Natilla de Coco Aromática [Spa/Eng]

Saludos Comunidad

Greetings, Community!

Happy start to the week, filled with health, energy, wonderful ideas, and lots of enthusiasm in every activity you undertake.

Every day we are surprised by all the ways we can make the most of the resources we have at home. The phrase "I already have everything" has become a part of me; it gives me confidence and security regarding the food that is always in my home.

A gift of coconuts—this time not young coconuts, but coconuts that are already dry on the outside, where the flesh is tougher but still full of nutrients and the joy of being part of a recipe created by combining certain ingredients.

This time the idea was to make a custard. I don't often make this type of dessert, but my creativity is flowing. I let myself go, didn't look for a recipe, just a pen and paper to jot down what I used and mixed.

Para elaborar esta natilla de coco con aroma de canela, se usó:

1 ½ taza de leche de coco
2 cucharadas de almidón de maíz (conocido en nuestro país Venezuela por su marca de origen o fábrica Maizina Americana de Alfonzo Rivas & Cía.)
1 huevo
2 cucharadas de azúcar
½ cucharadita de canela en polvo (si tiene en rama, es válido también)

To make this coconut custard with a hint of cinnamon, the following ingredients were used:
1 1/2 cups coconut milk
2 tablespoons cornstarch (known in Venezuela by the brand name Maizina Americana from Alfonzo Rivas & Cía.)
1 egg
2 tablespoons sugar
1/2 teaspoon ground cinnamon (a cinnamon stick is also fine)

The first step is to combine the cornstarch with 1/2 cup of coconut milk until dissolved. Set aside.

Heat 1 cup of coconut milk, then add the sugar, ground cinnamon, and the egg. Stir until the mixture comes to a boil.

Stir the ingredients with the coconut milk for 5 to 6 minutes over low heat. Once the mixture is hot or has begun to boil, add the cornstarch and 1/2 cup of milk mixture that you set aside earlier.

At this point in the preparation I remembered my mother, when the mixture starts to go plo, plo, plo, it's because it should be removed from the heat, and so it was.

Se deja reposar un rato, se vierte en el envase elegido para ello.

Let it rest for a while, then pour it into the chosen container.

Once it has settled a bit, the pulp residue from when you strained the milk will remain. If you like, you can use it to garnish the mixture. Refrigerate to firm up. Since this recipe was made at night, it was left to chill overnight. The result was delicious: firm, with a coconut flavor. A well-deserved treat for a Sunday afternoon.