Chocolate and Coconut Rice Pudding

    35 minutes

    This Filipino chocolate and rice pudding dessert known as 'champorado' is easy to make and a great warm dessert on a cool evening.

    5 people made this

    Serves: 6 

    • 200g sweet sticky rice
    • 2 cups (500ml) coconut milk
    • 1/2 cup cocoa powder
    • 1 cup (220g) sugar
    • 1 teaspoon salt
    • 1 cup (250ml) coconut cream

    Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Boil rice with coconut milk for 10 minutes stirring occasionally to prevent mixture from sticking to the bottom of the saucepan.
    2. Add cocoa, sugar and salt then continue stirring occasionally. Cover and cook over low heat 10 minutes or until rice is cooked.
    3. Add coconut cream and mix. Best served hot.

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    Reviews in English (8)


    Two of my most favorite ingredients- coconut and chocolate- combined in one! I used jasmine rice and garnished with a little toasted coconut. However, next time I think I will reduce the cocoa powder to 3/4 cup instead of a full cup so the coconut flavor is more pronounced. Thanks for this recipe!  -  08 Aug 2010  (Review from Allrecipes USA and Canada)


    FOr those of you people saying it is too thick, it is supposed to be like that. Before you eat it, I always add evaporated milk on my bowl. Makes the pudding less thick and the unserved pudding won't be runny. (Like the rice sweat all of the chocolate liquids)  -  06 Mar 2012  (Review from Allrecipes USA and Canada)


    All time filipino favs.  -  14 Oct 2010  (Review from Allrecipes USA and Canada)