Coconut Natilla Recipe

Name: Coconut Natilla Recipe
Prep time: 2 h 25 min
Cook time: 20 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Colombia
Ingredients: 3 cups milk; 1 cup cornstarch; 2 tbsp cornstarch; 1 cup coconut milk; ½ cup coconut; 2 cinnamon sticks; 1 can condensed milk; ½ tsp vanilla extract; ⅓ cup sugar; Pinch salt; 1 tbsp butter; To taste ground cinnamon

A weekend Colombia dessert. Ready in about 2 hours 45 minutes. Difficulty: more effort.

2 hr 25 minPrep (about)
20 minCook (about)
2 hr 45 minTotal time
4Servings
More effortDifficulty

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Ingredients

How many people?

− 23 people +

Changed from 4 to 23 people · Back to 4

17 cups milk
5 ¾ cups cornstarch
⅔ cup + 2 ½ tsp cornstarch
5 ¾ cups coconut milk
3 cups coconut
6 cans condensed milk
2 cups sugar
⅓ cup + 1 ½ tsp butter

Spices & seasonings (4): cinnamon sticks, vanilla extract, salt, ground cinnamon

12 cinnamon sticks
3 tsp vanilla extract
Pinch salt
To taste ground cinnamon

How to make it

Steps in our own plain words.

Place 5 ¾ cups of milk in a little bowl.
Add the cornstarch.
Stir to dissolve it.
Set aside.
Place your coconut milk plus grated coconut in the blender.
Blend until smooth.
Set aside.
Place the rest of your milk plus cinnamon sticks in a medium pot.
Bring the mix to boil over medium-low heat.
Wait until the milk is a little warm.
But not boiling.
Add the coconut mixture.
Wait until the milk starts boiling.
Add the condensed milk, sugar and salt.
Stir well with a wooden spoon.
Add the milk and cornstarch mix and continue stirring the whole time.
Add the vanilla extract.
Turn the heat down to low and continue stirring till the Natilla thickens, around 10 to 20 minutes.
Add the butter, stir.
Take it off the heat.
Discard the cinnamon sticks.
Ladle in a serving dish or individual custard cups.
Sprinkle cinnamon powder on top.
Let it cool at room temperature.
Keep going for at least 2 hours.
Refrigerate until ready to serve.