Soak pinipig in thin coconut cream for 1/2 hour. Boil thick coconut cream with sugar until syrupy.
Add with thin coconut cream and cook slowly until it does not stick to the pan. Pour into serving dish lines with banana leaf and sprinkle latik on top.
How to cook the latik:
Slowly simmer coconut cream, without stirring until light brown curds form. Use the curds as topping.