'- 2 cups coconut cream- 2 cans (13.5 ounces each) coconut milk- 1 can (14 ounces) sweetened condensed milk- 1 can (12 ounces) evaporated milk- 2 cups cooked ube, mashed- 3/4 cup sugar- 4 drops ube extract- 1/2 cup water- 3/4 cup cornstarch

'- In a pan over medium heat, add coconut cream 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. Set aside.- Brush bottom and sides of a 9 x 13 baking dish with coconut oil (from cooking the latik). Set aside.- In a large pot, combine coconut milk, evaporated milk, condensed milk, mashed ube, and sugar. Stir well until blended.- Over medium heat, bring to a gentle boil, stirring regularly, until well-combined and sugar is dissolved.- Add ube extract, if using. Stir until well-dispersed.- In a small bowl, combine slowly add cornstarch to the water. Stir well until cornstarch is dissolved.- Slowly add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a very thick paste.- Transfer mixture into prepared dish, smoothing top with a lightly oiled spatula or knife.- Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.- Brush top with coconut oil and top with latik. Cut into squares to serve.