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Home » How To

How To Make Latik (Toasted Coconut Curds)

Published: April 30, 2021 Last Modified: May 2, 2021 This post may contain affiliate links.

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Learn How to Make Latik or Toasted Coconut Curds. Latik is use as topping for delicious Filipino snacks like biko, palitaw, sapin-sapin and more. 

Latik adds a crunchy coconut flavor to desserts. I use less topping not to over power the dessert. Serve extra latik on the side.

A bowl of latik (toasted coconut curds), rice cake and flower arrangement.
Latik is used as topping for Filipino desserts or snacks.

What is Latik?

Latik are curds that form when coconut cream or milk is cooked, reduced and toasted until golden brown.

Also, these are the solids or granules that form during coconut oil production.

Latik is widely used in the Philippines as garnishment to our favorite Filipino desserts or snacks also known as kakanin.

It enhances the flavor of ube halaya, biko, sapin sapin, cassava suman, palitaw sa latik and many more.

Ready to use latik in a bowl.
Latik can have a bitter taste if over cooked.

Make latik using fresh matured coconut

The meat of a matured coconut is used to make latik. The inside of a coconut is water and the white meat or flesh.

The shell of a matured coconut is hard and the underside of a huge butcher knife is use to crack the shell in the middle.

You can have a container ready to catch the coconut water if you like to save it.

The coconut meat is grated and squeezed with both hands.

The liquid extracted from squeezing the coconut meat is called coconut cream or “kakang gata” in Filipino. This is what we use to make Latik.

Coconut cream is richer and thicker than coconut milk. It comes from the first and second squeeze. On the 2nd squeeze a little bit of water is added to the grated coconut meat.

The coconut milk comes after the 2nd squeeze. More water is added to the grated coconut meat. The consistency is not as thick as the 1st and 2nd squeeze.

In the US, matured coconuts are becoming widely available in Asian and local grocers.

If you want to learn how to grate fresh coconut click the link. 

The other option is to use coconut cream or coconut milk in can, which I prefer.

How to make latik from a can of coconut cream or coconut milk

(1)You can use 2 cans of coconut cream, a combination of coconut cream and coconut milk in can or 2 cans of coconut milk. Coconut cream is thicker and cooks quicker than coconut milk.

Steps 1 and 2 How to Make Latik (Toasted Coconut Curds)
It takes about 45-60 minutes to cook latik using coconut cream.

For this latik recipe, I used 1 can coconut cream and 1 can coconut milk.

Pour both coconut cream and coconut milk in a skillet or pan over medium-high heat.

(2) Bring to a boil then lower heat to medium. Continue to simmer until reduced. Stir occasionally.

(3) Coconut cream is reduced and thicker.

(4) It will start releasing some coconut oil and turns golden.

Steps 3 and 4 How to make latik - it is reduced and thicker.
At this point, it starts to form coconut curds.

(5) At this point, you need to stir more so it doesn’t burn and cooks evenly. Reduce heat to medium-low.

(6) Continue to toast the latik or curds until light brown. Turn off heat.

Steps 5 and 6 for toasting coconut curds.
Keep an eye at latik and stir occasionally to cook evenly and not over cook.

(7) Tilt the pan slightly and push the latik or curds towards the top so coconut oil can flow downwards. Transfer to a container. You can save the coconut oil to use for other recipes.

Skillet is tilted and latik (toasted coconut curds) is pushed to the top so coconut oil can flow downward.
Tilt the pan to drain coconut oil or use a strainer.

Note: I have noticed when I use just coconut milk it doesn’t produce enough oil. Add 2-3 tablespoons of olive oil to help toast the coconut curds.

To save time, I double my recipe to make extra servings. Store in an air tight container for a few months in the fridge.

Light golden brown latik (toasted coconut curd) in a bowl.
Store latik in a sealed container for months.
Latik in a bowl with kitchen cloth around it.

How to Make Latik from a can of coconut cream and coconut milk

Latik is toasted coconut curds made from coconut cream used as topping for desserts.
Print Pin Rate
Course: Snack
Cuisine: Filipino
Cook Time: 1 hour
Total Time: 1 hour
Servings: 10
Calories: 262kcal

Ingredients

  • 1 13.5 fl oz can Coconut Cream and 1 can 13.5 fl oz Coconut Milk or 2 cans Coconut Cream
US Customary - Metric

Instructions

  • Put coconut cream and coconut milk in a saucepan and bring to a boil over medium-high heat. It will take about 45 to 60 minutes to cook.
  • Once it boils, lower heat to medium and simmer until it reduces to a thick cream. Stir occasionally.
  • When it starts to form curds and golden, stir the mixture to cook evenly.
  • It will separate into coconut oil and latik (toasted coconut curds).
  • Continue cooking the latik or coconut curds until golden light brown.
  • This process will take at least an hour or so.
  • Once golden light brown turn off heat.
  • Tilt the pan and push the latik or coconut curds toward the top so the coconut oil can flow downwards.
  • Transfer latik in a container. Cool before storing in fridge.

Video

Notes

1. I have made latik using 2 cans of coconut cream or 1 can coconut cream and 1 can coconut milk or 2 cans of coconut milk.
2. 2 cans of coconut milk can be used but it will take longer to cook since it is not as thick as coconut cream. Also, if mixture doesn't produce enough oil to help toast the curds or latik add 2-3 tablespoons of olive oil.
3. Use can save the coconut oil to use for other recipes.
4. Store any leftover in an air tight container and refrigerate.
5. To save time, make extra servings and it is good up to 4 months in the fridge.

Nutrition

Calories: 262kcal | Carbohydrates: 5g | Protein: 3g | Fat: 28g | Saturated Fat: 24g | Sodium: 3mg | Potassium: 258mg | Fiber: 2g | Vitamin C: 2mg | Calcium: 9mg | Iron: 2mg
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