Chocolate and Coconut Rice Pudding
This Filipino chocolate and rice pudding dessert known as 'champorado' is easy to make and a great warm dessert on a cool evening.
Ingredients
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
Directions
Preparation:5min ›
Cook:30min ›
Ready in:35min
- Boil rice with coconut milk for 10 minutes stirring occasionally to prevent mixture from sticking to the bottom of the saucepan.
- Add cocoa, sugar and salt then continue stirring occasionally. Cover and cook over low heat 10 minutes or until rice is cooked.
- Add coconut cream and mix. Best served hot.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(9)
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)