Pour the coconut cream into a pan and boil it over medium heat. Stir constantly until it starts to boil and continues cooking until it becomes brown and curdles. Strain it to separate the oil, setting aside both the oil and the curds.

Prepare a bilao or molder by lining it with a clean banana leaf and greasing it with coconut oil.

In another bowl, combine the glutinous rice flour, ube macapuno condensed milk, rice flour, coconut milk, sugar, ube flavor, and color. Mix well until it is fully dissolved, making sure there are no lumps.

Pour the mixture into a pan and cook over medium heat, stirring constantly. When it becomes dry, lower the heat. Keep stirring slowly until the mixture thickens and becomes sticky.

Add some coconut oil from the latik onto the mixture and mix well. Cook until it achieves a thick and sticky consistency.

Quickly transfer the mixture to the bilao, flatten it while hot, and let it cool.

Once cool, slice the mixture into your desired shapes and top with latik.