Make It
Step 1
Heat 3 cups evaporated milk, sweetened condensed milk, sugar, cloves and cinnamon sticks in a medium saucepan over medium-low heat, stirring occasionally, until the mixture just boils. Reduce heat to low. Remove cinnamon sticks.
Step 2
Whisk remaining 1 cup evaporated milk and cornstarch in a small bowl. Add to heated milk mixture along with shredded coconut. Increase heat to medium-low. Stir constantly for 4 to 5 minutes or until mixture thickens and you can see the bottom of the saucepan when stirring.
Step 3
Pour natilla in an 8-inch-square baking dish. Allow to cool and firm for 1 hour. Before serving, sprinkle with ground cinnamon and slice into pieces.
