- 480 ml coconut cream
- 2 cans (13.5 oz each) coconut milk
- 1 can (14 oz) condensed milk
- 1 can (12 oz) evaporated milk
- 150 g sugar
- 250 g minatamis na langka, drained well and chopped
- 128 g cornstarch
- 120 ml water
- Pour coconut cream in a bowl, apply medium heat and bring to a boil.
- Continue to cook, stirring occasionally, until liquid starts to thicken. Lower heat and simmer.
- As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning. Continue to cook and stir until curds turn golden brown.
- In a fine-mesh sieve, drain latik from the oil.
- Brush bottom and side of a 9 x 13 baking dish with coconut oil. Set aside.
- In a large pot, combine coconut milk, condensed milk, evaporated milk, and sugar. Stir well until blended.
- Over medium heat, bring to a boil, stirring regularly until sugar is dissolved.
- Add jackfruit and continue to cook for 1 to 2 minutes.
- In a small bowl, slowly add cornstarch to the water. Stir well until cornstarch is dissolved
- Add cornstarch mixture to the milk mixture, whisking vigorously to prevent lumps.
- Continue to cook, whisking continuously, until mixture thickens to a very thick paste.
- Transfer mixture into the prepared dish, smoothing top with a lightly oiled spatula or knife.
- Allow to cool, cover, and refrigerate for about 1 to 2 hours or until completely cooled and set.
- When serving, brush top with coconut oil and top with latik then cut into squares. Enjoy!