|Place of origin||Philippines|
Latík (Tagalog: [laˈtɪk]) refers to two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream (coconut caramel) used as a dessert sauce. In the northern Philippines, it refers to solid byproducts of coconut oil production (coconut curds), used as garnishing for a variety of desserts.
Latík in its original sense in the Visayan languages literally means 'syrup' (equivalent to arnibal in Hiligaynon). It can refer to any type of thick sweetened liquids including jam. In the most common usage, however, latik means a syrupy condiment derived from reducing coconut milk and sugar.
Latík in Luzon is made from coconut milk simmered in a saucepan until it reduces to coconut oil and solids ("coconut curds") begin to form at the top surface. These solids are left to fry in the coconut oil until golden brown.
- Goldstein, Darra (2015). The Oxford Companion to Sugar and Sweets. Oxford University Press. p. 530. ISBN 9780199313396.
- "latik". Binisaya.com. Retrieved July 5, 2011.
- "Bisaya translation for "latik"". Bisaya Translator and Cebuano Dictionary. Retrieved July 5, 2011.
- "Philippine quarterly of culture and society". 32. University of San Carlos. 2004: 31.
- "Suman Latik". Lutong Bahay. Retrieved July 5, 2011.
- "Latik / Fried Coconut Milk Solids". Market Manila. August 5, 2008. Retrieved July 5, 2011.
- Vanjo Merano (March 25, 2010). "How to Make Latik". Panlasang Pinoy. Retrieved July 5, 2011.
- Reynaldo G. Alejandro; Doreen G. Fernandez (1998). Food of the Philippines. Tuttle Publishing. p. 102. ISBN 978-962-593-245-3.
- Philippines. Dept. of Education, Culture, and Sports (1989). Duyan ng magiting: the folk culture of the southern Tagalog region. Kalinangan series. Volume 3. IMC. ISBN 978-971-10-1241-0.