Crunchy Coconut-Milk Curds

Lah • TEEK

Preparation info
  • Makes from

    ¼ to ¾ cup

    • Difficulty


Appears in

By Angela Dimayuga and Ligaya Mishan

Published 2021

  • About

Young green coconut has a jelly-like, scoopable flesh, but in mature brown coconuts, the meat is heartier and clings to the shell, so it has to be pried and scraped out with a knife or specialized tool. Squeezed, the meat yields creamy coconut milk, and from this milk comes latik, the crunchy curds left after the liquid is almost all boiled away, typically scattered over sweet kakanin (see Kakanin, Pastries, and Sweets), although I like to use it in savory dis