Heat a saucepan and pour-in the coconut milk.

Bring the coconut milk to a boil.

Continuously stir until most of the liquid evaporate. This will take about 12 to 15 minutes per cup of coconut milk.

When the texture turns gelatinous, lower the heat and continue stirring. Oils should be separating from the milk at this stage.

Continue stirring until brownish residues are formed. Turn off the heat and place the latik in a container. You can use this right away to top your favorite rice cake or place it in the fridge for a week or so.