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Natilla

25 Min(s)
25 Min(s) Prep
Not to be confused with the chocolate-hazelnut spread, this Spanish-style custard is a glorious blend of sweetened milk, cinnamon and coconut.
What You Need
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10 servings
Original recipe yields 10 servings
4-1/2 cups milk, divided
1 cup packed brown sugar
2 cinnamon stick s
1/2 cup cornstarch
2 cups BAKER'S ANGEL FLAKE Coconut
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Let's Make It
1
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.
2
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.
Kitchen Tips
Tip 1
Size Wise
An occasional dessert can be part of a balanced diet, but remember to keep tabs on portions.
Tip 2
Special Extra
Sprinkle with ground cinnamon just before serving.
Tip 3
Substitute
Substitute panela for the brown sugar.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 10mg
3%
Sodium 125mg
5%
Total Carbohydrates 42g
15%
Dietary Fibers 2g
7%
Sugars 33g
66%
Protein 5g
10%
Vitamin A
4%
Vitamin C
0%
Calcium
15%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings, about 1/2 cup each
* 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.
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