latik

Latík in its original sense in the Visayan languages literally means 'syrup' (equivalent to arnibal in Hiligaynon). It can refer to any type of thick sweetened liquids including jam.{{cite web|url=http://www.binisaya.com/cebuano/latik|title=latik|publisher=Binisaya.com|access-date=July 5, 2011}} In the most common usage, however, latik means a syrupy condiment derived from reducing coconut milk and sugar.{{cite web|url=http://cebu.sandayong.com/dictionary.aspx?Cebuano%7cenglish%7clatik|title=Bisaya translation for "latik"|publisher=Bisaya Translator and Cebuano Dictionary|access-date=July 5, 2011|archive-url=https://archive.today/20130811100604/http://cebu.sandayong.com/dictionary.aspx?Cebuano%7Cenglish%7Clatik|archive-date=August 11, 2013|url-status=dead}}{{cite journal|year=2004|title=Philippine quarterly of culture and society|volume=32|pages=31|publisher=University of San Carlos}}

It is used much in the same way as syrup, in dishes like kalamay and suman.{{cite web|url=http://www.lutongbahay.com/index.cfm?pagename=recipe&CategoryID=7&Recipeid=496&members=1|title=Suman Latik |publisher=Lutong Bahay|access-date=July 5, 2011}} It is usually Anglicized as "coconut caramel."{{cite book|last1=Goldstein|first1=Darra|title=The Oxford Companion to Sugar and Sweets|date=2015|publisher=Oxford University Press|isbn=9780199313396|pages=530}} A commercial version of the Visayan latik is marketed internationally as coconut syrup, although it should not be confused with coconut sugar derived from coconut sap.{{cite book |last1=Thampan |first1=Palakasseril Kumaran |title=Handbook on Coconut Palm |date=1981 |publisher=Oxford & IBH |page=199}}{{cite book |last1=Grimwood |first1=Brian E. |title=Coconut Palm Products: Their Processing in Developing Countries |date=1975 |publisher=Food & Agriculture Organization |isbn=9789251008539 |pages=183–187 |url=https://books.google.com/books?id=fY5hLeJ-WW4C&pg=PA183}}

Latík in Luzon is made from coconut milk simmered in a saucepan until it reduces to coconut oil and solids ("coconut curds") begin to form at the top surface. These solids are left to fry in the coconut oil until golden brown.{{cite web|url=http://www.marketmanila.com/archives/latik-fried-coconut-milk-solids|title=Latik / Fried Coconut Milk Solids|date=August 5, 2008|publisher=Market Manila|access-date=July 5, 2011}}{{cite web|url=http://panlasangpinoy.com/2010/03/25/how-to-make-latik/|title=How to Make Latik|author=Vanjo Merano |date=March 25, 2010|publisher=Panlasang Pinoy|access-date=July 5, 2011}} In the Visayas, these solids are known as lunok in Cebuano; and balutai in Karay-a.{{cite book|author=Edgie Polistico|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo}}

Latík is commonly used as a topping for a variety of Philippine dishes including maja blanca, sapin-sapin, and ube halaya.{{cite book|author1=Reynaldo G. Alejandro |author2=Doreen G. Fernandez |title =Food of the Philippines|publisher =Tuttle Publishing|year =1998|page=102|isbn =978-962-593-245-3|url =https://books.google.com/books?id=m6ZKZ1wHioMC&pg=PA102}}{{cite book

|author=Philippines. Dept. of Education, Culture, and Sports|title =Duyan ng magiting: the folk culture of the southern Tagalog region|publisher =IMC|series =Kalinangan series|volume=3|year =1989|isbn =978-971-10-1241-0}} It is sometimes mistaken for fried, caramelized coconut flesh- another type of garnishing/dessert known as bukayo in Bisaya.

• Coconut jam
• Kalamay
• List of condiments
• List of dessert sauces
• List of Philippine dishes
• Maglalatik (literally "latik maker"), an indigenous Philippine dance
• Philippine condiments

{{Reflist|30em}}

{{Philippine cuisine}}

{{portal bar|Food}}

Category:Foods containing coconut

Category:Dessert sauces

Category:Philippine condiments

Category:Philippine desserts