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Holidays & Special Occasions

Natilla de Navidad

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min
Prep
20 min
Cook
5
Servings

Ingredients

  • 1 l (4 cups) Whole milk
  • 120 g (1 cup) Cornstarch
  • 250 g (1.25 cups) Panela (unrefined cane sugar), grated
  • 1 Cinnamon stick
  • 0.25 tsp Ground cloves
  • 30 g (0.3 cup) Shredded coconut, for topping (optional)

Method

  1. Whisk the cornstarch into a portion (about 250ml/1 cup) of the cold milk until fully dissolved and lump-free.
  2. Heat the remaining milk with the panela, cinnamon stick and cloves in a saucepan until the panela dissolves.
  3. Remove the cinnamon stick, then whisk in the cornstarch mixture, stirring constantly over medium heat.
  4. Continue cooking and stirring for 12-15 minutes until the mixture thickens dramatically and pulls away from the sides of the pan.
  5. Pour into a serving dish or individual moulds and let cool to room temperature, then refrigerate for at least 2 hours until fully set.
  6. Slice into squares or unmould, and top with shredded coconut or a dusting of cinnamon before serving.

Introduction: Natilla is a firm, sliceable milk custard sweetened with panela and thickened with cornstarch, traditionally made alongside buñuelos every Christmas Eve in Colombian households, often prepared together as a family activity in the days before the holiday.

Cultural Background: Natilla is a firm, sliceable milk custard sweetened with panela and thickened with cornstarch, traditionally made alongside buñuelos every Christmas Eve in Colombian households, often prepared together as a family activity in the days before the holiday.

Tips: Stir constantly and vigorously once the cornstarch mixture is added — natilla can develop lumps quickly if left unstirred even briefly.

Variations: Some regions add crushed pineapple or coconut milk in place of some of the whole milk for a fruitier or richer version. Naturally vegetarian as written.

Storage: Refrigerate, covered, for up to 5 days.

Reheating: Not applicable — served cold or at room temperature.

Nutrition: Per serving (approx.): 220 kcal, 4g protein, 42g carbohydrate, 5g fat, 0g fibre.

FAQs

Q: Why is my natilla lumpy?
A: The cornstarch slurry likely wasn't fully smooth before adding, or the mixture wasn't stirred continuously while thickening.

Q: Can I make natilla ahead of the holiday?
A: Yes, it keeps well refrigerated for several days, making it a practical make-ahead Christmas dessert.

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