Our heart goes Tibok Tibok literally meaning heartbeat in Tagalog for this Filipino chocolate pudding Here s a little recipe remix as we make this into a plant based dessert by using coconut milk in place of carabao milk What you need Unsweetened coconut milk 1 can Cocoa powder 1 cup Castor sugar 1 cup Cornstarch 1 2 cup Xoco57 dark chocolate callets 1 cup Unsweetened coconut shredded toasted Cherries for garnishing Method 1 Whisk coconut milk cocoa powder sugar cornstarch and Xoco57 chocolate callets in a medium heatproof bowl 2 Add chocolate and set the bowl over a large saucepan of simmering water make sure the bottom of the bowl is not touching the water 3 Stir until mixture is thickened to a pudding like consistency 10 12 minutes it will thicken further as it cools 4 Remove bowl from the pan and pour tibok tibok into a serving bowl 5 Top with coconut cherries just before serving Swing by a Foodhall near you for all your chocolate requirements You can also explore our artisanal chocolaterie Xoco by Foodhall on swiggyindia to stock up on our new range of baking chocolates Delhi and Mumbai only

A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

Foodhall, A premium lifestyle and gourmet food superstore bringing you quality products, deliciously unique recipes and exciting flavors from around the globe. At Foodhall, we don’t just love food, we celebrate it

Our heart goes Tibok-Tibok — literally meaning “heartbeat” in Tagalog, for this Filipino chocolate pudding.

Here’s a little recipe remix, as we make this into a plant-based dessert by using coconut milk in place of carabao milk.

What you need:
• Unsweetened coconut milk - 1 can
• Cocoa powder - 1 cup
• Castor sugar - 1 cup
• Cornstarch - 1/2 cup
• Xoco57 dark chocolate callets - 1 cup
• Unsweetened coconut, shredded & toasted
• Cherries, for garnishing

Method:
1. Whisk coconut milk, cocoa powder, sugar, cornstarch, and Xoco57 chocolate callets in a medium heatproof bowl
2. Add chocolate and set the bowl over a large saucepan of simmering water (make sure the bottom of the bowl is not touching the water)
3. Stir until mixture is thickened to a pudding-like consistency, 10–12 minutes (it will thicken further as it cools)
4. Remove bowl from the pan and pour tibok-tibok into a serving bowl
5. Top with coconut & cherries just before serving

Swing by a Foodhall near you for all your chocolate requirements. You can also explore our artisanal chocolaterie, ‘Xoco by Foodhall’ on @swiggyindia to stock up on our new range of baking chocolates (Delhi and Mumbai only)

Our heart goes Tibok-Tibok — literally meaning “heartbeat” in Tagalog, for this Filipino chocolate pudding. Here’s a little recipe remix, as we make this into a plant-based dessert by using coconut milk in place of carabao milk. What you need: • Unsweetened coconut milk - 1 can • Cocoa powder - 1 cup • Castor sugar - 1 cup • Cornstarch - 1/2 cup • Xoco57 dark chocolate callets - 1 cup • Unsweetened coconut, shredded & toasted • Cherries, for garnishing Method: 1. Whisk coconut milk, cocoa powder, sugar, cornstarch, and Xoco57 chocolate callets in a medium heatproof bowl 2. Add chocolate and set the bowl over a large saucepan of simmering water (make sure the bottom of the bowl is not touching the water) 3. Stir until mixture is thickened to a pudding-like consistency, 10–12 minutes (it will thicken further as it cools) 4. Remove bowl from the pan and pour tibok-tibok into a serving bowl 5. Top with coconut & cherries just before serving Swing by a Foodhall near you for all your chocolate requirements. You can also explore our artisanal chocolaterie, ‘Xoco by Foodhall’ on @swiggyindia to stock up on our new range of baking chocolates (Delhi and Mumbai only)

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