Natilla

Indulge in this creamy Colombian natilla, a traditional holiday dessert infused with cinnamon and coconut. Perfect for festive gatherings or cozy family nights, it brings warmth and sweetness to any occasion.

• 1 liter whole milk
• 1 cup cornstarch
• 1 cup sugar
• 1 teaspoon cinnamon powder
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 cup coconut flakes

Method

1. 1

   In a large saucepan, combine the whole milk, sugar, and a pinch of salt. Heat over medium heat, stirring frequently until the sugar dissolves.

2. 2

   In a separate bowl, mix the cornstarch with a small amount of cold milk to create a slurry. Make sure there are no lumps.

3. 3

   Once the milk mixture is hot but not boiling, gradually add the cornstarch slurry while constantly stirring to prevent lumps from forming.

4. 4

   Continue stirring until the mixture thickens and starts to bubble, about 10-15 minutes.

5. 5

   Add the cinnamon powder and vanilla extract, mixing well to combine. Remove from heat.

6. 6

   Pour the mixture into a greased mold or individual serving cups. Let it cool at room temperature for about 30 minutes.

7. 7

   Once cooled, place in the refrigerator for at least 2 hours to set.

8. 8

   Before serving, top with coconut flakes if desired. Cut into squares or serve in cups.