Coconut Natilla Recipe

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Put the 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve it, then set aside.
2. 2Place the coconut milk and grated coconut in the blender and blend until smooth and set aside.
3. 3Lay the rest of the milk and cinnamon sticks in a medium pot and let the mixture come to a boil over medium-low heat. When the milk is a little warm, but not boiling, add the coconut mixture.
4. 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 giving it a stir constantly.
5. 5Add the vanilla extract. Lower the heat to low and continue stirring until the Natilla thickens, about 10 to 20 minutes. Add the butter, stir and take it off the heat. Discard the cinnamon sticks.
6. 6ServeLadle 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. Chill in the fridge until ready to serve.