Start by heating up coconut cream in a pan over medium heat until it boils and thickens.

Lower the heat and let it simmer until the oil separates, and the solids turn golden brown. Stir regularly to avoid burning.

Strain the latik using a fine mesh sieve or colander, keeping the reserved oil.

Brush a 7 x 5-inch pan with coconut oil generously. Set it aside for later.

In a heavy-bottomed pot, mix carabao's milk (or cow's milk), rice flour, sugar, and a pinch of salt if using cow's milk. Whisk until smooth.

Keep it at medium-low heat, whisking regularly until it simmers. Cook for 10 to 15 minutes until it becomes a smooth, thick paste.

Gently transfer the mixture into the prepared pan, smoothing it with a spatula for even distribution.

Let it cool and set. When ready, brush the surface with the reserved coconut oil and top it with the drained latik.

Slice and serve.