Vegan Champorado (Filipino Chocolate Rice Porridge)

Indulge in the rich, comforting flavors of Vegan Champorado, a plant-based spin on the beloved Filipino chocolate rice porridge. This decadent dish combines the creamy texture of glutinous rice simmered in coconut milk with the deep, velvety taste of cocoa powder and dark brown sugar. Infused with a hint of vanilla and finished with melted vegan chocolate chips, it delivers the ultimate chocolatey treat. Garnished with toasted coconut flakes and sweet banana slices, this hearty yet wholesome dessert—or breakfast—brings bold tropical flavors to your table. Perfectly simple to prepare in just 35 minutes, it's a gluten-free, dairy-free, and irresistibly indulgent recipe that’s sure to satisfy your sweet cravings.

Nutriscore Rating: 62/100

Prep Time:5 mins

Cook Time:30 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup glutinous rice
• 3 cups water
• 2 cups coconut milk
• 4 tablespoons cocoa powder
• 1 cup dark brown sugar
• 1 teaspoon vanilla extract
• 0.25 teaspoon salt
• 0.5 cup vegan chocolate chips
• 0.25 cup toasted coconut flakes
• 1 ripe banana banana slices

Directions

Step 1

Rinse the glutinous rice under cold water until the water runs clear. This removes excess starch and prevents the porridge from becoming too gummy.

Step 2

In a medium saucepan, combine the rinsed glutinous rice and 3 cups of water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low and let the rice simmer for about 15 minutes, stirring occasionally to prevent sticking.

Step 4

Add the coconut milk to the saucepan and stir to combine. Continue to simmer for another 10 minutes until the rice becomes tender and the mixture thickens.

Step 5

In a small bowl, mix together the cocoa powder and a few tablespoons of hot water from the saucepan to form a smooth paste.

Step 6

Stir the cocoa paste into the saucepan with the rice, followed by the dark brown sugar, vanilla extract, and salt. Mix well until the sugar has dissolved and the mixture is well combined.

Step 7

Continue cooking for an additional 5 minutes, stirring frequently, until the champorado reaches your desired consistency.

Step 8

Remove the pan from heat and stir in the vegan chocolate chips until melted and fully incorporated.

Step 9

Divide the champorado into bowls and top each serving with a sprinkle of toasted coconut flakes and slices of ripe banana.

Step 10

Serve hot and enjoy your delicious Vegan Champorado!

Nutrition Facts

Serving size	(1921.8g)

Amount per serving	% Daily Value*
Calories	2128.8

Total Fat 49.9g	0%
Saturated Fat 34.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1221.9mg	0%
Total Carbohydrate 425.2g	0%
Dietary Fiber 24.3g	0%
Total Sugars 330.7g
Protein 18.8g	0%

Vitamin D 0IU	0%
Calcium 310.3mg	0%
Iron 9.7mg	0%
Potassium 1962.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.2%

Protein: 3.4%

Carbs: 76.4%