Colombian Natilla Made With Cane Sugar

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1. 1Step 1: Dissolve the cornstarch in about 1 cup (236 ml) of milk and set it aside.
2. 2Step 2: Pour the rest of the milk into a large pot or Dutch oven, add the panela, cinnamon sticks, and cloves. Bring to a boil on high heat, then lower the heat and simmer for about 5 minutes to let the milk absorb the flavor of the cinnamon sticks. Then very carefully remove the cinnamon sticks and discard them.
3. 3Step 3: Add the cornstarch mixture to the hot milk and begin stirring until it starts to thicken and you can see the bottom of the pot.
4. 4Step 4: Add the butter and continue stirring until it melts. At this point, you can also add the shredded coconut and/or raisins, if using.
5. 5Step 5: Pour the natilla into a large baking dish, a large serving bowl, or individual bowls.
6. 6Step 6: Sprinkle the top with ground cinnamon and let it cool before serving.