Colombian Natilla is a popular dessert during the Christmas season. Every family has its own recipe and there are different variations in the country.
This is my grandmother's Colombian Natilla recipe with coconut flavor and my favorite way to make it. It's rich, creamy, easy to make and with an amazing coconut flavor.
Here is another Natilla recipe made with panela if you prefer the traditional one.
What is Natilla?
It's a sweet custard that is traditionally served during Colombian Christmas gatherings with buñuelos. There are many variations of this dessert throughout the country but this coconut Natilla is my grandmother’s recipe and is very special to me.
I called my mom and one of my aunts for the recipe, but they didn’t have it because they don’t measure when they make it. So, I e-mailed my cousin Natalia in Colombia and asked her if she knew how to make it. Anyway, after calling her mom she got mamita’s recipe after my aunt Consuelo figured out the correct measurements. Here is my grandmother’s Natilla, with my own twist, of course. I’ve omitted the white cheese and powdered milk that mamita used in her recipe but the rest is the same. Thank you Natalia and Consuelo 🙂
The difference between Mamita’s Natilla and other traditional recipes that you’ll find for it is that she did not use panela, a sweet brown product made from sugar cane, she used condensed milk instead. That is the reason this version of Colombian Natilla is special and delicious.
Some people in Colombia add aguardiente a sugar cane alcoholic drink to their natillas, but it in our family we don’t. Feel free to add splash if you want.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions is below.
Milk: I recommend using whole milk for this recipe.
Cornstarch: It thickens the pudding
Coconut Milk: Use your favorite canned coconut milk brand.
Coconut: You can use unsweetened grated coconut.
Cinnamon: You need ground and cinnamon sticks.
Condensed Milk: Gives a delicious flavor and texture to this recipe
Vanilla Extract: I like to use organic extract.
Sugar: Use it if you want a sweet Natilla, I recommend adding it to your taste.
Butter: I like to use unsalted butter. This ingredient helps to add richness to the custard.
Salt: A pinch of salt.
Cooking Notes
*This recipe can be made ahead up to 3 days, keep it in the fridge cover with plastic wrap until ready to serve. I like to eat my Natilla within 5 days.
*You can serve the Natilla in a tray and cut the portions or individual portions in small glasses for a nice presentation.
*Be sure to stir constantly, as you don't want the mixture to stick to the bottom of the pot.
*When storing the Natilla be sure to press the plastic against the top to prevent a hard film forming.
*I don't like to freeze this dish, because the texture changes.
How to Make Colombian Natilla
- 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.
More Colombian Holiday Recipes
Sabajón (Colombian -Style Eggnog)
Colombian Hojuelas or Hojaldras
Traditional Natilla with Panela
Coconut Natilla Recipe
Ingredients
- 3 cups whole milk
- 1 cup + 2 tablespoons of cornstarch
- 1 cup coconut milk
- ½ cup grated coconut
- 2 cinnamon sticks
- 1 can 14 oz condensed milk
- ½ teaspoon vanilla extract
- ⅓ cup sugar or to taste
- Pinch salt
- 1 tablespoon butter
- Cinnamon powder to taste
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.
Danielle
im not much of a pudding person but wow!! this looks fantastic! love the ingredients
Erica
Thank you all for visiting my blog and for the wonderful comments!
MaryMoh
I know I will surely like this udding. You have my 2 favourite ingredients there....coconut milk ad condensed milk....mmmm. Thanks for sharing.
Sook
Looks beautiful!
karen
Oh, my... this sounds wonderful!
Sunita
The pudding looks delicious, such an interesting recipe. Thanks for sharing.
Ivy
I think rice pudding is the recipe made in almost all countries of the world. I love the addition of coconut in it and it sounds delicious.
Natasha - 5 Star Foodie
This sounds amazing, I love the coconut flavor of this pudding!
Adriana
For Oysterculture
You may find panela in some mexican food stores.
*******************
Erica, this recipe looks so gooood. I will try it for the novena in my house this year.
Erica
Adriana- Thank you so much for your comment! Let me know if you like mamita's natilla 🙂
Palidor
Coconut milk and condensed milk? Now that sounds incredible!
KennyT
Oh wow Erica pls send me some Natilla! Hahaha
Oysterculture
Oh, this sounds delicious. I am curious about the Panela, is it a type of brown sugar?
Erica
LouAnn- It is similar, but hard and comes in blocks. I am going to write a post about panela next week.
Ana
Cuantas tazas de azúcar son equivalentes a una panela?
Con esta receta como hago para que quede de color café? Como es la Narilla normalmente.
Martha
Usas panela! O lo que en México llaman pilón;)
Anonymous
Azúcar morena
Joy
How exciting! Another delicious pudding different to anything I have had before! I look forward to trying this one!
rebecca subbiah
oh yummy Jasmine would love this so happy you got the recipe
Bruno
Too much cornstarch, it won't be creamy, but a very chewy texture in the end as soon as the starch cooks. Please review the amount for the recipe.
All the best. Great website and great work. Congrats
Nonya
It's supposed to be chewy, this recipe is for Colombian style custard dessert.
Natalie
That looks amazing Erica...I am a fan of custards, flans, blamange...so this definitely is in that catagory of deserts I love...! Thanks for the recipe...
Simply Life
Oh my gosh...this looks INCREDIBLE!
Anonymous
Great Natilla Recipe,
I was wondering how can I add coffee flavor to this recipe so it doesn't taste like coconut but coffee instead. I would appreciate your advise.
Thanks.
Salsa
Azriel
Substitute the coconut milk and grated coconut with full cream milk. Add instant coffee powder in milk before adding the corn starch.