Latik is usually made from the first squeezing of freshly grated mature coconut. It is used as a topping for many Filipino desserts. For a shortcut, use canned coconut milk.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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; repeat a few times until you feel you've gotten as much as you can from the coconut; strain into a non-stick skillet. Discard the coconut.

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  • Bring the liquid to a boil and cook until the mixture is dry, about 20 minutes; it will curdle as it dries, leaving coconut oil and the solids, which are called 'latik.'

Nutrition Facts

142 calories; protein 1.3g 3% DV; carbohydrates 6.1g 2% DV; fat 13.4g 21% DV; cholesterolmg; sodium 11.6mg 1% DV. Full Nutrition