Make the Latik. Pour contents of coconut cream in cans to a non-stick pan and bring to a simmer over medium heat. Continue to cook while stirring from time to time until the oil and curd separate.Remove from heat once it becomes light brown. Remember that it will continue to cook and brown while it cools down so remove it from heat early enough or the latik would burn.
In a bowl, mix together the glutinous rice flour, coconut milk, and sugar. Keep on stirring until the texture becomes smooth.
Divide the mixture into three equal parts and place each in a smaller bowl.
Add the macapuno and pandan flavor to one bowl. The ube halaya and violet food color on the other bowl. lastly, the jackfruit and yellow food color to the last bowl.
Grease an 8x8-inch round pan that is at least 3-inch high with the coconut oil from the Latik.
Pour the yellow mixture and steam for 8 minutes over medium heat. Test with a wooden stick if the top is tacky but no longer runny.
Now, pour the purple mixture on top of the white layer and steam again for 8 minutes. Do the same test to see if it is done.
Lastly, pour the white mixture on top and this time cook for 12-15 minutes. Insert the wooden stick and if comes out clean, it means it is done.
Remove the pan from heat and let it cool down completely. Run an oiled knife around the sides of the pan to let it loose.
Place a plate, lightly greased with coconut oil, on top of the pan and turn it over to transfer the Sapin-Sapin.
Sprinkle with Latik on top and serve.