Put the coconut cream in a non-stick pan or saucepan. Heat it over low-medium heat. The water will slowly evaporates and the oil and the coconut milk solid will separate. This takes about 1 t o 1 1/2 hours
Give it a stir every now and then to prevent anything from catching at the bottom of the pan
There may be some splattering going on throughout the process as the water evaporates and the oil starts to separate. Water and oil don’t mix together. So I just give it a bit of cover to minimize the splattering all over the stove
The whole process can take 1 to 1 1/2 hours depending on how much water is in the coconut cream. Just be patient and watch the heat and remember to give it a stir every now and then.
Once they separate, watch the heat. The oil will now start toasting the solids and turn it golden brown. Don't cook them too dark. Once it reaches golden brown, remove from the heat source. The residual heat will continue to "cook" the milk solid
How to store:
Let it cool down completely. I get roughly about 65 grams of latik and 170 ml of coconut oil. I stored them separately. The oil can be stored at room temperature. Use the oil for whatever you need
Latik can be stored in the fridge for about one week. For longer storage, you can freeze them for 3 months. Simply thaw before use or reheat in the microwave in few seconds