How to Make Latik (Latik Recipe) – Easy Homemade Coconut Topping for Filipino Desserts
A simple homemade latik recipe made from pure coconut milk, slowly cooked until it separates into coconut oil and golden-brown coconut curds. Perfect as a topping for Filipino kakanin and desserts like ube halaya, sapin-sapin, biko, and more.
Ingredients
- 1 500ml or 2 cups full-fat coconut milk kakang gata or canned coconut milk
Instructions
- Pour the coconut milk into a pan.
- Turn the stove to medium heat and start cooking.
- Stir constantly as the coconut milk begins to heat up.
- Once it starts boiling, reduce heat to low.
- Continue stirring constantly to prevent burning.
- The coconut milk will slowly separate into oil and solids.
- Keep cooking until the solids turn golden brown and clump together (buu-buo).
- Once latik is browned and fragrant, turn off the heat immediately.
- Transfer to a bowl or jar.
- Let it cool before using as topping for desserts.