Latik (Coconut Curds)
Toasted coconut curds simmered slowly from fresh coconut milk until golden and crisp.
Dietary
Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Allergens
Tree nuts
Latik are the golden, crunchy curds left behind after coconut cream is simmered until its oil separates from the milk solids. Used as a topping for Filipino rice cakes, kakanin, and desserts, they add a nutty, toasty crunch and a rich coconut aroma. The process takes patience but requires only one ingredient and careful attention as the cream reduces.
Ingredients
- 4 cups thick coconut cream (kakang gata), preferably fresh
- 1/4 teaspoon salt
Method
-
Pour the coconut cream into a heavy-bottomed 6-quart saucepan or wide skillet and stir in the salt.
-
Set the pan over medium heat and bring the cream to a gentle simmer, stirring occasionally to prevent scorching on the bottom.
-
Reduce heat to medium-low and continue cooking, stirring frequently, as the cream thickens and begins to separate into oil and curds.
-
Once the coconut oil pools clear around the curds, lower the heat further and stir constantly to prevent burning as the curds turn golden brown.
-
Continue stirring until the curds are deep golden and crisp, about 5 minutes more, watching closely as they can burn quickly at this stage.
-
Remove the pan from heat and pour the curds and oil through a fine-mesh strainer set over a heatproof bowl, separating the crisp latik from the coconut oil.
-
Spread the strained curds on a plate lined with paper towels to drain and cool completely before using as a topping.
-
Store the cooled latik in an airtight container at room temperature for up to 3 days, and reserve the coconut oil separately for cooking.
Rate this recipe
Latik (Coconut Curds)
Latik are the golden, crunchy curds left behind after coconut cream is simmered until its oil separates from the milk solids. Used as a topping for Filipino rice cakes, kakanin, and desserts, they add a nutty, toasty crunch and a rich coconut aroma. The process takes patience but requires only one ingredient and careful attention as the cream reduces.
50 min 16 oz 110 cal
Ingredients
- 4 cups thick coconut cream (kakang gata), preferably fresh
- 1/4 teaspoon salt
Method
- 1
Pour the coconut cream into a heavy-bottomed 6-quart saucepan or wide skillet and stir in the salt.
- 2
Set the pan over medium heat and bring the cream to a gentle simmer, stirring occasionally to prevent scorching on the bottom.
- 3
Reduce heat to medium-low and continue cooking, stirring frequently, as the cream thickens and begins to separate into oil and curds.
- 4
Once the coconut oil pools clear around the curds, lower the heat further and stir constantly to prevent burning as the curds turn golden brown.
- 5
Continue stirring until the curds are deep golden and crisp, about 5 minutes more, watching closely as they can burn quickly at this stage.
- 6
Remove the pan from heat and pour the curds and oil through a fine-mesh strainer set over a heatproof bowl, separating the crisp latik from the coconut oil.
- 7
Spread the strained curds on a plate lined with paper towels to drain and cool completely before using as a topping.
- 8
Store the cooled latik in an airtight container at room temperature for up to 3 days, and reserve the coconut oil separately for cooking.