One can never get as native as Latik recipe. With coconut trees literally everywhere especially in the provinces, one would be able to find something to do with our “Tree of Life.” And with sweet but healthy meat, it just makes itself the perfect ingredient in any dish.
Latik, strictly speaking, is a by-product of coconut milk that evaporated with the curd frying up. With its natural sweetness, it is usually used as a topping to many Filipino desserts such as Biko, Suman and Maja Blanca.
As Latik recipe is mainly made with coconut milk, you can either access the milk from the wet market or you can use extra coconut milk if you have cooked a coconut milk-based recipe prior to cooking latik. Cooking Latik just involves simmering coconut milk until it boils, stirring until it evaporates and the curd starts to form and fry itself.
- 1 can Coconut Milk (400ml) or
- 2 cups of fresh shredded mature Coconut
- 2 cups warm water
- Mix the grated coconut with the warm water in a large bowl.
- Scoop the coconut into a sheet of cheesecloth and squeeze over the bowl to express as much coconut juice as possible then strain into a pan. Discard the coconut.
- Bring the liquid to a boil and cook until the mixture is dry, about 15 minutes
- When the texture turns gelatinous, lower the heat and continue stirring.
- It will curdle as it dries, continue stirring until brownish residues are formed which are called ‘latik.’
- This can be used right away to top your Filipino dessert or store it in the fridge for a few days.
Once the Latik and the oils start separating, you can start stirring it until it browns. Serve it on top of your favourite Filipino Desserts and you can also store it for future use. As for the oil, people still get it and store it on a separate bottle and call it “Lana” and is used for medicinal purposes such as curing flatulence.