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.
Michael Melone
Hi Erica -
My wife is a Colombian from Pueblorrico and had a restaurant in "La Plaza Minorista." She laughed at me when I read your reply (as a good Colombian spouse will do) and said that she's sure I've never seen white Natilla because their family does not make it that way. Excuse my ignorance . . . Then the humiliation went further as she asked me o make the white natilla because she remembered how good it was.
When it is something special, I usually cook it here at home (i.e., Papa Rellenas, Carne en Polvo, La Natilla). ONLY because I found a book about 10 years ago in Denver, Colorado called "Secrets of Colombian Cooking" by Patricia McCausland-Gallo.
Like your Web site there are excellent examples of the best of Colombian cooking . . . which should be more broadly distributed here in the US.
As for me, I was the head cook in an Italian-american family restaurant when living in South Carolina many years ago. I grew up in the Chicago area where my wife, daughter, y un perrito loco live. We have a VERY small circle of Colombian friends (because Colombians typically live North of the city and we are to the South.)
I will visit your site more often now that I know it is here.
Thanks for your reply,
Michael Melone (The Gringolombiano de la familia)
Erica Dinho
Thank you for visiting the site, Michael! I understand.....my husband is American and He is learning about my traditions and culture.Merry Christmas 🙂
Michael Melone
From what part of Colombia does your family originate?
I read the natilla recipe and have never heard of using condensed milk . . .
Ours is from the Medellin, Antioquia region and pPanella is the ingredient of choice there!
Erica Dinho
Hi,
My whole family is from Medellín. I was born and raised there. My grandmother didn't like natilla made with panela, this one is called natilla blanca or white natilla and it's very popular in some Colombian homes. The brown natilla made with panela is more traditional.
Anonymous
Hi what's those brown balls called, on the side of the custard, and do you have a recipe for it
Erica Dinho
Buñuelos.Here is the recipe: https://www.mycolombianrecipes.com/bunuelos-colombianos-colombian-bunuelos/
Maria
Hi Erica, thank you soo much for the recipe! I tryied and it was lovely however i did not use use the whole amount of sugar. But what i wanted to ask, is when i put the corn starch mixture i thickened quite quickly, do you think i should put lower temperature? And the revipe says between 10-20 min stirring. I had the consistence and a very nice flavour. Or maybe i should put less cornstarch, what would you think? Thanks in advance.
Erica Dinho
Hi Maria,
Every stove is different, so you can lower the heat next time and stir it OFTEN!!!Or use less corn starch and cook it longer over low heat.
Anonymous
Thank you Ericka, when I did it for second time I put the mixture on low heat and it turned amazing, thank you!!
Vicky
I made this natilla recipe last night and it was amazing. We all loved it! i used to hate the brown natilla, but this recipe is delicious. Thanks!
Michelle
Cannot wait to try this!! Is the coconut milk canned? Thank you for posting such delicious Colombian recipes <3!
Erica Dinho
Yes!
Camila
Made this natilla last night for noche buena and it was delicious. thanks.
Jeslynj
I was looking forward to this, but what a disappointment! It was lumpy and runny. My fiancé who is from colombia was like 'What is that?!' I followed the recipe exactly as stated. I'll need to find another recipe. 🙁
Angélica Zabala Benson
Thanks for the recipes! I live in Utah and its very difficult to find the Pre-packed mixes for traditional Colombian desserts. I wanted to make Natilla and Almojabanas For X-mas and now I can from scratch, thank goodness for this website!
Muchas gracias!
Olga
Claudia, con que leche de coco la haces la natilla. Usas de las que venden en lata? o tu la haces? Y si la haces como se prepara la leche de coco?
Laura
I made this today and everyone absolutely loved it! Thanks for sharing this recipe!
Julie
This recipe tasted so much better than the boxed Natilla that I usually buy around Christmas. I have already made two batches and my husband is begging for another one. Thanks so much, Erica!
Patricia
Gracias Erica por esta receta tan deliciosa. La preparé el Diciembre pasado para la cena de navidad y todos quedaron encantados. El sabor es delicioso y la cantidad de dulce queda en su punto esto fué lo que más gusto.
Sara
Omg this so good. I am so happy I was able to find this recipe. Thank you so much for posting it!!!
Carolina
I dnt know if your mom did this but in my family we sometimes add uvas pasas or rasins. It gives it a really nice tangy taste to go with the coco.
Kristin
I live in a small city in Germany and finding ingredients can sometimes be difficult... this was a great recipe to compensate for the lack of panela (and I couldn´t find fresh coconut either). Thanks.