In a large saucepan, add cornstarch and slowly add the coconut milk and almond milk and whisk to get out any lumps. Add the sugar. Stir over low heat/simmer and stir continuously for about 12-15 minutes or until maja blanca is thick enough that it does not drip off of your spoon. You must stir continuously or it will stick and burn on the bottom of the pan. (If you want to add sweet corn, you would add one cup drained, at this point, and stir well)
Grease the bottom of your 9 inch pie pan or pan equivalency with coconut oil (optional) and pour inside your hot and thick maja blanca. Allow the maja blanca to come to room temperature and then put in the freezer for ½ hour and then transfer to the refrigerator for at least one and a half hours until set. You do not need to put in the freezer but it helps to expedite the setting procedure.
Garnish your tropical maja blanca with pineapple and toasted macadamia nuts or anything your heart desires. More traditional toppings include toasted coconut and crushed peanuts. Enjoy!
The mix of dry ingredients to wet ingredients is really easy to remember as it is 1 cup cornstarch to 5 cups of liquid. However, you can choose the milk alternatives of choice.