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Thread: Latik-Toasted coconut curds

  1. #1
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    Sep 2010
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    Latik-Toasted coconut curds

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    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
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    What do you eat those with?
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  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
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    That's so cool! Definitely want more info on it (uses, nutrition, etc)
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  5. #5
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    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
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    Apr 2011
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    I'm so intrigued by this!
    I bet it would be good on coconut risotto, which doesn't need much extra sweetener.
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