How to Make Latik
A simple guide to making golden, crispy coconut curds (latik) for topping Filipino desserts.
Servings 36 teaspoons
Calories 34kcal
Cost $4-$5
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.
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: 34kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Sodium: 0.4mg | Potassium: 34mg | Fiber: 0.2g | Vitamin C: 0.3mg | Calcium: 1mg | Iron: 0.2mg