Authentic Latik Recipe That Unlocks Rich Coconut Flavor

The Ultimate Guide to Latik: A Filipino Coconut Treasure 🥥✨

If you’ve ever tasted a Filipino rice cake topped with crunchy golden bits or a sticky, sweet coconut glaze—chances are, you’ve already met latik. It’s one of those humble yet magical ingredients that instantly elevates any Filipino dessert.

Let’s examine latik, its different forms across the Philippines, and how you can make it from scratch using simple ingredients at home.

What Exactly is Latik? 🤔

Latik comes in two unique forms, which are essential in Filipino sweets.

In Luzon (Northern Philippines), latik refers to the crispy coconut curds made by simmering coconut milk until the water evaporates and the solids fry in their oil. These crunchy bits are perfect for topping treats like biko, ube halaya, or maja blanca.

In the Visayas and Mindanao regions (Southern Philippines), latik is a sweet coconut caramel sauce made by reducing coconut milk and brown sugar until thick and syrupy. It’s poured over rice cakes or even spread on bread.

Both versions use the same base—coconut—but offer different textures and flavors. That’s the beauty of Filipino cooking: the same ingredients and many stories.

How to Make Traditional Latik (Curds Style) 🍳

This classic crispy version is golden, nutty, and full of coconut aroma.

Components 🥥

• A single 13.5-oz can of full-fat coconut cream or milk

Equipment 🔧

• Non-stick or light-colored saucepan
• Wooden spoon or spatula
• Strainer or heat-resistant container

Steps 🧑‍🍳

• After adding the coconut milk to the pan, heat it to a medium boil.

• Reduce the heat to medium-low after boiling, stirring often to prevent scorching.

• After about 25–30 minutes, the liquid will reduce and become gelatinous. Oil will separate, and solids will form.

• Keep stirring until the solids turn rich, golden brown, and crisp.

• After removing the curds from the oil, allow them to cool fully.

• Keep in the refrigerator for up to a week in an airtight container. 

🔥 Tip: Save the leftover coconut oil! It’s fragrant, natural, and great for cooking.

Sweet Coconut Sauce Version (Visayas/Mindanao Style) 🍯

This version is silky, rich, and similar to coconut caramel. It’s often used to coat rice cakes or drizzled on desserts.

Ingredients

• Two cups of coconut milk 
• Three cups of brown sugar (demerara or muscovado work best)

Method 1: Melt Sugar First 🍬

• In a saucepan over low heat, slowly melt the sugar. 

• Stirring, gently add the coconut milk..

• Simmer, stirring constantly, until it thickens into a smooth, glossy sauce (25–30 minutes).

Method 2: Combine All Ingredients 🥄

• In a pan, combine sugar and coconut milk.

• Cook until thick and syrupy over medium-low heat, stirring often.

✅ Readiness test: Drop a small spoonful into cold water. If it holds its shape, your latik is ready.

Using Fresh Coconut (Traditional Extraction Method) 🌴

Try this method if you’re going for authenticity and have access to fresh coconut.

1. Combine 4 cups grated coconut with 4 cups warm water.
2. Mix and press the coconut to extract the milk.
3. Use a cheesecloth to squeeze the mixture, collecting the fresh coconut milk.
4. Simmer as per the curds-style method above.
5. You’ll get more latik yield and pure coconut oil — no additives, just flavor.

Shortcut with Canned Coconut Cream ⏱️

Need something faster and more convenient? Try canned coconut cream. It contains less water, cooks quickly, and gives you more latik.

• Heat 560 ml canned coconut cream in a non-stick pan over low-medium heat.

• Stir occasionally as the water evaporates and the oil separates.

• Watch closely as the curds form and brown gently.

• Remove from heat when golden. Let it cool.

• Keep in the refrigerator or freeze for up to three months.

Ideas for Serving: How to Use Latik 🍰

Latik is a game-changer whether you use crispy curds or creamy coconut sauce. Here’s how to enjoy it:

Crispy Latik Curds

• Sprinkle over biko (sweet sticky rice)
• Garnish maja blanca, tibok-tibok, or ube halaya
• Add to suman and other kakanin

Latik Sauce

• Drizzle over cakes, cupcakes, or cookies
• Spread on pan de sal or toast
• Use as a coffee sweetener
• Top your pancakes, waffles, ice cream, or even yogurt

💡 Flavor Twist: To enhance the flavor, add a pinch of salt, a splash of vanilla, or a hint of cinnamon or pandan extract.

How to Store Latik Properly 🧊

Curds version:

• Keep in the fridge for up to a week in an airtight container.
• For up to three months, freeze 

Caramel sauce:

• Store in the refrigerator for around two weeks. 
• Reheat slightly before serving.

🧴 Bonus Tip: The leftover coconut oil can be stored at room temperature for sautéing or baking.

Final Thoughts: Why Latik is More Than a Topping ❤️

Latik might be simple, but every spoonful carries flavor, history, and emotion. It’s a way to bring depth to a dessert, add crunch to something soft, or get a familiar sweetness that feels like home.

From Luzon’s crispy curds to Mindanao’s sweet caramel sauces, latik is a culinary thread that connects the Filipino identity—rich with coconut, culture, and love.

Once you try making it yourself, you’ll never want store-bought toppings again. And honestly, you won’t need to.

Latik Recipe: (FAQ)

1. Can I make latik using low-fat coconut milk?

It’s not recommended. Low-fat coconut milk lacks the necessary fat content to properly separate into oil and curds. Always use full-fat coconut milk or cream for optimal results. 

2. What’s the difference between latik curds and latik sauce?

Latik curds are the toasted solids that form when coconut milk is reduced, and the oil separates. These are typically crispy and used as a topping. Latik sauce, on the other hand, is a sweet, caramel-like syrup made by reducing coconut milk with brown sugar, which is ordinary in Visayan and Mindanaoan cuisine.

3. How do I prevent my latik from burning?

Cook it over medium-low to low heat and stir constantly, especially in the later stages when the curds begin to form and brown. Using a non-stick or light-colored pan also helps you monitor the color and prevent scorching.

4. Can I make latik in advance?

Yes. The crispy latik curds and sauce can be made beforehand. Store them in airtight containers—curds in the fridge for up to a week and sauce for up to two weeks. You can also freeze the curds for more extended storage.

5. What Filipino desserts can I use latik on?

Latik pairs beautifully with many traditional Filipino sweets like biko, maja blanca, tibok-tibok, sapin-sapin, ube halaya, and suman. The crispy curds add texture, while the caramel sauce adds depth and sweetness.

Latik (Coconut Milk Curd or Coconut Caramel Sauce)

Muhammad Asim

Latik is a traditional Filipino coconut-based topping used in many rice cakes and desserts. Depending on the region, latik can either be crispy golden curds from simmered coconut milk (Luzon-style) or a sweet caramel-like coconut sauce (Visayas/Mindanao-style). It’s simple to make and adds rich, nutty, and sweet flavor to any dish.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine Filipino / Southeast Asian

Servings 8 people

Equipment

• Non-stick or light-colored saucepan
• Wooden spoon or spatula
• Strainer or heat-resistant container

Ingredients

  

• 📝 Ingredients Crispy Latik - Luzon Style
• 1 can 13.5 oz full-fat coconut milk or coconut cream (unsweetened)
• And
• 🍬 Ingredients Sweet Latik Sauce - Visayas/Mindanao Style
• 2 cups coconut milk
• 3 cups brown sugar muscovado or demerara preferred

Instructions

 

• 👨‍🍳 Instructions (Crispy Latik - Luzon Style)
• Pour the coconut milk into a non-stick or light-colored saucepan.
• Bring to a boil over medium heat, stirring occasionally.
• Once boiling, reduce to medium-low heat and stir continuously to avoid burning.
• The coconut milk will begin to thicken and separate into oil and solids after 20–30 minutes.
• Continue stirring until the solids form golden-brown curds. Be careful not to burn them.
• Once golden and crispy, strain the curds from the coconut oil.
• Cool completely and store in an airtight container.
• And
• 👩‍🍳 Instructions (Sweet Latik Sauce - Visayas/Mindanao Style)
• Method 1 – Melt Sugar First:
• Slowly melt brown sugar in a large pan over low heat.
• Gradually add coconut milk, stirring constantly.
• Keep stirring over medium-low heat until the sauce thickens and becomes smooth and shiny (20–30 minutes).
• Method 2 – Combine All at Once:
• Mix coconut milk and sugar in a pan.
• Cook over medium-low heat, stirring non-stop, until it thickens.
• ✅ Readiness Test: Drop a spoonful into cold water. If it holds its shape, it's ready.

Notes

Crispy Latik (Curds):

• Store in an airtight container in the refrigerator for up to 1 week
• For longer storage, freeze for up to 3 months
  
  
• Reheat lightly in the microwave or stovetop to regain crunch

Latik Sauce:

• Keep in the refrigerator in a sealed jar for up to 2 weeks
  
  
• Warm slightly before use to return to pourable consistency

🧴 Bonus Tip: Save the coconut oil left from cooking latik. It’s fragrant and great for cooking or baking.

Keyword Latik Recipe