Filipino Native Food · Filipino Recipe · Kakanin



How to make latik toppings or garnish for Biko or Sinukmani and other kakanins.

Latik is made from coconut milk curds. You boil the kakang gata or coconut milk until all the liquid evaporates and only the fats and oil are left in the pan. This is what you call “Latik”.

Ang Latik ay latak ng kakang gata na pinakuluan ng matagal sa kawali hangang sa may lumabas na buo buong laman galing sa coconut fats. This is also the process you do, to extract coconut oil.

The latik smells really good, but it takes a lot of patience from stirring coconut milk. It will take almost an hour to stir the coconut milk and finally turn it into milk curds or in Filipino we call it “Latik”.

Just an advise: If you plan to use coconut milk powder, it will not work. So ditch out the idea of using the coconut milk powder.

For Coconut Milk in can or Coconut Cream in can, I have tried both and they worked well in making latik. It is always best to use fresh coconut milk though.


Yield: 1/4 cup


2 cups coconut milk (fresh kakang gata unang piga)

Alternatively: 1 can coconut milk or 1 can coconut cream (400ml), I used Lorins brand.


In sauce pan pour coconut milk or cream and heat over medium to low heat.

Let it come to a boil with constant stirring until all the liquid evaporates.

Turn heat to low and continue stirring until the curds separate from the coconut oil. Just be patient and keep stirring.

Continue stirring until the curds are browned but not burnt. Make sure use low heat, so it doesn’t burn.

Drain from oil and set aside.

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