Tibok-Tibok (Milk Pudding)

Tibok-tibok is a Kapampangan pudding traditionally made with carabao’s milk.


  • 6 cups fresh carabao’s milk

    Bare Tibok-tibok

    Bare Tibok-tibok

  • 50 grams glutinous rice powder
  • 150 grams cornstarch
  • 1 cup sugar
  • 2 limes (dayap)
  • oil or butter
  • pinch of salt


  1. In a wok, mix 6 cups carabao’s milk, 50 grams glutinous rice powder, 150 grams cornstarch, salt and 1 cup sugar.
  2. Cook at low heat, stirring mixture constantly.
  3. Add grated rind of 2 limes (dayap) and stir continuously with a wooden spatula until smooth and thick.
  4.  Carefully dip finger or the handle of a wooden spoon into the mixture.
  5. When it no longer sticks to the finger or spoon, remove mixture from heat.
  6.  Grease a 9-by-9-inch square pan with oil or butter or line with a greased banana leaf.
  7. Pour mixture in and spread evenly.
  8. Let mixture cool then top with latik.
  9. Slice into squares.

 Note: To make latik, heat coconut milk in a wok. Stir constantly for about 15 to 20 minutes until oil accumulates at the bottom of the pan and brown solids (latik) form on top. Strain excess oil.

 Tibok-Tibok  w/ latik and toasted coconut)

Tibok-Tibok w/ latik and toasted coconut)

 Tibok-Tibok (coconut milk pudding w/ latik and toasted coconut)



3 1/2 cups thick coconut milk

Toasted coconut:

1 -2 cups sweetened flaked or shredded coconut (same as desiccated coconut)


  • 3 1/2 cups thick coconut milk
  • 3 1/2 cups whole milk
  • 1 cup sugar
  • 1 cup cornstarch
  • 1 tablespoon of lime peel
  • 1/2 tsp salt
 For the latik:
  1. In a deep non-stick frying pan, bring the coconut milk to a boil then lower to medium heat.
  2. Continue stirring the coconut milk until the coconut oil starts coming out and the coconut milk solids turn golden brown.
  3. Remove from heat immediately and pour into small bowl.
 For the toasted coconut:
  1. Preheat the oven to 350 degrees F.
  2. Lay the flaked or shredded coconut on a baking sheet lined with parchment paper or silicone baking mat.
  3. Heat for 3 to 5 minutes or until golden brown.

For the pudding:

  1.  Grease a 9 x 13 pan, with the coconut oil from the latik, then set aside.
  2. In a large saucepan, combine coconut milk, 2 1/2 cups whole milk, 1/2 cup sugar and lime peel.
  3. Bring to a boil, remove lime peel and then lower heat to a simmer.
  4. Combine cornstarch, 1/2 cup sugar and salt in a medium bowl.
  5. Add 1 cup whole milk and mix thoroughly.
  6. Pour into the saucepan and stir constantly until the pudding starts to thicken.
  7. Let the pudding cook for a few more minutes.
  8. The pudding will thicken and as soon as it starts to bubble, remove from heat and pour into the prepared pan.
  9. Let cool completely before cutting into servings.

 If using canned coconut milk:

  1. Some canned coconut milk are very lean, so if your coconut milk starts thickening and there’s not much oil coming out, add a tablespoon of coconut oil  or vegetable oil to allow the milk solids to turn golden brown.
  2. For best results, try to find canned coconut milk that has “first pressing” written on the label

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