How to Make Latik
How to Make Latik is a quick tutorial to make coconut curds. Use on rice cakes and desserts for flavor and aroma.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Condiment
Cuisine: Filipino
Servings: 8 Servings
Calories: 198kcal
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.
Using a fine-mesh sieve, drain latik from the oil and store in an airtight container until ready to use.
- You can use coconut milk instead of the first extraction but it will take longer to reduce as it has more water content and less concentrated.
- To ensure even color and to prevent burnt spots, stir frequently when the cream begins to thicken. Use a non-stick pan to keep the coconut solids from sticking.
- Drain the coconut curds from the hot oil immediately as they'll continue to cook and brown in the residual heat.
Calories: 198kcal | Carbohydrates: 3g | Protein: 2g | Fat: 20g | Saturated Fat: 18g | Sodium: 2mg | Potassium: 195mg | Fiber: 1g | Vitamin C: 1.7mg | Calcium: 7mg | Iron: 1.4mg