#natilla

Natilla Colombiana

(Colombian Christmas Custard Cake)

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3 cans full-fat coconut milk

1 cup cornstarch

1 tsp cinnamon 1/4 tsp cloves 1/2 tsp sea salt

225 grams panela, broken up into chunks

2 tbsp vegan butter 1 tsp pure vanilla extract

1 cup coconut flakes 1 cup chopped walnuts 1/2 cup raisins 

Powdered sugar

Line a 9 X 13 inch glass baking pan with parchment paper. Set aside.

In a medium-sized mixing bowl, whisk together 1 can of coconut milk with the cornstarch until fully incorporated. Set aside.

In a medium-sized saucepan, heat the other 2 cans of coconut milk over medium-low heat. Stir in the cinnamon, cloves and sea salt.

Add the chunks of panela and keep stirring until panela has fully dissolved. 

Slowly stir in the coconut milk/cornstarch mixture. Continue to cook over low heat, stirring almost constantly for about five minutes, until mixture has thickened. 

Stir in the vegan butter and vanilla extract and cook for another 2 minutes.

Remove from heat and fold in the coconut flakes, walnuts and raisins.

Transfer mixture to lined baking pan. Spread out evenly. 

Transfer baking pan to fridge to chill and set for several hours, ideally overnight.

Dust with powdered sugar. Slice and serve.