Colombian Natilla is a unique and delicious dessert prepared in Colombia, often enjoyed alongside buñuelos on Christmas Eve. Similar to natillas in other countries, it excludes eggs. Natilla recipes can vary, with added ingredients like raisins, coconut, sweetened condensed milk, or even a touch of liquor. This coconut-based recipe gives it a distinctive flavor.
The consistency differs from other recipes, being firm, depending on the amount of milk used. Cook it slowly, and avoid stopping stirring to prevent burning and clumps that can be challenging to dissolve later. I used a boxed mix, adding extra panela for a sweeter taste, but it’s optional.
While coconut milk enhances the flavor, you can replace it with another type of milk for an equally delicious result.
Ingredients:
• 1 box of natilla mix or 1 cup cornstarch (Maizena)
• 2 cups regular milk
• 2 cups coconut milk
• 2 cinnamon sticks
• 1/4 panela (or 1/2 cup if not using the premade mix)
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1 cup coconut milk to dilute the natilla mix
• 1/4 cup freshly chopped coconut
• 1 teaspoon vanilla extract
• Ground cinnamon for sprinkling
Instructions:
1. In a pot, heat regular and coconut milk, vanilla, cinnamon sticks, and panela until warm but not boiling. Remove the cinnamon.
2. In a separate bowl, dissolve the natilla mix (or cornstarch) in 1 cup of coconut milk.
3. Add the natilla mix (or cornstarch mixture) to the warm milk, stirring constantly to prevent lumps.
4. Add salt to the mixture and cook over medium-low heat, stirring continuously until it thickens (about 20-25 minutes).
5. Add coconut and butter, mixing well. Cook for an additional 5 minutes without stopping stirring.
6. Pour the natilla into individual molds or a large container.
7. Refrigerate for at least 4 hours or until completely cold and firm.
8. Before serving, sprinkle ground cinnamon on top.
I hope you enjoy the delicious Colombian natilla!