Description
Learn how easy it is to make Filipino latik from a can of coconut cream or milk! These toasted coconut milk curds are the perfect sweet topping for Filipino desserts like Biko (sticky rice cakes), turon (caramelized banana Lumpia), and more.
Ingredients
- 1 14-ounce can coconut cream (or coconut milk)
Instructions
- Bring the coconut cream or milk to a boil. In a medium-sized, non-stick pan over medium heat, add the entire can of coconut cream or milk (solids and liquids) and bring to a boil.
- Stir until the liquid evaporates. Cook, stirring occasionally, until the liquid begins to evaporate and the coconut solids begin to form. Then, lower the heat and continue to cook.
- Continue stirring and scraping the sides to prevent burning. Once the coconut milk curds start to turn light brown and become more fragrant, stir more often to ensure even cooking and scrape the sides and bottom of the pot to prevent burning. Continue this process until the curds turn golden brown.
- Drain the coconut milk curds. Using a fine-mesh sieve, immediately drain the golden brown curds from the remaining coconut oil and residual heat.
- Serve. Enjoy your coconut curds while warm as a topping or garnish on your favorite Filipino desserts!
Notes
- Canned coconut milk will work too, but coconut cream is the preferred ingredient as it has less water and takes less time to evaporate.
- Latik can be frozen for about 3 months, simply thaw before using.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert. Side
- Method: Stovetop
- Cuisine: Filipino