Otherby TheMealDBCoconut NatillaServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+3 Cups Milk1 cup Cornstarch2 tablespoons Cornstarch1 cup Coconut Milk1/2 cup Coconut2 Cinnamon Stick1 Can Condensed Milk1/2 tsp Vanilla Extract1/3 cup SugarPinch Salt1 tablespoon ButterTo taste Ground CinnamonStepsStep-by-step0 of 5 done1Place 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve it, then set aside.2Place the coconut milk and grated coconut in the blender and blend until smooth and set aside.3Place 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.4When 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.5Add 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.Source: TheMealDB
