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–+ servings
overhead view of sliced Colombian Natilla
Olga

Colombian Natilla

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Colombian natilla is a classic holiday dessert with a smooth, custard-like texture and a rich caramel flavor from panela. Traditionally paired with crispy buñuelos, this natilla is a sweet taste of Colombian Christmas that’s simple to make and perfect for sharing.
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Prep Time 10 minutes
Cook Time 25 minutes
2 hours
Total Time 2 hours 35 minutes
Servings: 6 people
Course: Dessert
Cuisine: Colombian
Calories: 394
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz Panela 1 Block, grated (or 1 cup packed brown sugar)
  • 4 cups whole milk
  • 1 cup cornstarch
  • ½ teaspoon ground Ceylon cinnamon plus extra for dusting
  • 2 tablespoons butter
  • ½ cup grated coconut optional, for topping

Equipment

  • 1 Medium Saucepan To cook the natilla mixture evenly.
  • 1 Whisk For stirring the mixture as it thickens to keep it smooth.
  • 1 Wooden Spoon or Heatproof Spatula
  • 1 Measuring Cups and Spoons
  • 1 Fine Grater (optional)
  • 1 Serving Dish or Small Bowls Natilla is often poured into a single dish to set, or you can portion it into individual bowls.

Method
 

  1. In a large saucepan over medium heat, combine milk, grated panela, and ½ teaspoon ground Ceylon cinnamon. Stir until panela dissolves.
  2. In a small bowl, dissolve cornstarch in a little extra milk until smooth. Slowly add this to the milk mixture, stirring constantly.
  3. Lower heat to a simmer and cook, stirring constantly, until thickened. Add butter and continue cooking for 10-15 minutes until it reaches a custard-like consistency.
  4. Pour into a greased dish and let cool. Refrigerate until firm.
  5. Garnish with grated coconut and a sprinkle of ground Ceylon cinnamon. Serve cold.

Nutrition

Calories: 394kcalCarbohydrates: 63gProtein: 5gFat: 13.5gSaturated Fat: 10gFiber: 1.5gSugar: 36g

Notes

Tips for Colombian Natilla

  1. Dissolve Cornstarch Separately To get a smooth, lump-free natilla, dissolve the cornstarch in a small amount of cold milk or water before adding it to the warm milk mixture. This step prevents lumps from forming, giving the natilla a creamy texture.
  2. Use Ceylon Cinnamon for a Milder Flavor
    Ceylon cinnamon has a sweeter, more delicate flavor than regular cinnamon, which complements the caramel flavor of the panela without overpowering it.
  3. Stir Constantly to Avoid Sticking
    As the mixture thickens, be sure to stir continuously to prevent it from sticking to the bottom of the pan and ensure an even, smooth consistency.
  4. Adjust Sweetness to Taste
    Panela can vary in sweetness, so feel free to adjust the amount to your taste. Brown sugar is a good alternative if panela is unavailable.
  5. Grease the Dish or Mold
    Grease the dish or mold before pouring in the natilla to make it easier to remove after it sets.
  6. Chill Before Serving
    Natilla is best served cold. Allow it to set in the refrigerator for at least a few hours before serving for the ideal texture.

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