Latik

Latik is a Filipino culinary term that refers to two related preparations centered on coconut milk. The more common meaning is the browned coconut milk solids that form when coconut milk is simmered slowly until the liquid reduces and the fats separate. The solids brown, thicken, and may become crisp. They are removed from the pan and used as a topping or garnish for desserts such as bibingka, suman, cassava cake, and arroz caldo. The fat that remains, sometimes called latik oil, can be used for frying or adding flavor.

The second meaning describes a coconut caramel sauce or syrup made by reducing coconut milk with sugar until thick and glossy. This latik is poured over warm kakanin and other sweets, imparting a sweet, toasty coconut flavor. Some recipes use brown sugar or palm sugar, and the resulting latik can be smooth or slightly granular depending on cooking time.

Regional variation exists in how latik is prepared and presented, with some cooks prioritizing the crisp brown solids and others the caramel-like syrup. Latik is a common element in Filipino dessert traditions, particularly in Tagalog and Visayan kitchens, and is associated with both festive treats and everyday snacks.