Focused recipe
How to Make Latik from a Can of Coconut Cream
A traditional Filipino dessert topping made by slowly reducing coconut cream into golden-brown toasted curds.
Filipino Updated 1/7/2017
Ingredients
Measured from the catalog payload.
- 1 can coconut cream
Instructions
6 cooking steps
- Pour the coconut cream into a pot.
- Heat the pot until the coconut cream starts to boil.
- Adjust the heat to medium. Continue to cook until the liquid evaporates and residue starts to form.
- Gently scrape the coconut residue using a wooden or silicone spatula. Adjust the heat between low and medium. Continue to cook until the liquid completely evaporates. Note: at this point, only coconut oil and residue remain.
- Once the residue starts to turn light brown, stir so that it cooks evenly. Continue to cook until the color turns golden brown.
- Separate the residue from the coconut oil using a kitchen sieve. The residue and "latik" are one and the same.
Catalog details
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Dessert No tags Public recipe Revision 1