Coconut Natilla Recipe

Name: Coconut Natilla Recipe
Yield: 7
Ingredients: 3 cups Milk; 1 tablespoon Butter; pinches Salt; 0.33 cups Sugar; 2 tablespoons Cornstarch; 1 cup Coconut Milk; Cinnamon; 0.5 teaspoons Vanilla Extract; 2 Cinnamon Stick; 1 can Condensed Milk; 0.5 cups Coconut

Media

Contains allergens

Leche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein7 %4 g
Carbs35 %20 g
Fat58 %15 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	225 kcal	142 kcal
Protein	4 g	2.5 g
Carbs	20 g	12.6 g
Fat	15 g	9.4 g

One serving is about 159 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty36/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Colombia

Ingredients

720 ml MilkOriginal: 3 cups
1 tablespoon Butter
pinches Salt
79 ml SugarOriginal: 0.33 cups
2 tablespoons Cornstarch
240 ml Coconut MilkOriginal: 1 cup
Cinnamon (To taste)
0.5 teaspoons Vanilla Extract
2 Cinnamon Stick
1 can Condensed Milk
120 ml CoconutOriginal: 0.5 cups

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Place 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve it, then set aside.
Place the coconut milk and grated coconut in the blender and blend until smooth and set aside.
Place the rest of the milk and cinnamon sticks in a medium pot and bring the mixture to boil over medium-low heat. When the milk is a little warm, but not boiling, add the coconut mixture.
When the milk starts boiling, add the condensed milk, sugar and salt. Stir well with a wooden spoon. Add the milk and cornstarch mixture and continue stirring constantly.
Add the vanilla extract. Reduce the heat to low and continue stirring until the Natilla thickens, about 10 to 20 minutes. Add the butter, stir and remove from the heat. Discard the cinnamon sticks. Ladle into a serving dish or individual custard cups. Sprinkle cinnamon powder on top and let it cool at room temperature for at least 2 hours. Refrigerate until ready to serve.