This eggless pudding (which translates from Tagalog to “heartbeat”) gets extra chocolateness by using cocoa powder and melted bittersweet chocolate. Melissa Miranda, the chef-owner of Seattle’s Musang, developed this recipe, a take on the Filipinx dessert using coconut milk in place of carabao milk, with pastry chef Amelia Franada.
Recipe information
Yield
6 - 8 Servings
Ingredients
Preparation
Step 1
Whisk coconut milk, cocoa powder, sugar, cornstarch, and salt in a medium heatproof bowl. Add chocolate and set bowl over a large saucepan of simmering water (make sure bottom of bowl is not touching the water). Cook, stirring and scraping bottom of bowl often, until mixture is thickened to a pudding-like consistency, 10–12 minutes (it will thicken further as it cools). Remove bowl from pan and divide tibok-tibok among glasses. Chill until cold, at least 1 hour.
Step 2
Top with coconut just before serving.
Do ahead: Tibok-tibok (without coconut) can be made 3 days ahead. Cover and keep chilled.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
43 Impressive Vegan Desserts for Plant-Based Dinner Parties
Plus a few easy ones for nights on the couch.23 Pudding Recipes You’ll Want to Eat Straight From the Pot
Think outside the foil-topped cup and try one of our best pudding recipes.
