Bring back memories from a long time ago. When I was a child, I remembered watching my grandmother make the latik used for putting it on just about every desserts such as kalamay and save the oil to greased the molds.
Ingredients:
45oz coconut milk
3 tbsp sugar
Preparation:
45oz coconut milk
3 tbsp sugar
Preparation:
1.To caramelized the coconut meat.; In a non stick frying pan, bring the coconut milk and sugar to a boil then lower to medium heat.
2. Continue boiling and stirring for sometime the coconut milk until the coconut oil starts coming out.
3. When the coconut milk solids turn golden brown and oil should be separating from the milk. Remove from heat immediately and pour into container.
