Grease bottom and sides of the baking dish with coconut oil. Put aside.
Inside a wide pan over medium heat, combine coconut milk, water and grain. Provide a simmer and prepare, stirring from time to time, until grain is tender. Increase the water in ½ cup increments if grain mixture is drying before grain is cooked.
When grain mixture starts to thicken, add sugar and stir until sugar is dissolved and fully incorporated. Still prepare, stirring regularly, until mixture is extremely thick and sticky. Biko is prepared when it's already tough to stir also it pulls from pan.
Spoon biko into prepared baking dish and pat lower to flatten. Let it awesome and hang. Gently brush top with coconut oil and top with latik. Reduce portions for everyone.
Inside a pan over medium heat, add coconut cream and produce to some boil. Still prepare, stirring from time to time, until liquid begins to thicken. Lower heat and simmer. As oil begins to separate and solids start to form, regularly stir and scrape sides and bottom of pan to avoid from burning. Still prepare and stir until curds turn golden brown. Drain latik in the oil.
