Coconut Natilla Recipe

6 steps · 29 min total

1. 01

   Dissolve Cornstarch

   In a small bowl, place 1 cup of milk, add the cornstarch, and stir until it's fully dissolved. Set this mixture aside.
2. 02

   Blend Coconut Mixture

   Combine the coconut milk and grated coconut in a blender. Process until the mixture is smooth, then set it aside.
3. 03

   Heat Milk and Coconut

   In a medium pot, combine the remaining milk and cinnamon sticks. Heat this over medium-low heat, bringing it to a gentle boil. Once the milk is warm but not yet boiling, stir in the blended coconut mixture.
4. 04

   Thicken the Natilla

   Once the milk begins to boil, stir in the condensed milk, sugar, and salt with a wooden spoon. Pour in the reserved milk and cornstarch mixture, then continue stirring constantly to prevent lumps.
5. 05

   Finish Cooking

   Stir in the vanilla extract. Reduce the heat to low and keep stirring until the natilla thickens to a consistency that coats the back of a spoon, which should take about 10 to 20 minutes. Stir in the butter, then remove the pot from the heat and discard the cinnamon sticks.
6. 06

   Cool and Serve

   Ladle the natilla into a serving dish or individual custard cups. Sprinkle ground cinnamon on top. Let it cool at room temperature for at least 2 hours before refrigerating until you're ready to serve.