Name: Coconut Natilla Recipe
Total time: 29 min
Yield: 4 servings
Ingredients: 3 Cups Milk; 1 cup Cornstarch; 2 tablespoons Cornstarch; 1 cup Coconut Milk; 1/2 cup Coconut; 2 Cinnamon Stick; 1 Can Condensed Milk; 1/2 tsp Vanilla Extract; 1/3 cup Sugar; Pinch Salt; 1 tablespoon Butter; To taste Ground Cinnamon

This coconut natilla is a sweet custard, thickened with cornstarch and infused with cinnamon. It gets its smooth texture from a blend of milk, coconut milk, and condensed milk, brightened with a hint of vanilla. The process involves gently heating the liquids, then stirring in the cornstarch slurry until it thickens to a consistency that coats the back of a spoon. After a good chill, it's ready to serve, often dusted with a little extra ground cinnamon.

Recipes.zone

July 29, 2026

29 minServes 4

Cook mode

Ingredients

For 4 servings

735gMilk
240mlCornstarch
30mlCornstarch
245gCoconut Milk
120mlCoconut
2Cinnamon Stick
1canCondensed Milk
2.5mlVanilla Extract
67gSugar
PinchSalt
15mlButter
TotasteGround Cinnamon

vegetarian

Method

6 steps · 29 min total

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.
02
Blend Coconut Mixture
Combine the coconut milk and grated coconut in a blender. Process until the mixture is smooth, then set it aside.

More to cook

Side dish

Koulenje

Recipes.zone29 min

Main course

Conch Stew

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.

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.

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.

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.

Start cook mode

Nutrition

Nutrition per serving

Per serving

Calories: 840kcal
Protein: 15.5g
Carbs: 120.7g
Fat: 34.5g
Fiber: 2.6g
Sugar: 85.5g
Sodium: 290mg

Reviews

0.0

0 reviews

Cooked it? Tell the kitchen.

No reviews yet

Be the first to cook this and tell the rest of us how it went.

28 min

Main course

Ratatouille

France25 min

Main course

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Syrian15 min

6 steps · 29 min total

Dissolve Cornstarch

Blend Coconut Mixture

Koulenje

Conch Stew

Heat Milk and Coconut

Thicken the Natilla

Finish Cooking

Cool and Serve

Nutrition per serving

Reviews

Ratatouille

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)