INGREDIENTS

1 cup Angel Evaporada
2-400 ml Coco Mama Fresh Gata
½ cup sugar
pinch of salt
½ cup cornstarch

PROCEDURE

1. In a medium size pot, combine 1-400ml Coco Mama Fresh Gata, evaporada, sugar, salt, and cornstarch. Mix well until cornstarch is completely dissolves.
2. Stir in cream corn. Boil over medium heat until thick while stirring continuously.
3. Quickly divide into 2-500 ml rectangular microwavable containers. Cool completely.
4. To make Latik – in a pan over medium heat, add 1-400ml Coco Mama Fresh Gata and bring to a boil.
5. Cook, stirring occasionally, until liquid starts to thicken. Lower heat and continue to cook.
6. As oil starts to separate and solids begin to form, regularly stir, and scrape sides and bottom of pan to prevent from burning. Continue to cook and stir until curds turn golden brown.
7. Using a fine-mesh strainer, drain latik from the oil and store in an airtight container until ready to use.
8. Place in the refrigerator for 4 hours or best overnight. Slice and sprinkle with latik.