Traditional Colombian Natilla

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1. 1Step 1: Pour four cups of milk (1 litre) and cinnamon to taste into a saucepan over medium-high heat. Reserve 1 cup of milk for later.
2. 2Step 2: Add both the white and brown sugar.
3. 3Step 3: Stir with a wooden spoon to dissolve.
4. 4Step 4: Meanwhile, in a deep bowl, mix the reserved cup of milk and the cornstarch (Maizena).
5. 5Step 5: Stir well so that there are no lumps and it does not stick to the bottom. Set aside.
6. 6Step 6: When the mixture in the pot comes to a boil, reduce the heat to medium-low and leave for about 5 minutes to allow the cinnamon to release its smell and flavour.
7. 7Step 7: Remove the cinnamon sticks.
8. 8Step 8: Stir the cornstarch mixture dissolved in the milk back into the mixture and add to the mixture.
9. 9Step 9: Add the shredded coconut and butter while keeping stirring over medium-low heat until it comes to a boil and acquires a very thick consistency. All the time stir with a wooden spoon.
10. 10Step 10: You'll notice that after 6 minutes or so, the mixture starts to thicken and become lumpy. Keep stirring so that it doesn't stick or smoke. THIS IS REALLY IMPORTANT.
11. 11Step 11: After 8 minutes or a little more, it will be completely thick and heavy.
12. 12Step 12: If you run over the bottom of the pot and the mark remains, the consistency is correct.
13. 13Step 13: Pour the mixture into individual moulds or a glass baking dish. Use the spoon to flatten the surface.
14. 14Step 14: Leave to cool for about 40 minutes or until room temperature and unmould.
15. 15Step 15: While serving, sprinkle with cinnamon (optional). Cut the custard into desired size portions.
16. 16Step 16: It can also be served with blackberry jam or grated coconut.