This recipe yields about 1 cup of dry latik and makes a perfect topping for many of your favorite Filipino kakanin. You can make this with coconut cream or coconut milk.
Prep Time2 minutesmins
Cook Time45 minutesmins
Servings: 6servings
Calories: 151kcal
Author: Mella
Ingredients
2cups/16 oz coconut cream or coconut milksee note 1, 2 and 3
Instructions
Place coconut cream/milk in a pan. Turn on the stove and set heat to medium heat. Bring to a boil.
Lower the heat and continue to cook, stirring frequently. Do not leave it unattended for more than 2 minutes. Once the water has evaporated, the oil and the curds will start to appear. It will be lightly colored then gradually turn to light brown then to caramel brown You can decide to stop cooking at this point or continue cooking until it’s darkish brown depending on your preference. Note that this process will take around 30 to 45 minutes.
Remove from heat and drain the oil using a mesh. Transfer the latik to a container. Sprinkle on top of your favorite kakanin.
Notes
If using coconut milk, add 1/2 cup more to produce 1 cup latik.
Coconut cream requires less cooking time to extract the coconut curds while coconut milk on the other hand takes longer as it contains a higher amount of water.
When buying canned coconut milk/cream for latik, avoid using those that contain thickeners like xanthan gum, guar gum, or carrageenan. It will not curdle.
Storage: You can make this in advance. Refrigerate in an airtight container and should last 4 days up to 1 week if stored properly.
Course :Dessert
Cuisine :Filipino
Keyword :latik for biko, latik for maja blanca, latik for sapin sapin