Latik

Latik refers to two different coconut-based ingredients used in Filipino cuisine. In the Visayan regions, it refers to a syrupy caramelized coconut cream (kakang gata) used as a dessert sauce. In the northern Philippines, it refers to solid byproducts of coconut oil production (coconut curds), used as garnish.

Visayan Latik

In the Visayan regions and most of Mindanao, latik (literally means "syrup") is a thick syrup made from coconut milk (kakang gata) and brown sugar. It is used as a sauce in various desserts, like kakanin and suman. The coconut milk and brown sugar are boiled in a saucepan until it reduces to a thick syrup.

Luzon Latik

In the northern Philippines, latik refers to the crispy byproducts of coconut oil production. It is made by simmering coconut milk (kakang gata) in a saucepan until it reduces to coconut oil and leaves behind solid coconut milk residues. These residues are left to fry in the coconut oil until they turn brown and crispy. These are then used as toppings in various desserts, like kakanin and bibingka.

See also

• Coconut milk
• Kakanin
• Suman
• Bibingka