Dairy-Free Champorado with Coconut Milk
A rich and comforting chocolate rice porridge made with coconut milk, offering a dairy-free and nut-free twist on a classic Filipino breakfast.
Ingredients
- 1 cup Glutinous Rice (sweet rice)
- 4 cups Water
- 1/2 cup Unsweetened Cocoa Powder
- 1 can (13.5 oz) Coconut Milk
- 1/4 cup Sugar (or sweetener of choice)
- 1/4 tsp Salt
- 1/4 cup Dried Fish (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a pot, combine glutinous rice and water. Bring to a boil, then reduce heat to low and simmer for about 20 minutes, or until rice is soft and has absorbed most of the water.
- 2Stir in cocoa powder, coconut milk, sugar, and salt. Continue to simmer for another 10 minutes, stirring occasionally, until the mixture thickens to your desired consistency.
- 3Serve hot. Traditionally, champorado is served with dried fish (tuyo) on the side, 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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