Natilla Colombiana Receta Recipes

NATILLA COLOMBIANA (COLOMBIAN-STYLE PUDDING)

Steps:

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

COLOMBIAN BUNUELOS & NATILLA

Steps:

• Buñuelos:.
• Grind the cheese very finely in food processor.
• Mix the cheese with the cornstarch, eggs, brown sugar and salt.
• Roll into balls the size of golf balls and drop into medium-hot vegetable oil and fry slowly.
• After a few minutes increase temperature and fry until they are golden.
• Remove and place on absorbent paper.
• Natilla:.
• Dissolve the cornstarch in the milk.
• Add the brown sugar.
• Cook over low heat, stirring constantly. When the sugar is melted and begins to thicken, add the cinnamon.
• Continue to cook for about 15-20 minutes, stirring constantly.
• After 15-20 minutes, fish out the cinnamon sticks (if used), and pour the Natilla onto a very large serving platter or into a large bowl to cool slightly.
• Cut the Natilla into chunks and eat with a Buñuelo, taking a bite of the Buñuelo and then the Natilla. Enjoy!