• 1 can Coconut Milk (400ml) or
  • 2 cups of fresh shredded mature Coconut
  • 2 cups warm water

Latik Cooking Instructions

  • 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.