Natilla Colombiana (Colombian-Style Pudding)

Colombian Natilla is a popular dessert during the Christmas season. Each family has its own recipe and there are different variations in the country.

This is my grandmother’s coconut flavored Colombian Natilla recipe and my favorite way to prepare it. It’s rich, creamy, easy to make and has a fantastic coconut flavour.

Here is another Natilla recipe made with pan if you prefer the traditional one.

What is Natilla?

It is a sweet cream that is traditionally served during Colombian Christmas gatherings with buñuelos. There are many variations of this dessert throughout the country, except this coconut one Cream It’s my grandmother’s recipe and it’s 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 emailed my cousin Natalia in Colombia and asked her if she knew how to do it. However, after calling his mother, he understood Mamita’s recipe after my aunt Consuelo figured out the correct measurements. Here’s my grandmother’s Creamobviously with my personal touch. I omitted the white cheese and powdered milk meters used in his recipe but the rest is the same. Thank you Natalia and Consuelo 🙂

The difference between Mamita’s Natilla and other traditional recipes you will find is that she did not use it pana sweet, brown product made from sugarcane, used condensed milk instead. This is why this version of the Colombian Cream It’s special and delicious.

Some people in Colombia add aguardiente, an alcoholic drink made from sugar cane, to their meal creambut in our family we don’t do that. Feel free to add splash if you want.

Ingredients you will need

Below is the printable recipe card with the exact quantities and cooking directions.

Milk: For this recipe I recommend using whole milk.

Corn starch: Thickens the pudding

Coconut milk: Use your favorite brand of canned coconut milk.

Coconut: You can use unsweetened shredded coconut.

Cinnamon: You need ground and cinnamon sticks.

Condensed milk: Gives this recipe a delicious flavor and texture

Vanilla Extract: I like to use the 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 add richness to the custard.

Salt: A pinch of salt.

Pin

Cooking notes

*This recipe can be made up to 3 days in advance, store in the refrigerator covered with cling film until ready to serve. I like to eat my Natilla within 5 days.

*You can serve the Natilla on a tray and cut portions or single portions into small glasses for a beautiful presentation.

*Be sure to stir constantly, as you don’t want the mixture to stick to the bottom of the pan.

*When storing Natilla be sure to press the plastic against the top to avoid a hard film forming.

*I don’t like freezing this dish because the texture changes.

How to prepare Colombian Natilla

• Place 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve, then set aside.
• Place the coconut milk and grated coconut in the blender and blend until smooth and set aside.
• Place the remaining milk and cinnamon sticks in a medium saucepan and bring the mixture to a boil over medium-low heat. When the milk is slightly warm, but not boiling, add the coconut mixture.
• When the milk starts to boil, add the condensed milk, sugar and salt. Mix well with a wooden spoon. Add the milk and cornstarch mixture and continue stirring continuously.
• Add the vanilla extract. Reduce the heat to low and continue stirring until the Natilla thickens, about 10-20 minutes. Add the butter, mix and remove from the heat. Discard the cinnamon sticks. Ladle into a serving dish or individual custard cups. Sprinkle the surface with ground cinnamon and leave to cool at room temperature for at least 2 hours. Store in the refrigerator until ready to serve.

More Colombian holiday recipes

Sabajón (Colombian eggnog)

Colombian bunuelos

Colombian Hojuelas or Hojaldras

Traditional Natilla with Panela