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.
Roxy
howzit im doing an oral on your natilla pudding so thanks for all the info! this dessert looks delicious! i hope i can make it soon.
Yolanda
Erika I would like to thank you for making such a phenomenal blog with such amazing recipes. I just made the natilla, omitting the sugar and butter to make it "healthier" and it is the most incredible pudding EVER. It tastes amazing right out of the pot still warm! I also made the tuna & shrimp cakes for lunch today and they were so so easy and delicious. I loved them! You do an excellent job I don't even use cookbooks anymore. Whenever I want to make something delicious I just come here now. 😀
Thanks again!
Olga
I tried this a couple of weeks ago and the taste was great, but the texture and consistency was not as good as i would have liked. (kinda lumpy...more stirring maybe?) Can you post a recipe for postre de natas? Yum.... thanks for all your hard work, love the website!
Erica
Olga- It is hard to get the right consistency in natilla, you have to check every second to get the right texture.
Nats
Is white Natilla the same as Manjar?
Well, I laughed so hard reading your story of how you got the recipe because I had a similar problem this december trying to get my mom's recipes... she didn't use actual measuring cups so your story was so familiar to me. =)
Gil
Maizena o fecula de maiz (1 cajita de 450 gramos) azucar morena dos tazas o pocillos, dos litros de leche, canela y clavos de olor al gusto, es todo lo que necesitas para una natilla estilo colombiano.
Mezclas todo en un recipiente, disolviendo bien la fecula de maiz, y colocas todo en una olla o recipiente que pondras a la estufa, a temperatura mediana. Tendras que estar revolviendo constantemente, para evitar que la mezcla se peqgue en el fondo del recipiente.
Toma mas o menos una hora, para que este lista. o espesa.
Para saber cuando esta lista, ( darle punto) al pasar el mecedor o espatula (con que estas revolviendo) por el fondo, debes verle el fondo a la olla.
Tambien puedes echar una cucharadita de natilla en un vaso con agua, y si no se disuelve, es que esta lista para vaciarla en recipientes, (platos) en donde se le deja enfriar. Despues de unas horas de estar fria, se puede partir en trozos o porciones para los invitados.
Algunos acostumbran a adicionarle a la mezcla (antes de poner al fuego) una copita de aguardiente. Es opcional.
Erica
Gil- Gracias por la receta.
liliana
Panela is a brown sugar, but you can get it al the Mexican stores, they call Panela PILONCILLO
claudia
GRACIAS POR LA SUGERENCIA DE LA MAIZENA HOY MISMO VOY A COMPRARLA PARA HACERLA EN NAVIDAD, ESPERO QUE ME QUEDE BIEN PORQUE SERIA LA PRIMERA VEZ QUE LA PREPARA A MIS HIJOS Y PARIENTES ACA EN ITALIA. VOY A USAR LA MITAD DE LOS INGREDIENTES ... ESPERO QUE ME CUAJE. TE LO HARE SABER, CHAO ERICA.
Erica
Adriana - Siento mucho que la natilla no te cuajo. A mi me cuajo perfecto con ese tiempo, pero puedes tratar de dejarla mas tiempo en el fuego, pero ten cuidado de que no se espese mucho. Normalmente cuando se deja enfriar es cuando se vuelve mas dura. Si tratas de nuevo cuentame como te fue.
Adriana
Hola Erica...anoche fue la noche de la novena en mi casa y preparamos la Natilla sin embargo no "cuajó" como debería. Mejor dicho no cogió la consistencia que esperaba. De sabor...fue un exito! Creo que al reducir la temperatura de coción a bajo para que espece deberia ser por mas tiempo para lograr una mejor consistencia (Reduce the heat to low and continue stirring until the Natilla thickens, about 2- 4 minutes. ). Sugerencias?
*****************
Para Claudia en Italia, Cup = Taza y el cornstarch como dice Erica es Maizena (Fecula de Maiz).
Soma
This is an heirloom recipe. Very interesting use of coconut here. Does it have a coconut flavor? Looks very festive.
claudia
HOLA ERIKA , SOY COLOMBIANA PERO VIVO EN ITALIA. HOY PREPARE UNOS BUNUELOS NO MUY BUENOS PORQUE POR ACA NO ENCUENTRO LAS HARINAS PARA HACERLOS. DE TODOS MODOS BUSCANDO UNA RECETA PARA HACER LA NATILLA ME ENCONTRE CON TU SITO Y ME SUSCRIBI INMEDIATAMENTE. PROBARE CON LA NATILLA , A PROPOSITO LA HARINA DE MAIZ NO SE ENCUENTRA , SABES SI PUEDO USAR LA DE TRIGO? Y LAS MEDIDAS "CUP" A QUE EQUIVALE EN GRAMOS? TE AGRADEZCO DE ANTEMANO LA AYUDA QUE ME DAS . GRACIAS Y FELIZ NAVIDAD PARA TI Y TODA TU FAMILIA !!!!
Erica
Claudia- Para la natilla tienes que usar maizena (cornstarch). La harina de trigo no sirve para esta receta. Trato de darte las medidas en kilos más tarde.
Anonymous
Claudia vos donde vives?? Si vives serca de Napoli ahi una Piazza (piazza Garibaldi) donde venden muchascosas colombianas!!!
Maria Elena
Hi Erika
I was looking for this recipe because I forgot some ingredients, but your recipe looks delicious. I'm going to try it right now. Thanks and Feliz Navidad!!!
Melanie
Erica--I love your recipes and share some of them regularly on my face book page.
Chef E
I have to say, coming over here in the morning makes me hungry! I love south american foods, and of course Indian too, but a special place in my heart since I am from Texas and have had many of these dishes 🙂 Happy Holidays Erica!
Pearlyn
Me and my kids love sweet desserts and anything made with cinnamon and condensed milk and this pudding has all the ingredients we love...wonderful !
VintageMixer
We had a Santa Fe style Christmas one year and I made this but accidentally used cornmeal instead of cornstarch! Big oooppps! Ladies this doesn't work with cornmeal:)