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’sMusang, developed this recipe, a take on the Filipinx dessert using coconut milk in place of carabao milk, with pastry chef Amelia Franada.
Ingredients
6 - 8 Servings
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.
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