Updated: May 3
Have I told anyone that my ex-wife is a Filipina? Apart from being my ex, she also introduced Filipino cuisine to me (that's perhaps the only credit that I'll ever give to her). And to be honest, I miss her cooking. Latik over some ube halaya aka toasted coconut milk curds over some ube jam is one of those dishes.
The trick to make Latik is coconut milk NOT coconut cream and cooking in a non-stick skillet or pan. This is because the coconut curds tend to stick on the skillet. Keep a close eye on the coconut milk while cooking, as it can turn from toasted to burnt very fast. This is a coconuty and buttery topping for any desserts. I hope you will give it a try.
Ingredients: (Make 1/2 Cup)
Good Quality Coconut Milk, 1 Can / Packet / Fresh
Non-Stick Skillet / Pan
Make sure you are using a non-stick skillet or pan as the coconut milk curds tend to stick.
In a non-stick skillet or pan over medium heat, add coconut milk.
Leave it untouched and cook until it starts to bubble.
Keep an eye on it.
The coconut milk will start to evaporate and brown on the edges.
At this point, turn the heat down to low and stir.
Continue stirring until the coconut milk has completely evaporated leaving behind the browned coconut milk curds.
As you are stirring, the oil will start to render and the milk curds will turn a darker shade of brown.
It should be crispy and nutty.
Remove from heat and pass thru' a sieve to drain off any excess coconut oil.
You can use coconut oil for your recipes.
Transfer into a bowl and use the latik aka toasted coconut milk curds on any desserts.