|Place of origin||Philippines|
|16x16px Cookbook:Latik 16x16px Latik|
Latík (Tagalog pronunciation: [laˈtɪk] la-TIK) refers to two different ingredients in Philippine cuisine. In the north it refers to solid coconut curds, the byproducts of coconut oil production, used as garnishing for a variety of desserts. In the Visayan region it refers to a thick syrupy caramelized coconut cream used as a dessert condiment.
Latík in Luzon is made from coconut milk simmered in a saucepan until it reduces to coconut oil and solids begin to form at the top surface. These solids are left to fry in the coconut oil until golden brown.
Latík in Bisaya literally means 'syrup' (equivalent to the term 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.
- List of condiments
- List of dessert sauces
- List of Philippine dishes
- Maglalatik (literally "latik maker"), an indigenous Philippine dance
- Philippine condiments
- "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.
- "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 (University of San Carlos) 32: 31. 2004. Missing or empty
- "Suman Latik". Lutong Bahay. Retrieved July 5, 2011.