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How to Make Latik
I got the technique for making latik from Jun Belen of Jun-Blog. The photographs on his site are fabulous and worth checking out for additional reference.
Yield: About 1/4 cup of latik. It's not much, but you don't need to use a lot of it to make a big impact.
Ingredients
You just need one ingredient: a 14 oz can of coconut milk (be sure to choose the full-fat kind with the cream on top).
Process
Bring a can of coconut milk to a boil in a saucepan and simmer gently over low heat while stirring periodically to prevent burning.
Continue to simmer until the milk reduces to a thick cream, about an hour. Note: You can eliminate some of this hour by using only the coconut cream (the solid part on top of the can). However, you won't end up with quite as much latik.
Continue heating and stirring periodically until the cream separates into coconut oil and latik - about 45 minutes.
Monitor the latik closely, watching for it to turn a deep caramel brown color - about 30 minutes.
Turn the heat off as soon as the curds turn a deep caramel brown color.
Use a coffee filter or a fine sieve to separate the coconut oil from the latik.
Jun says that latik will keep for a week stored in an air-tight container in the refrigerator. I ate mine two weeks after making it, having stored it in an air-tight container on the counter. It still tasted perfect!
http://www.cupcakeproject.com/2011/06/latik-cooking-magic-with-coconut-milk
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