Dessert

Mais con Yelo with Nata de Coco (Filipino Shaved Ice Dessert)

Original name: Mais con Yelo with Nata de Coco

Prep

10 mins

Cook

0 mins

Servings

FilipinoEasyDessertVegetarianGluten Free

About this dish

Mais con yelo is the Filipino answer to a sweltering summer afternoon, a layered dessert of sweet corn, shaved ice, and creamy milk that my Lola would make whenever the heat became unbearable. The addition of nata de coco—those translucent, chewy cubes of fermented coconut water—turns a simple merienda into something special, adding a delightful bounce to every spoonful.

It's the kind of dessert that feels both nostalgic and refreshing, capturing the resourcefulness of Filipino home cooking, where a can of corn and a bottle of nata become a celebration. Serve it in a tall glass with a long spoon, and let the layers melt together before you dig in.

Ingredients

UK and US measurements are both included for every recipe.

Sweet corn kernels

vegetable

2 cups (about 1 can, 15 oz)

Imperial: 2 cups (about 15 oz can)

Nata de coco

other

1 cup, drained (about 7 oz)

Evaporated milk

dairy

1 cup (240 ml)

Imperial: 1 cup (8 fl oz)

Granulated sugar

other

1/4 cup (50 g)

Imperial: 1/4 cup

Shaved ice

liquid

4 cups (about 1 liter)

Imperial: 4 cups

Method

Prepare the corn

PT5M

Drain the canned sweet corn kernels and set aside. If using fresh corn, boil the kernels for 5 minutes, then drain and let cool.

Drain the nata de coco

PT2M

Drain the nata de coco cubes from their syrup and set aside. You can reserve the syrup for another use or discard.

Sweeten the corn (optional)

PT1M

In a small bowl, mix the corn kernels with sugar if desired. This adds a touch of sweetness, but the dessert is already sweet from the milk and nata.

Assemble the glasses

PT2M

Divide the sweetened corn kernels evenly among 4 tall glasses. Top with a layer of nata de coco cubes.

Add shaved ice

PT2M

Fill each glass to the brim with shaved ice, packing it gently. The ice should mound slightly above the rim.

Pour the milk

PT1M

Drizzle the evaporated milk over the shaved ice in each glass. You can also add a little sugar syrup if you like it sweeter.

Serve immediately

PT0M

Serve right away with a long spoon. Let the layers melt together slightly before mixing and enjoying.

Equipment

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Nutrition facts

360 kcal

Calories

5 g

Protein

42 g

Carbohydrates

4 g

Fat

3 g

Fiber

85 mg

Sodium

Tips

For the best texture, use shaved ice rather than crushed ice, it melts more slowly and creates a smoother, creamier dessert.
If you want a richer taste, substitute half of the evaporated milk with coconut milk for a tropical twist that pairs beautifully with the nata de coco.
Feel free to add other toppings like macapuno, kaong, or sliced fresh mango for a more festive version, but keep the corn and nata as the stars.
To make ahead, prepare the corn and nata layers in the glasses and refrigerate, add the ice and milk just before serving to keep it frosty.

Serving suggestions

Serve as a refreshing merienda (afternoon snack) on a hot day.
Pair with grilled or fried savory dishes like pork barbecue or lumpia for a classic Filipino combination.
Offer extra evaporated milk on the side for those who like it creamier.

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Recipe by

Miguel Santos

Specialises in Filipino cuisine

Miguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.

Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.