Limited Time: Grab your FREE Box of Dark Chocolate Almond Bars Get Yours>>Close
Results 1 to 6 of 6

Thread: Latik-Toasted coconut curds

  1. #1
    Join Date
    Sep 2010
    Fairfield, CA

    Latik-Toasted coconut curds

    Shop Now
    Pour 1 can coconut milk into a pot

    latik.1 by ktvamp, on Flickr

    Bring to a boil over medium high heat, once boiling turn down to medium

    latik.2 by ktvamp, on Flickr

    Continue to reduce

    latik.3 by ktvamp, on Flickr

    Keep reducing and it will start to brown around 20min

    latik.4 by ktvamp, on Flickr

    Keep browning, oil is separating

    latik.5 by ktvamp, on Flickr

    After 30-35min milk is completely toasted

    latik.6 by ktvamp, on Flickr

    Strain curds to remove oil (save for later), the little bits will firm up as they cool. Store as you would any coconut product. Looks and smells just like what grandma used to make.

  2. #2
    Join Date
    Mar 2011
    London, Ontario, Canada
    What do you eat those with?
    Newcomers: If you haven't read the book, at least read this thread ... and all the links!

    Jan. 1, 2011: 186.6 lbs PBSW Mar. 1, 2011: 175.8 lbs
    CW: 146.8 lbs
    GW 140 lbs
    A proud member of PETA: People Eating Tasty Animals

  3. #3
    whats the nutrition like in that stuff? Is it mostly protein (thinking cottage cheese curds), or fat? (so... which part boiled away and what are you left with... protein or fat?)

  4. #4
    Join Date
    Jan 2011
    Orem, UT
    That's so cool! Definitely want more info on it (uses, nutrition, etc)
    --Trish (Bork)

  5. #5
    Join Date
    Sep 2010
    Fairfield, CA
    What's left is the protein and fiber, a majority of the fat gets separated. Outer texture is firm but the insides are soft, flavor is off toasted coconut. The ones I've tasted in the past had sugar added (I omitted) to make more caramel like.

    Typical uses are for a topping of Filipino sweet desserts. I ate them plain with a dash of salt. The oil that was left reminded me of toasted sesame oil and was liquid at room temp since all the solids had been cooked out. I used it to make an asian stir fry, not sure how long the oil will keep before going rancid.

    I like the texture and flavor at the stage between the 3rd & 4th photo, thickened and slightly toasted. It was like pudding.

    Latik topped Biko (sweet rice). My favorite and not primal due to the amount of sugar. One of these I'll make a batch w/o sugar and see what it tastes like, normally it's overly sweet
    Last edited by kitoi; 06-28-2011 at 05:42 AM.

  6. #6
    Join Date
    Apr 2011
    Shop Now
    I'm so intrigued by this!
    I bet it would be good on coconut risotto, which doesn't need much extra sweetener.
    Cooking Primal with Otter - Journal
    Otter's (Defunct) Primal Log
    "Not baked goods, Professor, baked bads!" ~ The Tick

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts