Colombian Coconut Natilla

Step 1

Combine 3 cups evaporated milk with sweetened condensed milk in a small saucepan with brown sugar, cloves, nutmeg, and cinnamon sticks. Heat over medium low until just beginning to boil, stirring all the while. Reduce to low and remove cinnamon sticks from pan.

Step 2

In a small jar combine remaining 1/2 cup (4 oz) milk with cornstarch and shake vigorously. Whisk mixture into saucepan and then fold in coconut. Cook over medium low until thickened, about 4-5 minutes.

Step 3

Remove from heat and pour into 8"x8" square deep-sided baking dish. Allow to cool for at least 1 hour before sprinkling with ground cinnamon. Refrigerate for another 1-2 hours to set completely. Cut into 25 squares to serve.