Cup of Yum
1. In a wide non-stick skillet, combine coconut milk, purple yam, glutinous rice flour, sugar, water, and ube extract. Whisk together until well blended.
2. Over medium heat, cook, stirring frequently, for about 10 to 15 minutes or until mixture thickens and forms a smooth dough.
3. Continue to cook for about 50 minutes to 1 hour or until mixture is very thick, sticky and can hardly lift from the pan.
4. Brush the bottom and sides of a 9 x 13 pan with coconut oil. 
5. Transfer the kalamay mixture into the prepared pan. Gently tap the pan on the counter to spread mixture. Use a lightly-oiled knife to smooth top. 
6. Brush surface with coconut oil and top with latik.

For the Latik

Cup of Yum
1. In a pan over medium heat, add coconut cream and bring to a boil. Cook, stirring occasionally, until liquid starts to thicken.
2. Lower heat and continue to cook. As the oil starts to separate and solids begin to form, regularly stir and scrape the sides and bottom of the pan to prevent from burning. 
3. Continue to cook and stir until curds turn golden brown. 
4. Drain latik from the oil and store in a container until ready to use.