This is an easy tutorial on How to Make Latik, golden coconut curds to use as topping and flavoring for your favorite rice cakes and desserts!
Latik are solids that form when coconut cream (kakang gata) is cooked until it releases its natural oils. These toasted crumbs are sprinkled on Filipino desserts and rice cakes to add flavor and crunch.
The fragrant oil rendered from the process is usually brushed on various kakanin for aroma and grease baking pans or banana leaves to ease removal.
Making latik is a straightforward cooking method where coconut cream is simmered, stirring regularly, until the curds separate from the oil and turn golden. As the coconut cream is reduced to remove the moisture, two cups of the gata will yield about half a cup of latik.
Tips on how to make latik
- 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.
ย How to use
- 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.
- 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 golden coconut curds!
- Kalamay sa Latik-soft, chewy rice cakes, and ripe jackfruit strips are stewed in a perfectly sweet and fragrant sauce!
Instructions
- 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.
Notes
- 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.
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Linda says
Mine didnt turn out as exoected. Maybe because I used coconut milk in can instead of coconut cream. Bedt tine... wisk nd luck
Maria says
Your recipes are easy to follow, I love it! Can you also share us the brand of your cooking pots and pans? Thanks!
Mary says
how long can you store latik for? like if i make it this saturday, can i store it and use it next saturday?
Lalaine Manalo says
Yes, you can. Refrigerate it in an airtight container and it should last for about 3 to 4 days. It will have a bit of "white film" from the coconut oil so leave it at room temperature for a few minutes before using.
Imelda says
Isnโt the coconut cream is sweet?
Lalaine says
Hi Imelda,
Coconut cream is not sweet, it's kakang gata, the first extraction. ๐
chinablue says
Thanks for sharing..
Lalaine says
You're welcome ๐
chinablue says
Thanks for the tips..
Mila says
I want to make a latik but every time I tried it doesn't become a latik. It looks like a coco jam lol๐ I wonder if using coconut milk in can it cream in can is what I'm doing wrong? Does it need to be kakang gata that is fresh from coconut? I am living in a place where I can't find the fresh one can you give me some advice thank you
Lalaine says
Hello Mila
I usually use coconut cream (kakang gata) in the can to make latik but coconut milk is fine, too. The only difference is, coconut milk will cook longer because it has more water. Just make sure to stir to break into clumps when it begins to thicken ๐