Summarize the following:
Latik is made from coconut curds, which separate from the fat. You can use coconut milk, but the recipe is faster and makes more latik if you use the thicker, fattier coconut cream skimmed from the top of the can. You can also make coconut milk from fresh or shredded coconut. To make coconut cream, follow the same recipe, but use 4 parts coconut meat to one part water. Pour the coconut cream (or coconut milk) into a non-stick pan. Heat over medium heat until the mixture starts to simmer, then reduce to medium-low heat. Let it simmer, stirring occasionally, until it thickens. This takes about an hour. Once most of the liquid has evaporated, the coconut cream will separate into two parts: oil and curds. Keep heating it as this happens, stirring frequently to prevent burning. Leave the curds and oil in the pan and reduce the heat to low. Stop stirring until the oil begins to fry the curds, turning them golden-brown. Once they start to change color, stir occasionally so they cook evenly. The latik will continue to cook for a few minutes, turning a deep brown color. Pour the mixture through a mesh to separate the solid latik from the coconut oil. You can use the oil instead of butter in the ube halaya, or brush it on top once the halaya is finished. Sprinkle the latik on top of the ube halaya before serving Store latik in an airtight container in the refrigerator for up to one month. Store coconut oil in an airtight container away from light and heat. It should last for at least a few months either in or out of the refrigerator, but homemade coconut oil may have traces of curds that cause it to spoil faster.
Start with coconut cream or milk. Simmer the coconut cream until it thickens. Keep heating until the curds and oil separate. Let the curds fry at low heat. Turn off the heat. Drain the coconut oil out. Serve on top of ube halaya.