Dairy-Free Champorado with Coconut Milk
A chocolate rice porridge made dairy-free with rich coconut milk and topped with dried fish (tuyo).
Ingredients
- 1 cup Sweet glutinous rice (malagkit)
- 4 cups Water
- 1/2 cup Unsweetened cocoa powder
- 1 can (13.5 oz) Coconut milk
- 1/4 cup Sugar
- 4 pieces Dried fish (tuyo)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a saucepan, combine sweet glutinous rice and water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until rice is soft and has absorbed most of the water.
- 2Stir in cocoa powder, coconut milk, and sugar. Continue to simmer for 5 minutes, stirring occasionally, until well combined and slightly thickened.
- 3Serve warm, topped with dried fish (tuyo).
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.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.