This traditional Filipino latik or coconut caramel sauce is sweet, rich, and creamy. An authentic Visayan latik has two only two ingredients
This sauce is an entirely vegan, dairy-free, and gluten-free recipe.
What is Latik?
There are two kinds of latik in the Philippines, depending on which island you come originated.
In Luzon or the northern part of the Philippines, latik happens when you simmer coconut milk until the coconut curd forms and the oil is separated.
In the Visayas or Mindanao, the Southern part, latik happens when you add coconut milk and brown sugar until it caramelizes.
The latik sauce is commonly used in cooking biko.
The coconut curds are called Lunok in bisaya.
For this recipe, when I say latik, it means the sauce.
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What you need for this recipe
Coconut milk - fresh, canned, or frozen coconut milk. If you are using frozen coconut milk, thaw it first.
Brown sugar - Make sure it’s firmly packed when measuring the sugar. I prefer using dark brown sugar like demerara, not golden yellow. You can also substitute this ingredient with muscovado sugar.
How to make this recipe
Method 1
Step 1
Slowly melt the brown sugar in a large wok or pan on low heat. Stir occasionally. Thanks to my mother for this secret technique.
Step 2
When at least half of the brown sugar has mostly melted, add the coconut milk. You must add the coconut milk in small amounts because the melted sugar will get hard and stick to the pan's bottom.
You will notice lumps after you pour the coconut milk, and the constant stirring will dissolve this.
Step 3
Stir the sauce continuously until it thickens. Make sure that the bottom is not burnt. You want your sauce to be smooth and have no lumps.
Step 4
The latik usually takes about 20-30 minutes to thicken. You may test the sauce for its readiness.
Method 2
Combine sugar and coconut milk in a saucepan on medium-low heat. Stir the latik constantly until it thickens. Serve.
Testing if latik is ready
Put some water in a small bowl. Drop some latik sauce in the bowl. If the sauce stays together, the sauce is now ready.
The sauce should be shiny and have a thick consistency.
How and what to serve
The latik sauce is famously used for making biko. You can also use latik as a spread on your bread, like pan de sal, or as a coffee sweetener.
You can also drizzle the sauce on the following:
- Cakes and Cupcakes
- Cheesecakes
- Cookies and Bars
- Brownies
- Bread
- Muffins
- Popcorn
- Waffles
- Pancakes
- Crepes
- Cinnamon rolls
- Pretzels
- Ice cream
- Fruit slices
- Yogurt
- Scones
- Puddings
- Tarts and Pies
- French Fries
- Suman
- Kakanin
Storing Instructions
Let the sauce cool completely. Then, store the sauce in an airtight container and keep it in the refrigerator for up to two weeks.
Variations
- When the latik is ready, add some ground anise seeds to add flavor.
- For a Salted Coconut Caramel Sauce, add one teaspoon of salt.
- Add 1 to 2 teaspoons of vanilla extract, maple extract, cinnamon, calamansi rind, lemon zest, orange zest, and ginger.
- Pandan extract or pandan leaf also adds flavor to the caramel sauce.
Equipment
- Large pan or work
- Small bowl
- Spatula or ladle
FAQs and Expert Tips
Start testing around 15 minutes to see if the latik is ready by dropping it on water. The sauce should stay together.
Yes, you can. Most people combine the two ingredients instead of melting the sugar first, but your sauce will not give you a reddish color.
The sauce should taste sweet, not bitter. Cooking it too long and hot will burn the latik and taste bitter.
Yes, you can. If using canned coconut milk, make sure you mix or shake the can first because it will look like there are grains in your latik.
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Recipe
Latik (Coconut Caramel Sauce)
Equipment
- Large pan or work
- Small bowl
- Spatula or ladle
Ingredients
- 2 cups coconut milk
- 3 cups brown sugar firmly packed
Instructions
Method 1
- Slowly melt the brown sugar in a large wok or pan on low heat. Stir occasionally.
- When at least half of the brown sugar has mostly melted, add the coconut milk.
- Stir the sauce continuously until it thickens. Make sure that the bottom is not burnt. You want your sauce to be smooth and have no lumps.
- The latik usually takes about 20-30 minutes.
Method 2
- Combine the coconut milk and brown sugar in a large pan on medium-low heat. Stir constantly until it thickens.
Notes
- You do not have to melt all the sugar to get that reddish color.
- When you add the coconut milk, pour it slowly because the sugar will harden, and it will take a while to scrape it from the bottom of the pan.
- Brown sugar can be substituted with muscovado sugar.
Katherine says
absolutey delightful easy to make recipe. Thank you for the little notes of suggestions...i gently squeezed lemon in the latik instead of vanilla...O boy! it is scrummy!
Adelyn says
Hi Katherine,
I am so glad you like this recipe. Thank you for taking the time to give a review.
Kind regards,
Adelyn