Colombian Christmas Custard



30 Minutes


Christmas in Colombia is not complete without a piece of rich and delicious homemade custard, known as natilla. This traditional Colombian Christmas pudding is sweetened with GOYA® Brown Sugar Cane (Panela), topped with shredded coconut, and then chilled until firm. Serve natilla this Christmas, and experience the sweetness of Colombia – in your own kitchen.

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  • 1 Paquete Panela
  • 2 Ramas Canela
  • 1 Pizca Clavo Molido
  • 5 Cups Leche
  • 1 Cup Harina de Maiz
  • 1 pinch Sal
  • 1 Cup Coco Rallado
  • Canela Molida


  1. Add 1 cup water, panela pieces, cinnamon sticks and cloves to small saucepan over medium heat. Bring to boil, stirring until sugar dissolves, about 10 minutes. Remove and discard cinnamon sticks; set aside.
  2. Meanwhile, in small bowl, mix together 1 cup milk and cornstarch, stirring until smooth; set aside.
  3. Add remaining 4 cups milk and salt to medium saucepot over medium heat. Heat milk until warm (but not boiling). Pour panela mixture into milk, stirring to combine. Increase heat to medium-high. Using whisk, immediately whisk cornstarch mixture into panela mixture. Cook, whisking constantly and scraping bottoms and sides of pan with whisk, until mixture comes to a boil and is smooth and thick.
  4. Pour natilla into 8” glass baking dish sprinkled with grated coconut, if desired; cover with plastic wrap. Refrigerate until cold and firm, at least 4 hours, or up to 48 hours.
  5. To serve, run thin knife around edges of dish. Invert natilla onto serving plate. Sprinkle with ground cinnamon, if desired. Cut into 12 pieces.
Colombian Christmas Custard
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