Learn how to make latik (caramelized coconut curds) using a straightforward approach. These golden, crispy curds serve as a versatile topping for Filipino desserts, adding a wonderful crunch and rich coconut flavor.
Latik is a caramelized coconut topping known for its nutty flavor, aromatic scent, and crisp texture. It is the perfect garnish for favorite Filipino desserts like Biko (Sticky Rice Cake), Ube Kalamay (Purple Yam Rice Cake), Maja Blanca (Coconut Milk Pudding), Ginataang Mais (Coconut Rice Pudding with Corn), and Ube Halaya (Purple Yam Jam).
Ingredient You'll Need
Coconut Cream: It has a higher fat and lower water content, which results in richer and more flavorful coconut curds. If you can access fresh coconut, the first extract without added water is the best choice. You can also use coconut milk, though it may yield fewer curds and take longer to caramelize due to its lower fat content.
If you want to learn more about this versatile ingredient, you can read our in-depth guide about coconut milk.
Tools You'll Need
- Non-Stick Skillet or Saucepan: For even cooking and easy release of the coconut curds.
- Wooden Spoon or Spatula: Useful for stirring and breaking up the coconut cream as it cooks.
- Sieve or Slotted Spoon: To separate the golden curds from the oil.
Step-by-Step Instructions
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 (Pour Coconut Cream): Empty 1 (19-ounce) can of coconut cream into a non-stick frying pan or saucepan.
Step 2 (Boil): Over medium-high heat, let the coconut cream boil for 20 minutes to 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 the Heat): When the mixture has thickened, reduce the heat to medium-low. You can begin mixing to prevent the solids from burning. This step will take 5-10 minutes.
Step 4 (Oil Separation): At this stage, the oil will start to separate from the solids. Continue to mix constantly to prevent any pieces from burning. This step will take 5-10 minutes.
Step 5 (Check for Doneness): The curds are ready when they have turned crispy and golden brown, and when most of the oil has separated. Turn off the heat immediately to prevent them from burning and developing a bitter taste.
Step 6 (Strain): Use a sieve or slotted spoon to remove the latik curds from the pan and drain the excess oil. Allow them to cool; they will continue to crisp as they cool. Refrigerate any unused latik in an airtight container.
Store the coconut oil in a separate airtight container. While it remains stable at room temperature, refrigeration will prolong its quality and shelf life.
Note that the oil will harden when chilled but quickly returns to a liquid state upon warming. Use this fragrant coconut oil to infuse a subtle coconut flavor into your dishes.
FAQs
In Filipino cuisine, the term "latik" can refer to two distinct coconut-based components. One is a caramelized coconut cream that serves as a sauce for desserts, while the other is the golden, crispy coconut curds produced by simmering coconut cream until it separates and caramelizes. Both are commonly used to enhance the texture and flavor of a variety of Filipino desserts.
Latik has a rich, nutty flavor with a subtle sweetness. It has a toasted, almost caramel-like aroma. Its crispy, crumbly texture provides a satisfying contrast to softer, creamier desserts. Using latik elevates your desserts, adding crunch and a burst of coconut richness.
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.
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!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
How to Make Latik (Caramelized Coconut Curds)
Equipment
- Non-stick skillet or saucepan
- Wooden spoon or spatula
- Sieve or slotted spoon
Instructions
- Pour Coconut Cream: Empty the can of coconut cream into a non-stick frying pan or saucepan.
- Boil: Over medium-high heat, let the coconut cream boil for 20 minutes to 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.
- Reduce the Heat: When the mixture has thickened, reduce the heat to medium-low. You can begin mixing to prevent the solids from burning. This step will take 5-10 minutes.
- Oil Separation: At this stage, the oil will start to separate from the solids. Continue to mix constantly to prevent any pieces from burning. This step will take 5-10 minutes.
- Check for Doneness: The curds are ready when they have turned crispy and golden brown, and when most of the oil has separated. Turn off the heat immediately to prevent them from burning and developing a bitter taste.
- Strain: Use a sieve or slotted spoon to remove the curds from the pan and drain the excess oil. Allow them to cool; they will continue to crisp as they cool. Refrigerate any unused latik in an airtight container.
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.