Saging with latik a rich creamy Filipino Sweet Dessert made with coconut milk and plantain bananas.
Originally, this recipe was made from a Caramelized Plantain or generally known in the Philippines as “Minatamis na Saging”. It is a popular Filipino dessert or snacks that usually translates as sweetened bananas. It is simple to prepare using plantain bananas or locally known as “saba.”
To add some twist, instead of using plain water to caramelize sugar, Saging with Latik uses coconut milk to add an extra rich creamy taste to this sweet dessert. Latik is usually made from the first squeezing of freshly ground, ripe coconut. Typically used as a topping for many Filipino desserts.
But today, we can buy canned coconut milk from our favorite stores. There are two separate dishes in the making of Latik: either coconut curds produced by heating coconut milk to separate the oil, and sweet coconut syrup produced by reducing the combination of coconut cream and sugar, which I am going to use for this recipe.
WHAT IT IS MADE OF?
It is made from simple and very affordable ingredients, Saba (Plantain), Coconut Milk and Brown Sugar. Adding a sago to this recipe will give you more flavor. I prefer to use freshly squeezed coconut milk rather than canned milk for the best latik result.
DID YOU KNOW?
In Filipino Cuisine, Latik has two different coconut ingredients. The region of Hiligaynon (Visayan) refers to it as a syrupy caramelized coconut cream used as dessert sauce. Visayan Latik’s simply means “syrup.” It can refer to any form of thick sweetened liquid, including jams. It is commonly used in the same way as syrup, in dishes such as “kalamay,” a sticky sweet Filipino delicacy and “suman,” a rice cake made from glutinous rice cooked in coconut milk, often wrapped in banana leaves.
On the other hand, Northern Philippines or Tagalog Latik refers to the strong by-products of coconut oil production that are used for garnishing a variety of desserts. Latik in Luzon is made from coconut milk simmered in a saucepan until it is reduced to coconut oil and solids (coconut curds) begin to form on the top surface.
These solids are left to be used in coconut oil until golden brown. It is widely used as a topping for a number of Filipino dishes, including “maja blanca”, a dessert made primarily from coconut milk, “sapin-sapin”, a layered glutinous rice and coconut Filipino dessert, and “ube halaya” made from boiled and purplish yam. It is often mistaken for fried caramelized coconut meat, or usually referred to as “bukayo“.
Saging with Latik
8 to 10 pieces Semi-ripe Banana, Saba
1 ½ cups (375 ml) Coconut Milk
¾ cups (187.5 g) Brown Sugar (adjust as needed)
1 cup (250 g) Cooked Sago (Optional)
- Boil bananas for 15 minutes or until tender in a casserole. Do not peel off the skin yet.
- Let it cool for a while the peel off the skin and slice the bananas into serving size (about 2 inches) or you may use the whole banana.
- Latik Sauce
- In a bowl, combine coconut milk and brown sugar. Dissolve well.
- In a saucepan, pour the coconut mixture and let it boil in a medium heat fire. Stirring occasionally to avoid burning the coconut milk.
- Once the sauce has thickened, add the boiled bananas and mix them well. Cook for another 5 minutes or until the sauce reduced.
- For optional ingredients, add cooked sago then cook it for another 2-3 minutes.
- Remove from heat and serve. Enjoy!
- Using fresh coconut milk is better than the process one.
- Brown sugar helps thickened fast the latik rather than the white sugar.