Champorado with Coconut Milk
A sweet chocolate rice porridge made with glutinous rice and coconut milk for extra creaminess.
5m prep + 30m cook4 servings
Contains fishDAIRY-freePEANUT-free
300 cal|5g protein|50g carbs|10g fat|3g fiber
Ingredients
- 1 cup Glutinous rice (malagkit)
- 4 cups Water
- 1/4 cup Unsweetened cocoa powder
- 1 can Coconut milk
- 1/4 cup Sugar
- 1/2 cup Evaporated milk (dairy-free alternative)
- 4 pieces Dried fish (tuyo)
Instructions
- 1In a pot, combine glutinous rice and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the rice is soft and the mixture has thickened.
- 2Stir in cocoa powder, coconut milk, and sugar. Continue to simmer for another 5 minutes, stirring constantly, until the chocolate is fully dissolved and the mixture is smooth.
- 3Serve hot with a drizzle of dairy-free evaporated milk (if using) and a side of dried fish (tuyo), if desired.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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