Latik (Coconut Milk Curd or Coconut Caramel Sauce)
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.
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
- Keep in the refrigerator in a sealed jar for up to 2 weeks
- Warm slightly before use to return to pourable consistency