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Colombian Natilla

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  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 8-9 1x

Ingredients

Scale
  • 4 ½ cups (1080 ml or 1 liter) of whole milk (Divided)
  • ¼ cup (50g) white sugar
  • ½ cup (107g) packed brown sugar
  • 1 dash ground cloves (Optional)
  • 3–4 cinnamon sticks
  • ¾ cup (45g) shredded coconut (Optional)
  • 1 cup (120g) cornstarch
  • 1 tbsp ground cinnamon (Optional)

Instructions

  1. Pour 3½ cups (840 ml) of milk into a big pot and over medium low heat.
  2. Now add the white sugar, brown sugar, cloves and cinnamon sticks. Stir really well and let milk come to a boil.
  3. Once the milk is boiling, remove the pot from the heat and let it rest for about 5 minutes.
  4. In the meantime, mix the cornstarch with the remaining cup (240 ml) of milk until it is completely dissolved.
  5. Once the 5 minutes have passed, put the pot back on the stove over medium low heat.
  6. Remove the cinnamon sticks and add the shredded coconut.
  7. Now you can add the dissolved cornstarch into the hot milk. Stir continuously until it thickens and you can see the bottom of the pot.
  8. Immediately pour the mixture into a serving or baking dish and let it cool for at least an hour before decorating with the ground cinnamon.

Notes

You can refrigerate the natilla for up to 5-7 days.

Find it online: https://sweetysalado.com/en/colombian-natilla-with-brown-sugar/