In a pan over medium heat, add the coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken.
Lower heat and simmer. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.
Continue to cook and stir until curds turn golden brown. Using a fine-mesh sieve or colander, drain latik. Reserve oil.
Grease bottom and sides of a 5 x 8-inch baking dish with coconut oil. Set aside.
Wash glutinous rice a few times or until water runs almost clear. Drain well.
In a thick bottom pot, combine rice and water. Over medium heat, bring to a boil. Lower heat, cover, and cook until liquid is absorbed. Allow to cool to touch and fluff with a fork to separate grains.
In a wide non-stick skillet over medium heat, combine coconut milk, brown sugar, and salt. Stir until blended and bring to a boil.
Lower heat and continue to cook until slightly reduced and thickened.
Add rice, gently stirring to evenly distribute. Cook, stirring occasionally, for about 1 hour or until mixture is very thick, sticky, and pulls away from the sides of the pan.
Spoon biko into the prepared baking dish and pat down with a lightly greased spatula to even out.
Lightly brush top with coconut oil, cut into portions, and top with latik.