Postre de Natas (Colombian-Style Milk Pudding)

This post is also available in Spanish

Postre de Natas (Colombian-Style Milk Pudding)

Postre de Natas is probably one of the most popular and traditional Colombian desserts. It originates from the Andean zone of Colombia and although it takes a little bit of time to prepare, the steps to make this dessert are straight forward and simple. The effort is well worth it, as this dessert has a wonderful combination of textures and flavors.

Postre de Natas (Colombian-Style Milk Pudding)

I am not sure how to best translate Postre de Natas in English, but I can tell you how to make it! Basically, it is a dessert made by boiling milk several times and taking off the foam or cream that forms every time it’s boiled. The foam is placed in a different pot and then mixed with a sugary syrup, eggs, raisins, and some people also add rum to it.

I will be honest, I have never made Postre de Natas before, as I always thought of it as something very tedious and difficult to do. Oh boy, was I wrong! Now that I have made my own Postre de Natas, I can’t believe it took me so long to try something that is so easy, and rewarding, to make!

Buen provecho!

Postre de Natas (Colombian-Style Milk Pudding)



(4 to 6 servings)

  • 1 gallon of whole milk
  • 2 cups of sugar, or more if necessary
  • 4 egg yolks
  • Raisins, to your taste
  • Rum, to your taste

Postre de Natas (Colombian-Style Milk Pudding)


  1. Bring the milk to a boil over medium heat, letting it sit for a couple of seconds. Then using a fork, remove the creme that forms on top and save it in a container. Repeat this process until no more cream or nata forms.
  2. Postre de Natas (Colombian-Style Milk Pudding)

  3. In a small pot prepare a syrup with the sugar and one cup of the remaining milk left over in the pot.
  4. Whisk the yolks using an electric mixer until pale and add them to the syrup, stirring until well incorporated. Add the raisins, rum and the cream(natas). Mix very carefully and let it simmer for about 10 minutes, without stirring.
  5. Transfer to individual serving dishes and let it cool in the refrigerator.
  6. Postre de Natas (Colombian-Style Milk Pudding)

If you like this page, you can say thanks by sharing it


  1. Lucia says

    I have tried many of your recipes and I have been hoping you would upload one of my favorite Colombian desserts… I´m so excited to try it. :)
    Espero que mi novio le gusta porque la idea de comer natas en esta manera es un poco raro para los que no estan acustumbrados,jej.

  2. Anonymous says

    Uy que delicia!! Yo tambien siempre tuve la impresion de que era tremendamente laborioso (como… demasiado, a tal punto que nunca me atrevi a buscar la receta…). Voy a intentarlo este fin de semana. Muchas gracias!! 😀

  3. Colombiancooking says

    Can you make thsi with pasteurized milk or does it have to be raw milk? I alwats thought it had to be raw milk. I’m excited to try it if it can be made ith whole milk from the grocery store.

  4. Natalie says

    When you refer to the layer that produces boiling milk is not the foam. It is called milk skin. Postre de natas consists in removing the skin of the milk as the milk boils, and setting it apart to make the dessert with it. I have never used egg yolks just milk and sugar. It is delicious :)

Leave a Reply

Your email address will not be published.