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10 servings, about 1/2 cup each

Not to be confused with the chocolate-hazelnut spread, this Spanish-style custard is a glorious blend of sweetened milk, cinnamon and coconut.

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What You Need

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Make It

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  • Bring 3-1/2 cups milk, sugar and cinnamon sticks to boil in large saucepan on medium heat. Remove from heat. (Mixture may appear curdled.) Let stand 5 min. Remove and discard cinnamon sticks.
  • Add cornstarch to remaining milk; stir until dissolved. Add to ingredients in saucepan along with the coconut; stir. Cook on medium-high heat 5 min. or until thickened, stirring constantly.

Special Equipment Needed

Size Wise

An occasional dessert can be part of a balanced diet, but remember to keep tabs on portions.

Special Extra

Sprinkle with ground cinnamon just before serving.


Substitute panela for the brown sugar.


  • 10 servings, about 1/2 cup each

Nutritional Information

Serving Size 10 servings, about 1/2 cup each
Calories 270
Total fat 10g
Saturated fat 9g
Cholesterol 10mg
Sodium 125mg
Carbohydrate 42g
Dietary fiber 2g
Sugars 33g
Protein 5g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Esta receta es deliciosa para un dia de verano! Esta receta es deliciosa para un dia de verano!
Date published: 2005-02-22
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