Colombian Cornstarch Pudding (Vegan Recipe)
This velvety, smooth and creamy cornstarch pudding, with a light hint of cinnamon, pairs deliciously with the tart blackberry sauce. It is a vegan (without eggs and dairy) version of the traditional Colombian dessert Natilla, which is especially popular around Christmas time. You'll only need 5 ingredients and 30 minutes of hands-on time to make this festive, easy and affordable dessert.
Equipment
- glass oven dish
Ingredients
Natilla
- 5 cups unsweetened coconut milk ( a bit over 1 liter)
- 3/4 cup cornstarch (maizena)
- 1/4 cup panela (substitute with brown sugar)
- 3/4 cup white sugar
- 3 cinnamon sticks
Blackberry Sauce
- 500 g blackberries
- 1/2 cup white sugar (more to taste of when using very tart blackberries)
- 1/2 cup water
To serve
- cinnamon powder
Instructions
Cornstarch Pudding (Natilla)
- Dissolve in a mixing bowl the cornstarch in 1 cup of milk, making sure there are no lumps. Set aside
- Place the rest of the milk (4 cups) with the cinnamon sticks in a pot and bring to a boil
- When boiling, add the sugar and panela. Mix with a wooden spoon so the sugar dissolves. Turn the heat down to low-medium, occasionally stirring to prevent the milk from burning, for an additional 5 minutes. Remove cinnamon sticks
- Add the cornstarch/milk mixture gradually, while you continuously stir with the wooden spoon. Take 2-3 minutes to add all of it
- Keep stirring continuously until the custard becomes thick and heavy.Keep cooking the mixture for 15 minutes, or longer in case the custard is too liquid. Shorter is not recommended, as the custard can taste floury when not fully cooked
- Remove the pot from the stove and pour the custard in the glass oven dish. Even it out by softly shaking the dish
- Leave the pudding for about 1 hour, or until set, at room temperature. Make the blackberry sauce in the meantime
Blackberry Sauce
- Place blackberries in a pot, together with the sugar and water. Mix well, bring to a boil and turn low. Let simmer for 20 minutes, until you have a sauce-like consistency. Let cool and serve with the custard
Serve
- Cut custard pudding into slices and serve with the blackberry sauce and cinnamon powder. Enjoy!
Notes
- To get the smoothest and softest custard pudding it is important that you continuously stir to prevent lumps
- The ratio of cornstarch and panela to milk is different when using plant-based milk in comparison to cow's milk. Use the recipe Colombian Christmas Custard with Blackberry Sauce (Natilla Colombiana) if you are planning to use cow's milk
- To prevent getting a heavy cornstarch pudding it is important not to add too much cornstarch. The consistency of the pudding when taking it off the stove needs to be thicker, heavier, and shinier than at the start. It does not need to be completely solid because the pudding will get firmer when letting it cool down and rest for at least 1 hour
- If the blackberries you are using are slightly sour, add up to 1/4 cup more sugar
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