Colombian Natilla
During the Christmas season, it's common to find and prepare certain recipes, and what's better than having the pleasure of making delicious natilla with family? A very traditional treat that everyone will love.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Dessert
Cuisine: Colombian
Keyword: colombian natilla, Custard
Servings: 8
Calories: 323kcal
- 5 cups of milk.
- 1 pound of panela or 1 cup of mixed white and brown sugar.
- Cinnamon sticks to taste.
- 1 full cup of cornstarch.
- 1 tablespoon of butter.
- ½ cup of shredded coconut.
- ½ teaspoon of vanilla extract.
- Ground cinnamon.
In a high-heat pot, add 4 cups of milk with cinnamon sticks.
Add the panela or sugar and stir to mix and combine.
In another bowl, mix the cornstarch with the remaining cup of milk, ensuring no lumps form or cornstarch settles at the bottom. Set aside.
Once the milk is boiling, reduce the heat and simmer for about 4 more minutes. Remove the cinnamon sticks.
Stir the cornstarch and milk mixture again and add it to the pot, stirring continuously.
Add the shredded coconut and butter.
Also, add the vanilla essence and stir to combine.
Cook on medium-low heat until it boils and starts to thicken. Remember to stir constantly.
Once thickened, let it simmer for another 8 minutes, or until the mixture becomes thick and heavy.
Pour the mixture into individual containers, sprinkle with ground cinnamon, let it set, and it's ready.
Calories: 323kcal | Carbohydrates: 64g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 75mg | Potassium: 231mg | Fiber: 1g | Sugar: 34g | Vitamin A: 253IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 1mg