Latik

Making Latik, makes around 4 ounces

1 14-ounce can coconut milk

Bring coconut milk to a boil in a saucepan and simmer gently over low heat while stirring frequently.  Continue to simmer until the milk reduces to a thick cream, about an hour.  Continue heating and stirring until the cream separates into coconut oil and latik.  Turn the heat off as soon as the crumbs turn a deep caramel brown color. Drain the coconut oil, which can be used for sautéing and baking. Latik will keep for a month stored in an air-tight container in the refrigerator.