. Slice the choco maja blanca and sprinkle with toasted coconut pulp. ENJOY!