Learn how to make these caramelized coconut curds: golden, crispy curds served as a topping for rice cakes and Filipino desserts with a wonderful crunch and rich coconut flavor.
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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
Coconut Cream: You'll need just this one ingredient! It has a higher fat and lower water content, which results in richer and more flavorful coconut curds. For the best results, "kakang gata" or the first extract without added water. You can also use canned coconut milk, though it might give you fewer curds and take a bit longer to caramelize due to its lower fat content.
How to make latik
Note: This recipe makes about ¾ cup of latik. Cooking time is about 40 minutes. Both can vary based on the type of coconut cream used and the heat level of your stove.
Step 1: Prepare the coconut cream
Empty one 19-ounce can of coconut cream into a non-stick pan or saucepan.
Step 2: Bring to a boil
Set it over medium-high heat and let the coconut cream boil for 20 minutes. This will help speed up the separation of the fats and solids.
Do not stir at this stage, but feel free to scrape the sides of the pan occasionally to prevent any sticking or burning.
Step 3: Reduce heat
Once the mixture thickens up, turn the heat down to medium-low. You can begin mixing to prevent the solids from burning on the bottom of the pan. This step will take 5-10 minutes.
Step 4: Wait for oil separation
At this stage, the oil will begin to separate from the coconut milk solids. Keep stirring continuously to prevent any pieces from burning. This step should take about 5-10 minutes.
Step 5: Check consistency
The curds are ready once they turn crispy and golden brown, and most of the oil has separated. Turn off the heat right away to prevent them from burning and getting a bitter taste.
Step 6: Strain mixture
Use a sieve or slotted spoon to remove the latik curds from the pan and drain the excess oil. Let them cool down; they’ll get even crispier as they cool. Store any leftover latik in an airtight container in the refrigerator.
Keep the coconut oil in a separate airtight container. It's stable at room temperature, but storing it in the fridge will help it last longer and stay fresh.
Keep in mind that the oil will solidify when cold but will liquefy again once warmed. Use this aromatic coconut oil to add a hint of coconut flavor to your cooking.
FAQs
Latik has a rich, nutty flavor with a subtle sweetness. It smells like toasted caramel, which makes it really tempting. Its crispy, crumbly texture provides a satisfying contrast to softer, creamier desserts, giving them an extra pop of coconut flavor that really takes things up a notch.
Latik can be stored in an airtight container and kept in the refrigerator for up to one week. For longer storage, you can freeze it for up to a month. Always check for signs of spoilage, such as mold or off-odors.
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📖 Recipe
How to Make Latik
Equipment
- Non-stick skillet or saucepan
- Wooden spoon or spatula
- Sieve or slotted spoon
Instructions
- Empty one 19-ounce can of coconut cream into a non-stick pan or saucepan.
- Set it over medium-high heat and let the coconut cream boil for 20 minutes. This will help speed up the separation of the fats and solids.Do not stir at this stage, but feel free to scrape the sides of the pan occasionally to prevent any sticking or burning.
- Once the mixture thickens up, turn the heat down to medium-low. You can begin mixing to prevent the solids from burning on the bottom of the pan. This step will take 5-10 minutes.
- At this stage, the oil will begin to separate from the coconut milk solids. Keep stirring continuously to prevent any pieces from burning. This step should take about 5-10 minutes.
- The curds are ready once they turn crispy and golden brown, and most of the oil has separated. Turn off the heat right away to prevent them from burning and getting a bitter taste.
- Use a sieve or slotted spoon to remove the latik curds from the pan and drain the excess oil. Let them cool down; they’ll get even crispier as they cool. Store any leftover latik in an airtight container in the refrigerator.
May
Is there another kind of latik?
Nora Rey
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.