Coconut Natilla Recipe

It's rich, creamy, easy to make and with an amazing coconut savor. Here is another Natilla method made with panela if you prefer the traditional one.

It's a sweet custard that is traditionally served during Colombian Christmas gatherings with buñuelos. There are many variations of this dessert throughout the country but this coconut Natilla is my grandmother’s method and is very special to me.

I called my mom and one of my aunts for the method, but they didn’t have it because they don’t measure when they make it. So, I e-mailed my cousin Natalia in Colombia and asked her if she knew how to make it.

Anyway, after calling her mom she got mamita’s recipe after my aunt Consuelo figured out the correct measurements. Here is my grandmother’s Natilla, with my own twist, of course. I’ve omitted the white cheese and powdered milk that mamita used in her method but the rest is the same.

Thank you Natalia and Consuelo 🙂 The difference between Mamita’s Natilla and other traditional recipes that you’ll find for it is that she did not use panela, a sweet brown product made from sugar cane, she used condensed milk instead.

That is the reason this version of Colombian Natilla is special and delicious. Some people in Colombia add aguardiente a sugar cane alcoholic drink to their natillas, but it in our family we don’t. Feel free to add splash if you want.

Ingredients You'll Need

The printable method card with exact amounts and preparation directions is below. Milk: I recommend using whole milk for this recipe.

Cornstarch: It thickens the pudding Coconut Milk: Use your favorite canned coconut milk brand. Coconut: You can use unsweetened grated coconut.

Cinnamon: You need ground and cinnamon sticks. Condensed Milk: Gives a delicious savor and texture to this recipe

Vanilla Extract: I like to use organic extract. Sugar: Use it if you want a sweet Natilla, I recommend adding it to your taste.

Butter: I like to use unsalted butter. This ingredient helps to add richness to the custard.

Cooking Notes

*This recipe can be made ahead up to 3 days, keep it in the fridge cover with plastic wrap until ready to serve.

I like to eat my Natilla within 5 days. *You can serve the Natilla in a tray and cut the portions or individual portions in small glasses for a nice presentation.

*Be sure to stir constantly, as you don't want the mixture to stick to the bottom of the pot. *When storing the Natilla be sure to press the plastic against the top to prevent a hard film forming. *I don't like to freeze this dish, because the texture changes.

How to Make Colombian Natilla

- Place 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve it, then set aside.

- Place the coconut milk and grated coconut in the blender and blend until smooth and set aside. - Place the rest of the milk and cinnamon sticks in a medium pot and bring the mixture to boil over medium-low heat. When the milk is a little warm, but not boiling, add the coconut mixture.

- When the milk starts boiling, add the condensed milk, sugar and salt. Stir well with a wooden spoon. Add the milk and cornstarch mixture and continue stirring constantly.

- Add the vanilla extract. Reduce the heat to low and continue stirring until the Natilla thickens, about 10 to 20 minutes.

Add the butter, stir and remove from the heat. Discard the cinnamon sticks. Ladle into a serving dish or individual custard cups.

Sprinkle cinnamon powder on top and let it cool at room temperature for at least 2 hours. Refrigerate until ready to serve.

Coconut Natilla Recipe

- 1 cup + 2 tablespoons of cornstarch - 1 can 14 oz condensed milk

- ½ teaspoon vanilla extract - ⅓ cup sugar or to taste

- Cinnamon powder to taste - Place 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve it, then set aside.

- Place the coconut milk and grated coconut in the blender and blend until smooth and set aside. - Place the rest of the milk and cinnamon sticks in a medium pot and bring the mixture to boil over medium-low heat.

When the milk is a little warm, but not boiling, add the coconut mixture. - When the milk starts boiling, add the condensed milk, sugar and salt.

Stir well with a wooden spoon. Add the milk and cornstarch mixture and continue stirring constantly. - Add the vanilla extract.

Reduce the heat to low and continue stirring until the Natilla thickens, about 10 to 20 minutes. Add the butter, stir and remove from the heat.

Discard the cinnamon sticks. Ladle into a serving dish or individual custard cups. Sprinkle cinnamon powder on top and let it cool at room temperature for at least 2 hours.

Refrigerate until ready to serve.