Natilla

Pour the milk into a heavy-bottomed saucepan and bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.

While the milk heats, whisk together the cornstarch and brown sugar in a medium bowl to combine evenly and remove lumps.

Add the cinnamon sticks (or ground cinnamon) to the simmering milk and stir well to infuse the flavor.

Once the milk reaches a gentle simmer, slowly pour the cornstarch mixture into the milk while whisking constantly to prevent lumps from forming.

Continue stirring the mixture constantly over medium heat until it thickens and reaches a custard-like consistency, about 8–10 minutes.

Stir in the shredded coconut until fully incorporated, ensuring no clumps remain in the mixture.

Remove the saucepan from heat and discard the cinnamon sticks if whole ones were used.

Pour the natilla into serving bowls or cups while still warm and allow to cool to room temperature, then refrigerate for at least 30 minutes before serving.