This Coconut Pudding with Latik Topping is a Filipino-inspired dessert that combines the creamy texture of coconut pudding with the rich, caramel-like flavor of latik. Latik is made from reducing coconut milk until it separates into golden-brown curds, adding both texture and flavor to the pudding. The addition of cream-style corn and corn kernels gives this dessert a unique twist, balancing the sweetness of the coconut with a touch of earthiness. This pudding is perfect for any occasion and can be served chilled or at room temperature.

Full Recipe:

Ingredients

Latik Topping:

• 1 (14-ounce) can full-fat unsweetened coconut milk (5-20% fat)

Coconut Pudding:

• 1/2 cup white sugar
• 1/2 cup cornstarch
• 2 (14-ounce) cans unsweetened coconut cream
• 3/4 cup canned cream-style corn
• 1/4 cup fresh or frozen corn kernels (optional)

Making It Step by Step

Step 1: Prepare the Latik Topping

1. Heat the Coconut Milk: Pour the full-fat unsweetened coconut milk into a large saucepan and bring it to a simmer over medium heat. Stir occasionally to prevent the milk from burning.
2. Cook Until Separation: As the coconut milk continues to simmer, it will start to separate into a thick cream and oil. Keep stirring and cooking until the coconut solids separate from the oil and turn golden brown. This process should take about 15-20 minutes.
3. Drain the Latik: Once the coconut solids (latik) are golden brown, remove them from the oil using a slotted spoon and place them on a paper towel to drain. Set aside.

Step 2: Prepare the Coconut Pudding

1. Mix Dry Ingredients: In a medium mixing bowl, whisk together the white sugar and cornstarch. Make sure the cornstarch is evenly mixed to avoid lumps in the pudding.
2. Add Coconut Cream: Slowly pour in the two cans of unsweetened coconut cream, whisking constantly to combine the dry ingredients with the liquid.
3. Add Corn: Stir in the canned cream-style corn and, if using, the fresh or frozen corn kernels. The corn adds a subtle sweetness and texture to the pudding, but it is optional if you prefer a smoother dessert.
4. Cook the Pudding: Transfer the mixture to a saucepan and cook over medium heat, stirring constantly. The mixture will thicken as it heats, and once it starts to bubble, reduce the heat to low. Continue stirring until the pudding has thickened to a smooth, creamy consistency, about 10-15 minutes.

Step 3: Assemble and Serve

1. Pour the Pudding: Once the pudding has thickened, remove it from the heat and pour it into a serving dish or individual ramekins. Allow it to cool slightly.
2. Top with Latik: Sprinkle the prepared latik over the top of the pudding, adding as much or as little as you like, depending on your preference.
3. Cool and Serve: You can serve the pudding warm, or let it cool completely and refrigerate it for a few hours for a chilled version. Both options are delicious!

Cooking Tips

• Coconut Cream Consistency: Make sure to stir the coconut cream well before using, as it can sometimes separate in the can. You want the liquid to be smooth and creamy for the pudding.
• Latik Timing: Watch the coconut milk carefully while making the latik. It can go from golden brown to burnt very quickly, so keep stirring once the solids start to separate.
• Corn Option: If you’re not a fan of corn, you can leave it out altogether for a more traditional coconut pudding.

Storage

• Refrigeration: Store any leftover pudding in an airtight container in the refrigerator for up to 3-4 days. The latik can also be stored separately in a small container.
• Reheating: If you prefer your pudding warm, you can reheat it in the microwave or over low heat on the stove.

Nutritional Facts (Approximate Per Serving)

• Calories: 300 kcal
• Fat: 18g (primarily from the coconut cream and milk)
• Carbohydrates: 35g
• Protein: 3g
• Fiber: 2g
• Sugar: 15g

FAQs

• Q: Can I use light coconut milk for this recipe?
  • A: While you can use light coconut milk, the pudding will not be as rich and creamy. Full-fat coconut milk or cream is recommended for the best texture and flavor.
• Q: Can I make the latik ahead of time?
  • A: Yes! You can make the latik a day or two in advance and store it in an airtight container. Just be sure to drain it well so it stays crispy.
• Q: Can I use other toppings besides latik?
  • A: Absolutely! You can top the pudding with toasted coconut flakes, fresh fruit, or even a drizzle of caramel sauce for a different twist.