Toasted coconut curds — the browned solids left behind after simmering coconut milk until the oil separates out, used as a crunchy, nutty topping.
Latik is made by simmering coconut milk (or coconut cream) slowly until the water cooks off and the milk solids separate from the oil, curdling into small golden-brown curds. Strained out and toasted a bit further, those curds become a crunchy, nutty, slightly caramelized topping used to finish desserts like maja blanca, sapin-sapin, and bibingka.
The coconut oil left behind after making latik isn't wasted either — many cooks reserve it for frying or drizzle it back over the finished dessert for extra richness.
Recipes on Pancit.com that call for latik.
A silky coconut milk pudding studded with sweet corn, topped with toasted latik.
Vividly layered glutinous rice cake in purple, yellow, and white, topped with coconut curds.
Sweet, vividly purple ube yam jam cooked slow with coconut and condensed milk.
