Comments on: Latik / Fried Coconut Milk Solids

by: Marketman

Sat, 08 Mar 2008 22:27:51 +0000

Susan, the sauce you are referring to is also called latik, served with fried breadfruit in some places, like bohol and cebu. The saucy latik is made with coconut milk and palm sugar. Here is a post that describes it.

by: Susan

Sat, 08 Mar 2008 21:38:16 +0000

I found this page because I am looking for a recipe on how to make the latik. I am surprized to find out that latik is the sweet coconut usually used as a maja blanca topping. Now, what do you call the brown sauce on top of the nilatikan then? And how do you make it? because this is what I’m looking for.

by: tess

Thu, 06 Dec 2007 04:33:15 +0000

Budbod means to sprinkle. When people say “dagdagan mo ng budbod” means to sprinkle more latik on top. Latik is defined in the tagalog-english dictionary as the scum of coconut milk after cooking and extracting the oil.

by: Frau

Sun, 23 Sep 2007 17:19:13 +0000

I had been to a party the other day. They had casava cake with latik on top. I remembered watching my mother make the latik - but I never knew what it was called. I recall putting it on just about every dessert. So I tried to make it from memory - a memory that had aged more than twenty plus years.
I failed.
I searched the internet and arrived at your page. I have been here before when I was looking for an image of camachile.
Your remark about every cookbook always having the “you make the latik”, is very true.
THANK YOU :D

by: Marketman

Mon, 18 Dec 2006 21:51:59 +0000

Sally, I have never tried making it from a can. You can go ahead and experiment as the cost of failure is simply one can of coconut milk…post the results if you go ahead and try it…