Traditional Colombian Natilla Recipe – Creamy Holiday Custard

If you’ve ever celebrated Christmas in Colombia, chances are you’ve enjoyed a generous slice of Natilla Colombiana. This creamy, cinnamon-infused custard isn’t just a dessert — it’s a tradition that brings families together during the holiday season. With its silky texture, subtle sweetness, and comforting aroma of cinnamon and coconut, Natilla is one of the most beloved Colombian dessert recipes.

The beauty of Natilla lies in its simplicity. Made with pantry staples like milk, cornstarch, panela or sugar, and a touch of spice, this dessert comes together easily yet feels festive and indulgent. In most Colombian homes, you’ll find it served alongside golden-fried buñuelos, often dusted with cinnamon or topped with coconut, raisins, or nuts.

Whether you’re recreating childhood memories, exploring Colombian cuisine for the first time, or simply looking for a crowd-pleasing dessert, this traditional Natilla recipe is the perfect way to bring a little Colombian Christmas magic into your kitchen.

My First Taste of Colombian Natilla: A Holiday Memory

The winter I met Maria, my new Colombian neighbor, was the winter I discovered true holiday magic. Just before Christmas, she knocked on my door holding a plate of something pale gold and creamy, dusted with sprinkles.

“This is Natilla Colombiana,” she said, “my family’s favorite Christmas dessert from Colombia.”

That first bite was a revelation—incredibly smooth, gently spiced with cinnamon, and sweetened with rich panela. It was pure comfort. As we talked about her family’s Nochebuena traditions, I knew I had to learn how to make it.

Thanks to Maria’s kindness, I now have her family’s cherished recipe. It’s a taste of friendship and Colombian holiday spirit that I’m so excited to share with you.

Here is her authentic, delicious recipe for Colombian Natilla.

Recipe note:

Natilla Colombiana is a decadent custard known for its rich, creamy texture and layers of subtle yet complex flavors. Adding chopped walnuts and golden raisins elevates this traditional dessert, introducing a delightful contrast of textures and a touch of natural sweetness. The nuts provide a satisfying crunch, while the raisins offer bursts of caramel-like flavor that perfectly complement the smooth custard. This variation not only enhances the taste but also brings a bit of extra indulgence to an already beloved Colombian classic.

What is Natilla?

Natilla is a classic Colombian dessert with Spanish roots, similar to a custard or pudding but uniquely Colombian in flavor and texture. Unlike flan, which is egg-based, Natilla is thickened with cornstarch, giving it a creamy, pudding-like consistency that can be sliced once set.

Traditionally, Natilla is prepared during the holiday season, especially on Nochebuena (Christmas Eve), and served alongside buñuelos — a pairing so iconic that many Colombians can’t imagine one without the other. While every family has its own twist — some prefer a firmer, sliceable Natilla while others like it softer and spoonable — the heart of the recipe always includes milk, cinnamon, and a touch of sweetness.

Today, you’ll find variations across regions. Coastal areas often add coconut milk and shredded coconut, while in Antioquia, panela (unrefined cane sugar) is the star sweetener. No matter the version, Natilla is more than just dessert — it’s a symbol of tradition, togetherness, and the warmth of Colombian hospitality.

✅ Pro Tip: For the most authentic flavor, use panela (solid unrefined cane sugar) instead of white sugar. It gives Natilla a caramel-like depth that’s hard to beat.

Ingredients for Colombian Natilla Recipe

Here’s everything you’ll need to make an authentic Colombian Natilla dessert. These are traditional ingredients, but I’ll also note common substitutions so you can adjust based on what’s available in your kitchen.

1.    Whole Milk

• Provides the base for the simple custard, giving it a rich and creamy texture.
• The base of the custard. For extra creaminess, substitute part with coconut milk.

2.    Cornstarch

• Acts as a thickening agent to give the custard its signature consistency.
• Thickens the Natilla. Always dissolve in cold milk first to prevent lumps.

    3.    Coconut Milk

• Traditional sweetener that adds caramel flavor. Substitute with dark brown sugar if panela isn’t available.

    4.    Grated Coconut

• Provides texture and a more pronounced coconut flavor.
• Popular in coastal Colombian Natilla. Adds texture and tropical flavor.

    5.    Cinnamon Sticks

• Infuses the custard with warm, aromatic flavors.
• Infuses the milk with warmth and holiday aroma. Ground cinnamon can be added at the end for extra flavor.

    6.    Condensed Milk

• Sweetens the custard and adds richness. It’s just what the traditional recipe calls for to give the traditional Colombian Natilla recipe its sweetness and texture.

    7.    Vanilla Extract

• Enhances the overall flavor profile of the natilla.

    8.    Sugar

•  Additional sweetness to taste.

    9.    Salt

• Balances the sweetness and enhances the flavors.

    10.    Butter

• Adds richness and a smooth finish to the custard.
• Helps with smoothness and shine. Unsalted butter works best.

    11.    Cinnamon Powder

• For garnish and extra flavor.

    12.    Chopped Nuts and/or Raisins (optional)

• For added texture and flavor. Common choices include walnuts or almonds.

✅ Pro Tip: Always start by dissolving the cornstarch in a bit of cold milk before adding it to the hot mixture. This ensures your Natilla is silky and lump-free.

How to Make Colombian Natilla (Step-by-Step)

Follow these easy steps to prepare your own creamy Natilla Colombiana, just like it’s made during Christmas in Colombia.

Step 1: Prepare the cornstarch mixture

• In a small bowl, whisk together 1 cup of cold milk with the cornstarch until fully dissolved.
• Set aside — this will be the thickener for your Natilla.

💡 Pro Tip: Always use cold milk here. If you add cornstarch to warm liquid, it will clump.

Step 2: Infuse the milk with cinnamon

• In a large pot, heat the remaining 3 cups of milk over medium-low heat.
• Add the cinnamon sticks (and cloves, if using).
• Simmer gently for about 5–7 minutes to infuse the flavor.

⚡ Flavor Boost: For an even deeper taste, let the milk rest with the cinnamon for 10 minutes off the heat before straining.

Step 3: Sweeten the mixture

• Stir in the panela (or brown sugar) until fully dissolved.
• Return to low heat, stirring occasionally.

Troubleshooting: Too Sweet? Start with less sugar, then adjust at the end. Panela is naturally rich and caramel-like, so it’s easy to go overboard.

Step 4: Thicken the custard

• Gradually whisk in the cornstarch mixture while stirring constantly.
• Continue stirring over low heat for 10–15 minutes, until the mixture thickens and you can see the bottom of the pot briefly when stirring.

Texture Check: Natilla should be smooth and glossy, not grainy. If it looks lumpy, keep stirring over low heat — it usually smooths out.

Step 5: Add finishing touches

• Stir in the butter and remove the cinnamon sticks.
• At this stage, you can also fold in grated coconut, raisins, or nuts if you want extra texture.

Step 6: Set and serve

• Pour the hot Natilla into a greased dish, mold, or individual ramekins.
• Let it cool at room temperature for 1–2 hours, then refrigerate until firm.
• Sprinkle with ground cinnamon before serving.

Presentation Tip: For a festive look, set your Natilla in a decorative mold and unmold it onto a serving plate. Garnish with coconut flakes, raisins, or a drizzle of dulce de leche.

With this method, your Colombian Natilla will have the perfect creamy consistency and rich, comforting flavor that makes it a holiday favorite.

Delicious Colombian Natilla Variations

While the classic Colombian Natilla is creamy, spiced, and comforting, there are endless ways to make it your own. Below are the most popular variations — each with its own twist on this beloved dessert.

🥥 Coconut Natilla (Natilla de Coco)

What its usually called: coconut natilla recipe, coconut Colombian dessert

• How to make it: Replace 1 cup of whole milk with coconut milk and stir in ½ cup grated coconut.
• Flavor profile: Creamy, tropical, and slightly chewy from the coconut flakes.
• Best for: Coconut lovers and tropical-themed celebrations.

💡 Serving Tip: Garnish with toasted coconut flakes for extra flavor and crunch.

🍫 Chocolate Natilla (Natilla de Chocolate)

What it’s usually called: chocolate natilla Colombian recipe

• How to make it: Add ¼ cup unsweetened cocoa powder (or melted dark chocolate) to the milk mixture. Adjust sweetness with sugar or condensed milk.
• Flavor profile: Rich, silky, and indulgent — like Colombian hot chocolate in custard form.
• Best for: Kids, chocoholics, and anyone who wants a decadent holiday dessert.

🔥 Pro Tip: Dust with cocoa powder or drizzle melted chocolate on top before serving.

🍮 Arequipe Natilla (Dulce de Leche Natilla)

What it’s Called: dulce de leche natilla, arequipe Colombian dessert

• How to make it: Stir ½ cup arequipe (Colombian dulce de leche) into the hot Natilla just before it sets. You can also drizzle it on top for serving.
• Flavor profile: Sweet, caramel-like, and extra creamy.
• Best for: Those who love caramel desserts with a Colombian twist.

✨ Serving Suggestion: Top with crushed nuts for a crunchy contrast.

🌿 Vanilla Bean Natilla

It is easy to make a delicious vanilla Colombian custard recipe.

• How to make it: Use a real vanilla bean instead of extract. Split it open, scrape the seeds into the milk mixture, and simmer with the cinnamon.
• Flavor profile: Elegant, aromatic, and subtly floral.
• Best for: Dinner parties or when you want a sophisticated touch.

💡 Pro Tip: Save the vanilla pod after simmering — place it in a jar of sugar to make vanilla sugar.

🌰 Nutty Natilla (Natilla con Nueces)

Try making this base recipe into a nutty custard dessert, Colombian nut Natilla

• How to make it: Fold in ½ cup toasted chopped nuts (walnuts, almonds, or hazelnuts) before the custard sets.
• Flavor profile: Creamy with a satisfying crunch.
• Best for: Family gatherings where you want extra texture in your dessert.

☕ Coffee Natilla (Natilla de Café)

This delicious Colombian coffee dessert is surprisingly easy to make.

• How to make it: Add 2 tsp instant coffee (or 1 shot of espresso) to the milk mixture while it simmers.
• Flavor profile: Smooth, slightly bitter, and balanced by the sweetness of the custard.
• Best for: Coffee lovers and after-dinner desserts.

Serving Idea: Pair with a cup of Colombian coffee for the ultimate flavor combo.

Quick Summary of Variations

• Coconut Natilla → Tropical and chewy
• Chocolate Natilla → Rich and indulgent
• Arequipe Natilla → Sweet caramel flavor
• Vanilla Bean Natilla → Aromatic and refined
• Nutty Natilla → Creamy with crunch
• Coffee Natilla → Bold and grown-up

How to Serve Colombian Natilla

Colombian Natilla isn’t just a dessert — it’s a tradition. How you serve it can completely transform the experience, whether you keep it classic or dress it up for a festive table. Here are the best serving styles:

Classic Natilla (Traditional Serving)

Sliced Style: If your Natilla is firm, unmold it from a pan or dish and cut it into neat squares or rectangles.

Custard Style: For a softer version, spoon it into small bowls and dust generously with cinnamon.

Presentation Tip: Use a decorative mold for a festive holiday table centerpiece.

Toppings to Elevate Your Natilla

• Sprinkle, drizzle, or garnish — toppings add flavor and flair. Popular choices include:
• Ground cinnamon – the most traditional topping.
• Shredded coconut – for a tropical touch.
• Raisins or nuts – for extra sweetness and crunch.
• Dulce de leche (Arequipe) – drizzle on top for caramel richness.

📌 Expert Tip: For a holiday buffet, prepare a “Natilla toppings bar” where guests can customize their own dessert.

Pairing Natilla with Traditional Colombian Foods

Natilla is almost always enjoyed alongside other Colombian holiday treats:

• Buñuelos – fried cheese fritters that balance Natilla’s sweetness with a savory bite.
• Colombian Hot Chocolate – traditionally served with cheese inside the cup! (👉 Try my fan favorite Spicy Hot Coffee or my easy hot chocolate recipe)
• Arequipe (Colombian Dulce de Leche) – either swirled into the custard or drizzled on top.

These pairings make your dessert table authentically Colombian and extra festive.

Temperature: Room Temp or Chilled?

• Room Temperature: Common during Christmas gatherings — soft and comforting.
• Chilled: Perfect for warmer climates or when you want a firmer texture.
• Storage Note: Always refrigerate leftovers. Natilla stays fresh for up to 5 days in an airtight container.

Quick Serving Ideas (Summary)

• Slice into squares and dust with cinnamon.
• Spoon into dessert bowls for a creamy version.
• Garnish with coconut, raisins, or nuts.
• Drizzle with dulce de leche for indulgence.
• Pair with buñuelos and hot chocolate for a true Colombian Christmas combo.

How to Store Colombian Natilla

One of the best things about Natilla Colombiana is that it keeps well, making it a perfect make-ahead dessert for the holidays. Proper storage ensures the custard stays creamy, flavorful, and safe to eat for several days.

How Long Does Natilla Last?

• In the refrigerator: Up to 5 days when stored properly.
• At room temperature: No more than 2 hours, since dairy-based desserts can spoil quickly.

Pro Tip: Always let Natilla cool to room temperature before covering and refrigerating to avoid condensation that makes it watery.

Can You Freeze Natilla?

Not recommended.
Freezing changes the texture of the cornstarch-thickened custard, making it grainy and separated once thawed. If you want to prepare ahead, make it fresh and simply refrigerate.

📌 Alternative: Instead of freezing, make the mixture a day in advance and refrigerate until ready to serve. Natilla often tastes better the next day after chilling!

Best Storage Methods

For Soft Custard-Style Natilla

• Store in an airtight container.
• Press a piece of plastic wrap directly on the surface to prevent a “skin” from forming.
• Keep chilled until serving.

For Firm, Sliceable Natilla

• Store in the original pan or mold, tightly covered with plastic wrap or foil.
• Slice only before serving to prevent it from drying out.

Serving Leftovers

• Cold from the fridge: Natilla is deliciously refreshing when chilled.
• Room temp revival: Leave out for 10–15 minutes before serving if you prefer a softer consistency.

Troubleshooting Storage Issues

• Natilla turned watery? Likely due to condensation — next time, cover with plastic wrap directly touching the surface before chilling.
• Too firm after refrigeration? Leave at room temp for 15–20 minutes; the texture will soften.
• Skin on top? This happens if it’s not covered tightly. Whisk gently before serving, or disguise it with a cinnamon or coconut garnish.

Quick Storage Summary

• Cool completely before refrigerating.
• Keep in an airtight container (plastic wrap pressed to surface).
• Refrigerate up to 5 days.
• Do not freeze (texture changes).
• Slice just before serving for best results.

Colombian Natilla Recipe Variations

One of the joys of making Natilla Colombiana is how versatile it is. Across Colombia, families experiment with flavors, creating delicious twists while keeping the creamy custard base. Here are some of the most popular Natilla variations you can try at home.

Coconut Natilla (Natilla de Coco)

• A coastal Colombian favorite.
• Flavor profile: Creamy, tropical, slightly chewy from shredded coconut.
• How to make it: Replace 1 cup of whole milk with coconut milk and stir in ½ cup grated coconut while cooking. Garnish with extra coconut flakes before serving.

💡 Pro Tip: Toast the coconut before adding for a nuttier, deeper flavor.

Chocolate Natilla (Natilla de Chocolate)

• Perfect for chocolate lovers.
• Flavor profile: Rich, smooth, and indulgent, like a chocolate pudding meets Natilla.
• How to make it: Stir in ½ cup cocoa powder (or 4 oz melted dark chocolate) with the milk mixture. Adjust sugar for sweetness balance.

💡 Serving Idea: Sprinkle with shaved chocolate or drizzle with arequipe for extra decadence.

Arequipe Natilla (Dulce de Leche Custard)

• A caramel-inspired twist.
• Flavor profile: Sweet, velvety, and caramel-like thanks to Colombian arequipe (dulce de leche).
• How to make it: Replace part of the sugar with arequipe and swirl extra arequipe on top once the Natilla sets.

💡 Pairing Tip: Serve with buñuelos for the ultimate Christmas dessert duo.

Vanilla Bean Natilla

• Classic and aromatic.
• Flavor profile: Pure, deep vanilla taste with a custardy sweetness.
• How to make it: Use a split vanilla bean instead of extract. Scrape the seeds into the milk while cooking.

💡 Pro Tip: Let the vanilla bean pod steep in warm milk for 10 minutes before cooking to extract maximum flavor.

Nutty Natilla

• For texture lovers.
• Flavor profile: Creamy custard with a crunchy contrast.
• How to make it: Stir in ½ cup chopped toasted nuts (walnuts, almonds, hazelnuts) before chilling. Sprinkle extra on top before serving.

Coffee Natilla (Natilla de Café)

• A grown-up twist.
• Flavor profile: Bold and slightly bitter, perfectly balancing the sweetness.
• How to make it: Stir in 2 tsp instant coffee or 1 shot of espresso while heating the milk.

💡 Serving Idea: Pair with a Colombian espresso or serve after dinner as a coffee-flavored treat.

Quick Variation Summary

• Coconut Natilla → tropical and chewy
• Chocolate Natilla → rich and indulgent
• Arequipe Natilla → caramel-like and festive
• Vanilla Bean Natilla → pure and aromatic
• Nutty Natilla → creamy with crunch
• Coffee Natilla → bold and sophisticated

More Delicious Colombian Desserts to Try

Colombian cuisine is rich with sweet traditions, and Natilla is just one piece of the dessert table. Here are some of the most popular Colombian desserts you can make at home, each with its own cultural story and irresistible flavor.

Natilla Colombiana

The star of Colombian Christmas. A creamy, custard-like dessert made with milk, cinnamon, and panela. Often paired with buñuelos and enjoyed during December festivities.

Buñuelos (Colombian Cheese Fritters)

Golden, round cheese fritters that are crispy on the outside and fluffy on the inside. Traditionally enjoyed with Natilla during Christmas gatherings.

💡 Pairing Tip: The savory-salty flavor of buñuelos balances the sweetness of Natilla perfectly.

Colombian Hot Chocolate with Cheese

Unlike any other hot chocolate, this Colombian version is served with chunks of cheese melted inside the cup. A comforting drink often served with arepas or at Christmas with Natilla and buñuelos.

Tres Leches Cake (Torta de Tres Leches)

A light sponge cake soaked in three types of milk (condensed, evaporated, and cream). This dessert is rich, moist, and a favorite at birthdays and holidays.

💡 Variation: Some Colombian families add arequipe on top for an extra caramel layer.

Obleas con Arequipe

Street-food favorite made with thin wafers filled with arequipe (Colombian dulce de leche). Can also include toppings like coconut, sprinkles, or fruit preserves.

Arroz con Leche (Colombian Rice Pudding)

A comforting dessert made with rice, milk, sugar, and cinnamon. Creamy and cozy, it’s served year-round at family gatherings.

💡 Pro Tip: Add raisins or shredded coconut for a Colombian twist.

Torta Negra (Colombian Black Cake)

A traditional Christmas fruitcake rich with dried fruits, nuts, spices, and a splash of rum. Dense, sweet, and deeply tied to Colombian holiday traditions.

Manjar Blanco

Similar to dulce de leche but lighter, this creamy milk-based dessert is often eaten alone or used as a filling for other Colombian pastries.

Dulce de Brevas (Candied Figs)

A uniquely Colombian dessert where figs are simmered in panela syrup and often paired with arequipe. Sweet, fruity, and festive.

Quick Dessert Hub Summary

• Natilla → custard centerpiece of Colombian Christmas
• Buñuelos → savory cheese fritters
• Hot Chocolate → with melted cheese
• Tres Leches Cake → milk-soaked sponge cake
• Obleas con Arequipe → wafer + caramel street treat
• Arroz con Leche → creamy rice pudding
• Torta Negra → Colombian Christmas cake
• Manjar Blanco → milk caramel spread
• Dulce de Brevas → figs in panela syrup

What I’ve been making lately

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A Brief History of Colombian Natilla

Natilla is more than just a dessert in Colombia — it’s a tradition that carries centuries of history.

The dish has its roots in Spanish cuisine, where a custard-like dessert called natillas was brought to Latin America during the colonial period. Over time, Colombians adapted the recipe, using cornstarch instead of eggs as the thickener, and adding panela (unrefined cane sugar) for a rich, caramel-like flavor unique to the region.

Today, Natilla Colombiana is an essential part of Christmas celebrations. It’s almost always served alongside buñuelos (cheese fritters) and hot chocolate, forming the classic Colombian holiday trio. Families gather in December to prepare Natilla in big pots, often outdoors, turning dessert-making into a communal event filled with music, laughter, and anticipation.

What to serve with delicious Natilla dessert

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Colombian dessert recipe FAQs