• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Top Source of Filipino Recipes
About
Cooking Schools
Contact
Facebook
Instagram
Pinterest
YouTube

Panlasang Pinoy

Your Top Source of Filipino Recipes

  • New? Start Here
  • All Recipes
  • Course
    • Breakfast
    • Lunch
    • Appetizers
    • Dessert
    • Dinner
  • Ingredient
    • Chicken
    • Pork
    • Beef
    • Turkey
    • Vegetable
    • Fish
    • Rice
    • Egg
    • Tofu
    • Noodles
  • Type
    • Adobo
    • Bread
    • Fried Chicken
    • Sinigang
    • Kilawin
    • Ginataan
    • Kaldereta
Home Recipes Dessert Recipes

Latik Recipe

Latik is a residue of coconut milk. This achieved when coconut milk is cooked in medium heat over a period of time. Latik is commonly used as toppings in rice cakes such as kalamay, sapin-sapin, biko, and maja blanca,

I received an email last night requesting for the procedure in making latik. Since I still have a cup of extra coconut milk from the Bibingka that we featured recently, I opted to make latik out of it.

Just so you know, your requests are queued and I grant each of them depending on the availability of ingredients and my budget as well. Since I already have the extra coconut milk on hand with no plans of using it within the next 2 days, I thought that I better make something out of it rather than to leave it in the fridge until it goes moldy.

Jump to Recipe
SharesFacebookPinTweet
By: Vanjo Merano 4 Comments Updated: 9/2/18

This post may contain affiliate links. Please read our disclosure policy.

Latik is a residue of coconut milk. This achieved when coconut milk is cooked in medium heat over a period of time. Latik is commonly used as toppings in rice cakes such as kalamay, sapin-sapin, biko, and maja blanca,

how to cook Latik

I received an email last night requesting for the procedure in making latik. Since I still have a cup of extra coconut milk from the Bibingka that we featured recently, I opted to make latik out of it.

Just so you know, your requests are queued and I grant each of them depending on the availability of ingredients and my budget as well. Since I already have the extra coconut milk on hand with no plans of using it within the next 2 days, I thought that I better make something out of it rather than to leave it in the fridge until it goes moldy.

 

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Latik Recipe

This is a recipe for latik
Prep: 2 minutes
Cook: 15 minutes
Total: 17 minutes
Print Recipe Rate Recipe
Pin
Email
3

Ingredients

  • 1 2 cups can coconut milk

Instructions

  • Heat a saucepan and pour-in the coconut milk.
  • How to cook latik - pour coconut milk into a pot
  • Bring the coconut milk to a boil.
  • Continuously stir until most of the liquid evaporate. This will take about 12 to 15 minutes per cup of coconut milk.
  • When the texture turns gelatinous, lower the heat and continue stirring. Oils should be separating from the milk at this stage.
  • Continue stirring until brownish residues are formed. Turn off the heat and place the latik in a container. You can use this right away to top your favorite rice cake or place it in the fridge for a week or so.
  • Cooked Latik

Nutrition Information

Serving: 3g
© copyright: Vanjo Merano

Did you make this?

Tag @PanlasangPinoy on Instagram and be sure to leave a rating!

Rate Recipe
Tag On Instagram

 

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

Read more...

Related Posts

  • Kutsinta Recipe
  • Ginataang Mais Recipe
  • Polvoron Recipe
SharesFacebookPinTweet

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




  1. Vanjo Merano says

    Posted on 6/8/11 at 5:09 pm

    Mardz, canned coconut milk ang ginamit ko dito.

    Reply
  2. Edna says

    Posted on 2/26/11 at 6:39 am

    I tried this twice but with no success. The first one got burned but managed to se! The second one ( this time used the Creamed Coconut version to reduce the evaporation process), but it got to the point where it started to turn really dark brown but the oil still has not separated from the residue as yet. So I switched it off than get another burned coconut again. What do you think I was doing wrong (to avoid wasting further 2 cups of coconut)? Is this to do with the wrong application of heat or using the wrong type of coconut?

    Reply
  3. Miles says

    Posted on 1/16/11 at 11:22 pm

    Kalamay Hati is very good for the Suman, how can you make a Kalamay Hati?

    Reply
  4. Madison Bee says

    Posted on 10/8/10 at 8:29 pm

    Thanks for the recipes..

    Reply

sidebar

bio

Welcome!

As a huge fan of Filipino food, it is my goal to teach people how to cook it using the simplest way possible. Prepare your taste buds for an ultimate showdown of delectable Filipino dishes! Read more…

Facebook
Instagram
Pinterest
YouTube

Reader Favorites

Filipino Chicken Adobo Recipe

Filipino Chicken Adobo Recipe

Leche Flan Recipe

kare kare recipe beef tripe

Kare-Kare Recipe (Beef Tripe)

Pork Sinigang

Sinigang

Receive new recipes by email!

Seasonal

Beef Morcon Recipe

Arroz Valenciana

lechon belly roll recipe

Lechon Belly Roll

Christmas Macaroni Salad

How to Make Macaroni Salad for the Holidays

As Seen In:

good housekeeping
parents
serious eats
livestrong
kitchn
sheknows
Facebook
Instagram
Pinterest
YouTube
About
Meet Vanjo
New? Start Here
Browse Recipes
Explore
Ingredient 101
Philippines
Cooking Schools
Privacy Policy
Disclaimers
Contact
© 2023 Panlasang Pinoy
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
Back to Top