Dairy-Free Champorado with Coconut Milk
A chocolate rice porridge made dairy-free with rich coconut milk and topped with dried fish (tuyo).
5m prep + 25m cook4 servings
Contains fishDAIRY-free
350 cal|8g protein|60g carbs|10g fat|3g fiber
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)
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.
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