Pronounced ‘la-tee-ja’, this is a classic Chamorro dessert. A light, creamy, custard-like pudding topped with a generous sprinkling of ground cinnamon tops a layer of scrumptious cake. I say ‘custard-like’ only because my version of Latiya contains NO eggs, unlike most of the variations of this recipe.
The cake options are endless, but my favorite, by far, is carrot cake, and not just any carrot cake, mind you, but a moist rich version made with carrots (of course), pineapples, raisins, and lots and lots of nuts!
Pound cake is another favorite for this, as is another classic Chamorro dessert: Chamorro Cake.
The key to assembling this oh-so-yummy dessert is to put lots of space between the pieces of cake. This way, you can pour the creamy latiya topping in between the nooks and crannies. Oh, I’m drooling just thinking about it.
Here’s my recipe for “classic” latiya…give it a try. I think you’ll like it!
If you are a coconut-lover like me, scroll on down for my coconut version of my latiya recipe.
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Drumroll please…..and now for my Coconut Latiya Recipe. You don’t want to miss out on this one.
Annie’s Coconut Latiya:
- 1 Sara Lee pound cake (I use the smaller one and slice it about the width of my thumb)
- 1 can evaporated milk
- 1 can water (use milk can)
- 2 cans coconut milk
- 1 stick butter
- 1/2 cup sugar (more or less to taste)
- 1 tablespoon vanilla extract
- 1 cup sweetened coconut flakes
- 8 HEAPING teaspoons corn starch
- In a medium pan, combine the evaporated and coconut milk (reserve the can of water), butter, sugar, vanilla and coconut flakes. Cook over medium heat.
- Mix the cornstarch with the can of water. When the butter has melted, add the cornstarch/water mixture.
- Stir constantly with a whisk until the mixture comes to a boil; continue cooking for about a minute longer then immediately pour over pound cake.
- Sprinkle the top of the latiya with cinnamon then allow to cool.