{{Short description|Filipino dessert garnishing and condiment}} {{For|the stew also known as "nilatik"|Ginataang kalabasa}} {{Use mdy dates|date=October 2022}} {{Use Philippine English|date=October 2022}} {{Infobox food | name = Latík | image = File:Suman with latik.jpg | caption = Cassava ''suman'' smothered in ''latík'' syrup | alternate_name = | country = The Philippines | region = | creator = | course = | type = Dessert topping | served = | main_ingredient = | variations = | calories = | other = }} [[File:Cocolatik.JPG|thumb|Roasted latík (made from pure coconut milk extracted from fresh mature grated coconut meat), a by-product of coconut oil production in the Philippines]] [[File:Sinukmani.JPG|thumb|''Sinukmani'' topped with ''latik'' coconut curds]]
'''''Latík''''' ({{IPA|tl|laˈtɪk|lang}}) refers to two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream ('''coconut caramel''') used as a dessert sauce.<ref name=oxf/> In the northern Philippines, it refers to solid by-products of coconut oil production ('''coconut curds'''), used as garnishing for a variety of desserts.
=={{anchor|Visayan latik}}Visayan ''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.<ref name="ceb1">{{cite web|url=http://www.binisaya.com/cebuano/latik|title=latik|publisher=Binisaya.com|access-date=July 5, 2011}}</ref> In the most common usage, however, ''latik'' means a syrupy condiment derived from reducing coconut milk and sugar.<ref name="ceb2">{{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}}</ref><ref name="philquart">{{cite journal|year=2004|title=Philippine quarterly of culture and society|volume=32|pages=31|publisher=University of San Carlos}}</ref>
It is used much in the same way as syrup, in dishes like ''kalamay'' and ''suman''.<ref name="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|archive-date=October 1, 2011|archive-url=https://web.archive.org/web/20111001164510/http://www.lutongbahay.com/index.cfm?pagename=recipe&CategoryID=7&Recipeid=496&members=1|url-status=dead}}</ref> It is usually Anglicized as "coconut caramel."<ref name=oxf>{{cite book|last1=Goldstein|first1=Darra|title=The Oxford Companion to Sugar and Sweets|date=2015|publisher=Oxford University Press|isbn=9780199313396|pages=530}}</ref> 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.<ref name="thampan">{{cite book |last1=Thampan |first1=Palakasseril Kumaran |title=Handbook on Coconut Palm |date=1981 |publisher=Oxford & IBH |page=199}}</ref><ref name="grimwood">{{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}}</ref>
=={{anchor|Tagalog latik}}Tagalog ''Latík''== ''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.<ref name="market">{{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}}</ref><ref name="merano">{{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}}</ref> In the Visayas, these solids are known as ''lunok'' in Cebuano; and ''balutai'' in Karay-a.<ref name="polistico">{{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}}</ref>
''Latík'' is commonly used as a topping for a variety of Philippine dishes including ''maja blanca'', ''sapin-sapin'', and ''ube halaya''.<ref name="alejandro">{{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}}</ref><ref name="deped">{{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}}</ref> It is sometimes mistaken for fried, caramelized coconut flesh- another type of garnishing/dessert known as ''bukayo'' in Bisaya.<ref name="market" />
==See also== * Coconut jam * Kalamay * List of condiments * List of dessert sauces * List of Philippine dishes * Maglalatik (literally "''latik'' maker"), an indigenous Philippine dance * Philippine condiments
==References== {{Reflist|30em}}
{{Philippine cuisine}}
{{portal bar|Food}}
Category:Coconut desserts Category:Dessert sauces Category:Philippine condiments Category:Philippine desserts