Dairy-Free Postre de Natas with Coconut Cream

Instructions

1. 1In a large heavy-bottomed saucepan, combine the 4 cups of coconut cream and the 1 cup of sugar. Place the saucepan over medium heat, typically a setting of 5-6 out of 10 on an electric stove. This heat level usually corresponds to a burner temperature of approximately 148.9-162.8°C (150-163°C). Stir the mixture constantly with a whisk or spoon until the 1 cup of sugar is completely dissolved and the mixture begins to gently simmer, with small bubbles forming around the edges of the pan, which should take about 5 to 7 minutes.
2. 2Reduce the heat to low, typically a setting of 2-3 out of 10 on an electric stove, maintaining a gentle simmer (85-96.11°C or 85-96°C). Continue to cook the mixture, stirring occasionally to prevent sticking, for 30 to 40 minutes, or until it visibly thickens to a consistency similar to a pourable custard or thick cream sauce. To check for doneness, dip a spoon into the mixture; it should coat the back of the spoon, and when you run your finger across the coated spoon, the line should remain clear.
3. 3Remove the saucepan from the heat and stir in the 1 teaspoon of vanilla extract until fully combined.
4. 4Carefully pour the warm Postre de Natas mixture into six individual serving dishes or one large serving bowl.
5. 5Evenly sprinkle the 1/2 teaspoon of ground cinnamon over the surface of the dessert in each dish or the large bowl.
6. 6Allow the dessert to cool completely at room temperature for at least 1 hour. Once cooled, transfer the dishes to the refrigerator and chill for a minimum of 2 hours, or until the Postre de Natas is firm and thoroughly cold, which enhances its creamy texture.

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