Name: Tibok-Tibok
Yield: 6 - 8 Servings
Ingredients: 2 13.5-oz. cans unsweetened coconut milk; ½ (heaping) cup (57 g) Dutch-process cocoa powder; ½ cup (100 g) sugar; 3 Tbsp. cornstarch; ¼ tsp. kosher salt; 2 oz. bittersweet chocolate (no more than 72% cacao), chopped; Toasted shredded unsweetened coconut (for serving)

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Photograph by Chona Kasinger, prop styling by Callie Meyer

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

2 13.5-oz. cans unsweetened coconut milk

½ (heaping) cup (57 g) Dutch-process cocoa powder

½ cup (100 g) sugar

3 Tbsp. cornstarch

¼ tsp. kosher salt

2 oz. bittersweet chocolate (no more than 72% cacao), chopped

Toasted shredded unsweetened coconut (for serving)

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.