Latik is a sweet and nutty topping loved in the Philippines.
It can be used in lots of desserts. It is also a popular topping for Filipino delicacies like Suman (sticky rice cakes) and Kutsinta (steamed rice cakes), giving them a caramelized finish and a hint of coconut flavor. Whether drizzled over rice cakes or mixed into creamy desserts, Latik never fails to elevate the taste of Filipino delicacies.
HOW TO MAKE LATIK:
You can start with fresh grated coconut or canned coconut milk. Heat the coconut milk on low-medium, stirring it to prevent burning. The oil will separate from the solids as you simmer it, and the solids will eventually turn golden brown and become aromatic. It can take a while for the it to reach the correct consistency and color. When it’s finished, strain the mixture to separate the oil and you’ll get golden, crunchy coconut bits.
I’m excited to share with you soon what I’ve made, using Latik as the topping.
