Latik is not a snack in itself (although you can make it into one). It is usually used as a topping to various rice cakes. Latik is the “coconut cream curdle”. It is a by-product from extracting coconut oil from coconut cream.

What to do

To make latik, you will need thick coconut cream, the kakang gata, that is, pressed with no water added. The real coconut cream, not the instant creams, powdered or not, that can be bought in supermarkets. Go to your favorite grocer or the nearest palengke to buy a fresh mature coconut. Have it shredded and squeezed.

Now, cook the coconut cream in low fire.

You will notice that some white stuff will start to form on top of the cream. Leave it be. That will become the latik you can use as a topping.

Eventually, the white cream will be clear with brown stuff/residue. You have now extracted coconut oil AND cooked latik. Just separate the two, put the oil in a jar and keep for future use, and harvest the latik.

Use as a topping for various kakanins.

Try this!

You can opt to squeeze the coconut yourself. But if your grocer offers mechanical squeezing, I would advise you to avail of it to ensure the maximum cream squeezed out of the coconut.

Cook the latik in sugar and this becomes a sweet snack in itself.