Latik are the solids that form when coconut cream (kakang gata) is simmered and reduced to where it releases its natural oils. The process of how to make latik is pretty straightforward but please note that two cups of coconut cream barely yields half a cup so make sure to adjust the recipe depending on the amount you need.
These golden curds are widely used as an additional layer of flavor for a lot of Filipino desserts and rice cakes. Here are a couple of ways to use latik:
- Maja Blanca-one of the most popular recipes on Kawaling Pinoy and for good reason! This is a delicious coconut pudding studded with sweet corn kernels and generously topped with latik
- Biko-a slice of this rich rice cake made with glutinous rice, coconut milk and brown sugar is just not the same without an abundant heap of latik
- 2 cups coconut cream
- In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until liquid starts to thicken.
- Lower heat and continue to cook. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning. Continue to cook and stir until curds turn golden brown. Drain latik from the oil and store in a container until ready to use.