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 Kalamay, Biko and Maja Blanca.
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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 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.
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.
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.
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.
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.
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.
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.
FAQs
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.
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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📖 Recipe
How to Make Latik
Equipment
- Non-stick skillet or saucepan
- Wooden spoon or spatula
- Fine-mesh strainer or slotted spoon
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.
May says
Is there another kind of latik?
Nora Rey says
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.