Basic HTML Version
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SEXY X2
MAGAZINE - DECEMBER 2012
Natilla
Ingredients
3 cups whole milk
1 cup cornstarch
1 cup coconut milk
½ cup grated coconut
2 cinnamon sticks
1 can (14 oz) condensed milk
½ teaspoon vanilla extract
1/3 cup sugar or to taste
Pinch salt
1 tablespoon butter
Cinnamon powder to taste
Metod
Place 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve it, then set aside. Place the coco-
nut 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 2- 4 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 1 hour. Refrigerate until ready to serve.