Photo by Kawaling Pinoy
Maja Jubilee is a festive and delicious snack or dessert the whole family will love. It's creamy, delicious, and loaded with fruit cocktail and shredded cheese for the ultimate treat!
If you're looking for an easy yet tasty dessert to round off your holiday menu, search no further than Maja Jubilee! Festive and delicious, it makes a great addition to any party menu.
This recipe is a fun and tasty twist on our classic maja blanca wherein fruit cocktail and shredded cheese take the place of corn kernels. It's an interesting interplay of flavors that works!
Photo by Kawaling Pinoy
Maja Jubilee Recipe
Prep Time:10 mins Cook Time:15 mins Chill: 4 hrs Total Time: 4 hrs 25 mins
Course: Dessert Cuisine: Filipino
Servings: servings
Calories: 551kcal
Author: Lalaine Manalo
Ingredients
2 cans (13.5 ounces each) coconut milk
1 can (12 ounces) evaporated milk
1 can (14 ounces) condensed milk
¾ cup sugar
2 ½ cups fruit cocktail, drained well
1 cup cornstarch
½ cup water
½ cup shredded Eden cheese
Instructions
Brush bottom and sides of a 13 x 9 baking dish with coconut oil or melted butter. Set aside
In a large pot, combine coconut milk, evaporated milk, condensed milk, and sugar.
Bring to a gentle boil, stirring regularly, until sugar is dissolved.
Add 2 cups of the fruit cocktail and stir to distribute. Cook for about 1 to 2 minutes.
In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved.
Gently add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a thick paste.
Transfer mixture into the prepared dish, smoothing top with a lightly oiled spatula or knife.
While still warm garnish top with the remaining ½ cup fruit cocktail.
Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.
Sprinkle top with shredded cheese and cut into serving pieces.
Notes
I like to use for this recipe Del Monte Fiesta Fruit Cocktail which has pineapple, red and yellow papaya, nata de coco, and cherries.
I recommend Eden cheese or any processed cheese food which has a mild, creamy taste.
Drain the fruits well as the extra heavy syrup might affect the consistency of the pudding and make the dessert overly sweet.
Cook at a simmer and do not allow the milk mixture to come to a rapid boil lest it curdles or separates.
When preparing the cornstarch slurry, add the water slowly to the cornstarch to make it easier to stir and dissolve.
Garnish the surface of the maja with more fruits while still warm as they won't stick if it's already cold and set.
Allow the maja to cool before covering as the steam might drip down on the pudding and cause water puddles.
Nutrition
Calories: 551kcal | Carbohydrates: 64g | Protein: 11g | Fat: 30g | Saturated Fat: 24g | Cholesterol: 37mg | Sodium: 171mg | Potassium: 602mg | Fiber: 1g | Sugar: 61g | Vitamin A: 466IU | Vitamin C: 5mg | Calcium: 329mg | Iron: 4mg
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