Authentic Filipino Latik Recipe: A Sweet Delight to Savor

Ingredients

4 cups of coconut milk
Pinch of salt

Steps and instructions

Pour the coconut milk into a large pan or wok. Add a pinch of salt.
Heat the pan over medium heat until the coconut milk begins to simmer.
Reduce the heat to low and let the coconut milk simmer. Do not stir it during this time.
Eventually, the coconut milk will separate into coconut oil and latik solids. Continue simmering until the latik solids turn golden brown.
Once the latik solids have turned golden brown, immediately remove the pan from the heat. Be careful not to burn the latik.
Drain the latik from the coconut oil using a strainer or cheesecloth. Save the coconut oil for other recipes, as it is flavorful and can be used in a variety of dishes.
Pat the latik dry with a paper towel to remove excess oil, then let it cool completely. Once it is cool, it is ready to be used as a topping or ingredient in other Filipino dishes.

Tools for making

Large pan or wok - A large pan or wok will be used to heat and simmer the coconut milk.
Strainer or cheesecloth - A strainer or cheesecloth will be used to separate the latik solids from the coconut oil.
Paper towel - A paper towel will be used to pat the latik dry and remove excess oil.

Recipe variations

Adding a touch of vanilla extract to the coconut milk before simmering for a subtle flavor variation.
Using different types of coconut milk, such as light or full-fat, to achieve different levels of creaminess in the latik.
Experimenting with different sweeteners, such as brown sugar or honey, to add sweetness to the latik.
Adding spices like cinnamon or nutmeg to the coconut milk for a spiced latik flavor.
Using flavored coconut milk, such as pandan or chocolate, to create unique and flavored latik.
Mixing in chopped nuts or dried fruits into the latik after it has cooled for added texture and flavor.
Combining the latik with condensed milk or coconut jam to create a creamy and sweet latik spread.
Using alternative plant-based milk, such as almond milk or soy milk, for a vegan-friendly version of latik.
Adding a sprinkle of sea salt or a dash of chili powder for a sweet and savory twist on the traditional latik.

Recipe overview

Latik is a delightful and versatile ingredient in Filipino cuisine, often used as a topping or ingredient for many traditional desserts. Primarily made from coconut milk, this recipe is simple but requires a bit of patience. The process involves simmering coconut milk until it separates into coconut oil and latik solids. The result is beautifully golden brown latik solids that bring a unique flavor and texture to any dish they garnish. This recipe will guide you through the process of making your own Latik, right from the simmering to the browning. With just coconut milk and a pinch of salt, you can create a wonderful addition to your Filipino desserts.

Common questions

How do I know when the latik is done? - The latik is done when the solids have turned golden brown. It is important to remove it from the heat immediately to prevent it from burning.
Can I use canned coconut milk? - Yes, you can use canned coconut milk for this recipe. Just make sure to shake the can well before opening it to ensure the cream and liquid are mixed together.
Can I use fresh coconut milk? - Absolutely! Freshly squeezed coconut milk can be used for a more authentic flavor. Just make sure to strain it well to remove any impurities.
What can I use latik for? - Latik is commonly used as a topping for various Filipino desserts such as rice cakes (kakanin) and coconut-based sweets. It adds a delicious nutty flavor and texture to these dishes.
How should I store leftover latik? - If you have any leftover latik, store it in an airtight container at room temperature. It will stay fresh for a few days. If it softens, you can re-crisp it in a pan over low heat.

Serving dishes and utensils

Large pan or wok - A large pan or wok is needed to heat and simmer the coconut milk.
Strainer or cheesecloth - A strainer or cheesecloth is required to separate the latik solids from the coconut oil.
Paper towel - A paper towel is needed to pat the latik dry and remove excess oil.

Origin stories

Latik, derived from the word "latik" meaning "fried" in Filipino, is a staple garnish used across the Philippine archipelago in many traditional desserts. It holds a special place in Filipino cuisine and culture, its crispy texture and rich flavor adding a delightful contrast to the country's sweet, creamy desserts. Interestingly, there are two types of latik known in the Philippines. In the Visayan region, latik refers to a thick, sweet syrup made from reducing coconut milk, used in desserts like 'biko' and 'suman'. However, in the Luzon region, latik refers to the crispy, caramelized coconut curds that we know. This beautiful culinary paradox embodies the diversity and richness of the Filipino culinary landscape, much like its 7,000 islands. With each bite of latik-infused dessert, one doesn't just taste a garnish; they taste a piece of Filipino history and tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.