What happens when you boil coconut cream?

#coconutcream #coconutmilk #filipinofood #coconut #filipinocuisine #cookinghacks #dessert #foodandtravel #asianfood #shorts

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[Jeanelleats]

Ok be honest who's going to try this at home 🥥

[bleepbloop]

I think Latik (toasted coconut cream) is like browning butter. It gives nutty, caramel notes when sprinkled on sticky rice cakes like sinok mani or Sapin-Sapin.

[Sarah-cgun]

I feel like you can use this as “ground beef” to make a realistic taco cake

[Saniya-]

When my mother makes ghee, after boiling the cream and removing the ghee, brownish thing is left which we scrape and add sugar and then eat it. It tastes divine.

[hahahahahahahahaa]

Oh!! We use that same process in making coconut rice over in Colombia! Always super interesting to see commonalities between cultures.

[yupitsme]

this is my favorite topping on biko 😋 my brother used to eat this just as is and my mother would scold him sometimes because there would be nothing left to put on top of biko 😅

[CarlH]

And the smell of it while it cooks.😍 My grandma used to make this as toppings for Biko the filipino sweet sticky rice dessert. You can also save that precious coconut oil.

[DeadArtist]

They make a coconut spread that is called hazelnut spread and it does not have any hazelnuts in it and it’s amazing. It tastes between coconut and chocolate even though it doesn’t have chocolate . The flavors are so intense and the color reminds me of this . They added coconut blossom sugar and some fat to make it like a Nutella spread.

[da]

In Sri Lanka there is this amaaaazing dessert called “Kalu Dodol” which means like black jelly. It has the texture of Japanese Yokan but a lot firmer and tastes like slightly burnt caramelly coconut. it’s made by boiling down coconut cream with sugar. Sometimes cashew nuts are added which makes it sooo yum.

[quen_anito]

Latik! While I haven't made latik myself, according to my mother, the best way is to use a wok on low fire, stirring constantly. Unlike a nonstick pan, the wok has a small hotspot. While you're moving the coconut cream around the wok, the coconut cream in the cooler parts switches places with coconut cream in the bottom center, heating it gradually. The stirring also helps evaporate the water in the coconut cream.

[sivadefianti]

In indonesia we have this food, especially Sundanese people that live in Java island, we call it GALENDO, soo good and rich👍🏻

[TheSPHINX]

In Fiji my little uncle used to add dried coconut shreds and sugar to coconut milk. Caramelize it then pack it on baking trays and leave to cool. Once cooled you have coconut toffee squares....

[dira]

Omg we use Kara here in Indonesia all the time. In soups (curries) we water it down to it since it’s so thick and rich.

[afifa]

*This is the same thing we make here with Spoiled Milk, we add sugar and sometimes food colour and keep boiling it until it turns into a very tasty sweet known as 'Kalakan'. It's really delicious*

[tanyavariava]

This is something similar to what we have in India. But we use cow's milk and call it Khoya/Mava

[deckarddwizardd]

"Latik" is the solid that forms and is used a topping for desserts. The oil left behind is "Lana" and is primarily used as massage oil

[dinosaursinloveeee]

As someone living in Wisconsin, I'm excited to see dessert curds!

[JazzyB]

I've never seen this in my life or known this was possible. So cool, I learned something new today 👍🏾

[periwinkle]

i love a lot of latik when im eating biko its just so good

[yonakim]

"Latik"is Just so Perfect..It's sweet and So Dleicious..I prefer to Add more Of Latik in mu Biko and Any Sticky Rice desserts.