Coconut Natilla Recipe
If you are looking for a reliable dessert recipe, this Coconut Natilla Recipe is one to keep: 12 ingredients, 5 simple steps, ready in roughly under an hour. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 3 cup Milk
- 1 cup Cornstarch
- 2 tbsp Cornstarch
- 1 cup Coconut Milk
- ½ cup Coconut
- 2 Cinnamon Stick
- 1 can Condensed Milk
- ½ tsp Vanilla Extract
- ⅓ cup Sugar
- Salt
- 1 tbsp Butter
- Ground Cinnamon
Method
- 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.
Tips for the best Coconut Natilla Recipe
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
- Keep the simmer gentle. A hard boil toughens milk and drives off the liquid too fast.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
What can I substitute for milk?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Coconut Natilla Recipe ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Is this Coconut Natilla Recipe recipe medium to make?
It is rated medium: 12 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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