One of my dad's famous foods is his Bibingkang Malagkit aka Sweet Sticky Rice dessert. When I was younger, my dad used to get whole coconuts, chop them in half, use the coconut water, and shave the meat to make his coconut milk. That was old school, and incredibly delicious! New school = coconut milk in a can.
Here's a simple Bibingkang Malagkit recipe over at Cooks.com. For the thick coconut milk, just put a can of regular coconut milk in the refrig over night and use the thick cream that forms on top. Light coconut milk won't form a cream, so be sure to get the regular coconut milk.
This Filipino Sweet Sticky Rice dessert is pretty easy to make and has only five ingredients: sweet glutinous rice, coconut milk, coconut cream, brown sugar, and salt. It's one of my favorite desserts and I love the fact that it's allergy friendly free of gluten, soy, dairy, egg, and nuts.
The word glutinous refers to the rice being sticky. Glutinous rice is gluten-free.
As a topping, I like to add toasted coconut and toasted almond slivers. (Remove the almonds to make your dessert nut-free.)