A tropical twist on the traditional Colombian holiday dessert, made creamier with coconut milk and sweetened grated coconut — finished with a simple homemade blackberry sauce, just like grandma used to make.
Ingredients
For the natilla:
- 1 packet of ready mix for natilla
- 3 cups whole milk
- 1 cup coconut milk
- ½ cup Conchita Grated Coconut
- Extra shredded coconut for garnish
For the blackberry sauce:
- 1 cup fresh or frozen blackberries
- 2 tablespoons sugar
- A splash of water
Instructions
1. Prepare the natilla mixture:
In a bowl, mix the natilla ready mix with 1 cup of coconut milk and 1 cup of whole milk (taken from the total of 3 cups). Stir until smooth.
2. Cook the natilla:
In a medium saucepan over medium heat, add the remaining 2 cups of whole milk. Pour in the natilla mixture and stir constantly.
3. Add the coconut:
Stir in the Conchita Grated Coconut. Continue stirring for about 10 minutes, or until the mixture thickens and becomes creamy.
4. Let it set:
Pour the natilla into a dish or individual servings. Let it cool at room temperature, then refrigerate for at least 2 hours.
5. Make the blackberry sauce:
In a small saucepan, combine blackberries, sugar, and a splash of water. Simmer over low heat until the berries break down and form a syrupy sauce. Let it cool.
6. Serve:
Before serving, sprinkle extra shredded coconut on top of the natilla and drizzle with the homemade blackberry sauce.
