Coconut Natilla Recipe

Name: Coconut Natilla Recipe
Yield: 4 servings
Ingredients: 3 Cups Milk; 1 cup Cornstarch; 2 tablespoons Cornstarch; 1 cup Coconut Milk; 1/2 cup Coconut; 2 Cinnamon Stick; 1 Can Condensed Milk; 1/2 tsp Vanilla Extract; 1/3 cup Sugar; Pinch Salt; 1 tablespoon Butter; To taste Ground Cinnamon

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Milk3 cups
Cornstarch1 cup
Cornstarch2 tbsp
Coconut Milk1 cup
Coconut½ cup
Cinnamon Stick2
Condensed Milk1 can
Vanilla Extract½ tsp
Sugar⅓ cup
Salt
Butter1 tbsp
Ground Cinnamon

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 0 min

1
Place 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve it, then set aside.
2
Place the coconut milk and grated coconut in the blender and blend until smooth and set aside.
3
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.

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