1 - Place 1 cup of milk in a small bowl, add the cornstarch and stir to dissolve it, then set aside.

2 - Place the coconut milk and grated coconut in the blender and blend until smooth and set aside.

3 - Place the rest of the milk and cinnamon sticks in a medium pot and bring the mixture to boil over medium-low heat.

4 - When the milk is a little warm, but not boiling, add the coconut mixture.

5 - When the milk starts boiling, add the condensed milk, sugar and salt.

6 - Stir well with a wooden spoon.

7 - Add the milk and cornstarch mixture and continue stirring constantly.

8 - Add the vanilla extract.

9 - Reduce the heat to low and continue stirring until the Natilla thickens, about 10 to 20 minutes.

10 - Add the butter, stir and remove from the heat.

11 - Discard the cinnamon sticks.

12 - Ladle into a serving dish or individual custard cups.

13 - Sprinkle cinnamon powder on top and let it cool at room temperature for at least 2 hours.

14 - Refrigerate until ready to serve.