How to make Colombian dessert: Natilla Colombiana recipe

• In a small bowl, mix 1 cup of milk with the cornstarch until dissolved. Set it aside.
• Blend the coconut milk and grated coconut in a blender until smooth, then set aside.
• In a medium pot, heat the remaining milk with the cinnamon sticks over medium-low heat. Once the milk is warm (but not boiling), stir in the coconut mixture.
• When the milk begins to boil, add the condensed milk, sugar, and salt. Stir with a wooden spoon. Gradually add the cornstarch mixture and keep stirring constantly.
• Stir in the vanilla extract. Lower the heat and continue stirring until the mixture thickens, about 10-20 minutes. It’s ready when you can see the bottom of the pot for a few seconds as you stir. Be sure to keep stirring to avoid lumps or burning.
• If using raisins or nuts, add them now. Stir in the butter, remove from heat, and discard the cinnamon sticks.

Serving Options:

Option 1: In Dessert Bowls

• Spoon the Natilla into dessert bowls. Dust with cinnamon powder and let it cool at room temperature for at least 2 hours. Refrigerate before serving.

Option 2: Rectangular Pieces

• Pour the mixture into a greased 8-inch square pan or mold. Refrigerate until firm, ideally overnight.
• Sprinkle with cinnamon or powdered sugar and cut into 3-inch rectangular pieces before serving.