Maja Jubilee Recipe

Add a modern twist to a traditional treat with this new take on Maja Blanca!

Categories Dessert, Fruit, Del Monte Fruit Cocktail
Preparation Time15 min.
Cooking Time32 mins.
Number of Servings 1


    • 3 pc pandan leaves
    • 1/4 cup water
    • 3/4 cup cornstarch, dissolved in 1 1/2 cups buko juice
    • 1 pc buko, shredded (reserve buko juice)
    • 1 can DEL MONTE Fiesta Fruit Cocktail (432g), drained (reserve 3 Tbsp syrup)
    • 1/2 cup all-purpose cream
    • 1/2 cup coconut cream
    • 1/2 cup condensed milk, sweetened

Cooking Tools Needed

Cooking Skills Needed

    • Mixing
    • Shredding
    • Draining
    • Boiling


  1. Boil then simmer pandan leaves, water, and reserved fruit cocktail syrup in a covered pan for 5 minutes.
  2. Remove pandan leaves then add cornstarch mixture. Cook over low heat with continuous stirring for 10 minutes.
  3. Add buko, DEL MONTE Fiesta Fruit Cocktail, all-purpose cream, coconut cream and condensed milk. Cook, stirring continuously, for 15 more minutes or until the mixture separates from the spoon and pan. Pour into an 8 x 8-inch pan. Chill to set.

Lusog Notes

This dessert provides vitamin A that helps maintain eye health and helps resist infections.

Chef's Tip

To make sure that the maja unmolds easily from the pan, brush the pan with a little bit of coconut oil before the mixture is poured in. The coconut oil will prevent it from sticking and at the same time, will give it additional flavor.


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