Coconut Brown Sugar Natilla
- 2 cups of milk, divided
- 1 cup coconut milk
- 3 cinnamon sticks
- ¼ teaspoon ground cloves
- Lime peel
- ½ cup brown sugar
- 2 tablespoons condensed milk
- ¼ teaspoon of salt
- 3 eggs
- 3 tablespoons cornstarch
- 1 teaspoon vanilla
- coconut flakes, for garnish
- To a medium saucepan over medium heat, add 1 cup of milk, coconut milk, cinnamon, ground cloves, lime peel, brown sugar, condensed milk, and salt.
- Separately, in a small bowl, dissolve the cornstarch in 1 cup of milk. Combine the milk and cornstarch mixture with the eggs, and mix well.
- When the milk in the sauce pan begins to boil, lower the heat and remove the cinnamon sticks and lime peel. Then, add the milk, eggs and cornstarch mixture.
- Stir the mixture until it reaches a thick consistency, about 10-15 minutes. Add the vanilla and stir. Make sure to constantly stir the pot to keep the mixture from sticking at the bottom.
- Turn off the heat and transfer to small serving bowls. Sprinkle cinnamon and coconut flakes on top. Let cool at room temperature for about 1 hour. Refrigerate until ready to serve.
Growing up, my grandmother used to always make my cousins and I Natilla for breakfast. Of course, in the Dominican Republic Natilla is not known as Natilla at all. It is actually referred to as Maizena, which is actually the name brand of a popular cornstarch in the Dominican Republic used to make this dish.
Natilla is a custard-like dessert traditionally served during Christmas time in some Latin American countries. In the Dominican Republic, a slightly less sweet version is commonly served for breakfast. It is typically made with milk, sugar, eggs, cornstarch, vanilla, and cinnamon. A number of Natilla variations can also be made when adding other ingredients to achieve different flavors like with this delicious Coconut Brown Sugar Natilla!
However you make it, this sweet dessert is sure to make people happy.