Makes 8 Cups
4C coconut milk*
1C arrowroot starch
1/2 C coconut sugar (or panela, if you can get some)
2 cinnamon sticks
4 whole cloves
1/8 t freshly ground nutmeg
2 C freshly grated coconut or unsweetened shredded coconut (dessicated)
1/2 C unsweetened shredded coconut (for garnish)
1 T ground cinnamon (for garnish)
ramekins greased with coconut oil (about 1T of oil should cover it)
1. In 1 C of coconut milk, dissolve arrowroot starch.
2. Bring remaining 3 C coconut milk to a light boil in a saucepan with coconut sugar and spices. Reduce heat to low and add the cup of coconut milk with starch.
3. Stir continuously as mixture cooks over low heat. It will start to get thick and possibly clumpy, but keep stirring to smooth it out. This should take about 15 minutes.
4. Just before removing from heat, add shredded coconut and stir to combine. Turn off heat.
5. Pour mixture into any size ramekins or souffle dishes.
6. Refrigerate for 4 hours to set the custard. Overnight works well, too.
7. In a separate bowl, mix the cinnamon with the 1/2 C of unsweetened shredded coconut. When ready to serve, sprinkle some of this mixture on top of natilla.
8. Enjoy with a cup of Herbal Vanilla Chai, tea, coffee or hot chocolate.
*I try to stay away from canned anything, and that includes coconut milk. You can make coconut milk with either fresh shredded coconut and water or even unsweetened shredded (dessicated) coconut. Use a 1:1 coconut to water ratio in the blender and then use a nutmilk bag or a cheesecloth to strain out the milk. You’ll be happy for the extra work it took!