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    Home » Cooking Basics

    How to Make Latik (Toasted Coconut Milk Curds)

    Published: Aug 25, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    Learn how to make latik—the golden, crispy coconut curds used as a topping for Filipino rice cakes and desserts. While one version of latik is a sweet, caramelized coconut syrup, this is your guide to making the toasted kind—those rich, crunchy bits that add texture and flavor to favorites like Biko and Maja Blanca.

    Scooping Latik (Caramelized Coconut Curds) with a spoon.
    Jump to:
    • What is latik?
    • What You'll Need
    • How to make latik
    • FAQs
    • More Cooking Basics You May Like
    • 📖 Recipe
    • 💬 Comments

    What is latik?

    Latik is a caramelized coconut topping that's nutty, aromatic, and crispy. It is the perfect garnish for native Filipino delicacies, or kakanin, usually made with glutinous rice or rice flour. Think of Filipino dishes like Biko, Ube Kalamay, Ube Suman sa Latik, Maja Blanca, Ginataang Mais, and Ube Halaya.

    A variation of latik is a thick, coconut caramel sauce made by reducing coconut milk with panutsa, often used as a sweet syrup or sauce for Suman sa Lihiya and similar desserts.

    What You'll Need

    Three different kinds of canned coconut cream.
    Canned coconut cream brands: Chaokoh, Aroy-D, and Mae Ploy (left to right)

    Coconut Cream: You’ll only need one ingredient! Coconut cream has more fat and less water than regular coconut milk, which helps create richer, more flavorful latik.

    For best results, use kakang gata—the first extract of fresh coconut milk. You can also use canned coconut milk, but it may produce fewer curds and take longer to cook down. That’s because it has more water and less fat, so the water needs to evaporate before the curds start to form.

    How to make latik

    This recipe yields about ¾ cup of latik and takes around 40 minutes to cook. Exact results may vary depending on the type of coconut cream you use and your stove’s heat level.

    Step 1: Prepare the coconut cream

    Pour one 19-ounce can of coconut cream into a non-stick pan or saucepan.

    Added coconut cream to the pan.

    Step 2: Bring to a boil

    Set the pan over medium-high heat and let the coconut cream boil for about 20 minutes. This helps speed up the separation of the fats and solids.

    You don’t need to stir constantly, but feel free to occasionally scrape the sides and gently move the bottom with a spatula to prevent sticking or burning.

    Boiling coconut cream in the pan while scraping the sides with a spatula.

    Step 3: Lower the heat and stir

    Once the mixture starts to thicken, lower to medium heat. At this point, you can start stirring gently to keep the solids from sticking or burning at the bottom. This step usually takes about 5 to 10 minutes.

    Simmering coconut cream in the pan while scraping the sides with a spatula.

    Step 4: Watch for oil separation

    At this stage, you’ll start to see the oil separate from the coconut solids. Keep stirring gently and continuously to prevent the curds from sticking or burning.

    Thickened coconut cream in the pan.

    Step 5: Toast until golden

    The curds are ready when they’re golden brown and crispy. Turn off the heat right away—don’t let them get too dark, as the residual heat can continue cooking them and cause a bitter taste.

    Golden brown coconut curds in the pan.

    Step 6: Strain and cool

    Use a fine-mesh strainer or slotted spoon to scoop out the curds and drain off the excess oil. Let them cool completely—they’ll crisp up even more as they cool. Store any leftovers in an airtight container in the fridge.

    Straining Latik (Caramelized Coconut Curds) over a bowl.

    Store the coconut oil in a separate airtight container. It’s shelf-stable at room temperature, but keeping it in the fridge will help it stay fresh longer.

    Just note that it will solidify when cold—but it’ll return to liquid once warmed. You can use this fragrant coconut oil to add a subtle coconut flavor to your cooking.

    Coconut oil in a bowl.

    FAQs

    What does latik taste like?

    Latik has a rich, nutty flavor with a hint of sweetness. It smells toasty and a little nutty—almost like browned butter. The texture is crispy and crumbly, which adds a nice contrast to soft, creamy desserts and gives them an extra boost of coconut flavor.

    How long does latik last?

    Latik can be stored in an airtight container in the fridge for up to a week. You can also freeze it for up to a month. Before using, check for any signs of spoilage like mold or an off smell.

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    Did you find this helpful? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

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    📖 Recipe

    Latik (Caramelized Coconut Curds) in a bowl.

    How to Make Latik

    A simple guide to making golden, crispy coconut curds (latik) for topping Filipino desserts.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert Topping
    Cuisine: Filipino
    Diet: Gluten Free
    Cook Time: 40 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 36 teaspoons
    Calories: 34kcal
    Author: Nora Rey
    Cost: $4-$5

    Equipment

    • Non-stick skillet or saucepan
    • Wooden spoon or spatula
    • Fine-mesh strainer or slotted spoon

    Ingredients

    • 1 (19-ounce) can unsweetened coconut cream (see note)
    US Customary - Metric

    Instructions

    • Pour one 19-ounce can of coconut cream into a nonstick pan or saucepan.
    • Boil the coconut cream over medium-high heat for about 20 minutes to help separate the fat and solids. Stir occasionally to prevent sticking or burning.
    • Once the mixture thickens, reduce heat to medium and stir gently for 5–10 minutes to prevent sticking or burning.
    • The oil should start to separate—keep stirring gently to prevent the curds from sticking or burning.
    • Toast the curds until golden and crispy, then turn off the heat immediately to avoid overcooking from residual heat.
    • Use a fine-mesh strainer or slotted spoon to drain the curds. Let them cool—they’ll crisp up more.
      Store leftovers in an airtight container in the fridge. Save your coconut oil—it’s great for cooking or adding a hint of coconut flavor to other dishes.

    Notes

    Yield: about ¾ cup of latik
    Coconut Cream: It has more fat and less water than regular coconut milk, which helps create richer, more flavorful latik. For best results, use kakang gata—the first extract of coconut milk. You can also use regular coconut milk, but it may produce fewer curds and take longer to cook down.

    Nutrition

    Calories: 34kcalCarbohydrates: 1gProtein: 0.4gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.2gSodium: 0.4mgPotassium: 34mgFiber: 0.2gVitamin C: 0.3mgCalcium: 1mgIron: 0.2mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
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    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Comments

    1. May

      September 05, 2023 at 11:59 pm

      5 stars
      Is there another kind of latik?

      Reply
      • Nora Rey

        September 10, 2023 at 9:15 am

        Great question! Yes, there are two types of latik. The first type is made by simmering coconut cream until the oil separates from the solids or curds. These coconut curds are caramelized until they become toasty and nutty. The second type is 'latik sauce,' prepared by caramelizing sugar and then combining it with coconut milk to create a sweet and rich sauce commonly used as a syrup or drizzle over Filipino desserts.

        Reply
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