Latik Fried coconut milk curd recipe
Latik, strictly speaking, is a by-product of coconut milk that evaporated with the curd frying up. With its natural sweetness, it is usually used as a topping to many Filipino desserts such as Biko, Suman, and Maja Blanca.
Servings 4 people
- 1 can Coconut Milk (400ml) or
- 2 cups fresh shredded mature Coconut
- 2 cups warm water
Mix the grated coconut with the warm water in a large bowl.
Scoop the coconut into a sheet of cheesecloth and squeeze over the bowl to express as much coconut juice as possible then strain into a pan. Discard the coconut.
Bring the liquid to a boil and cook until the mixture is dry, about 15 minutes
When the texture turns gelatinous, lower the heat and continue stirring.
It will curdle as it dries, continue stirring until brownish residues are formed which are called ‘latik.’
This can be used right away to top your Filipino dessert or store it in the fridge for a few days.