How to Make Latik Sauce

Latik sauce is a coconut syrup made with coconut milk and sugar. It’s used as a topping for many sticky rice desserts.

Course Dessert Topping

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 43kcal

Cost $4

Break or cut the panutsa into small pieces using a knife. This helps it melt faster and more evenly into the coconu milk.
In a small pot, combine the coconut milk, panutsa, a pinch of salt, and vanilla extract (if using).
Cook the mixture over medium-high heat until the panutsa dissolves and the sauce thickens. Stir occasionally so it doesn’t stick.
To check for the right consistency, the syrup should coat the back of a spoon and drip slowly.
You can also drop a small amount on a plate and let it cool a bit. If it thickens up after cooling, then the sauce is ready.
Once the sauce reaches the right thickness, remove it from the heat and let it cool slightly. It’s now ready to drizzle over your favorite desserts.

This recipe makes about 1¾ cup of latik sauce.

Coconut milk: This is the base of the latik. As it cooks with sugar, it thickens and turns into a rich coconut syrup.
Panutsa: A natural, unrefined coconut sugar that gives latik its deeper caramel flavor. If you can’t find it, muscovado or brown sugar works well.
Salt: Just a pinch helps bring out the flavors.
Vanilla extract (optional): Adds a little extra flavor, but you can leave it out.