Champorado is a traditional Filipino breakfast porridge made with chocolate and glutinous rice, often enjoyed with a surprising yet delightful pairing: fried dried fish (tuyo). This recipe adapts the classic by using coconut milk for extra richness and convenience, making it accessible even if you don’t have traditional tablea (cacao tablets) on hand. The result is a sweet, creamy, and uniquely satisfying dish that bridges the gap between dessert and a hearty morning meal.
Why This Matters: The Comfort of Cultural Cuisine
Filipino food is experiencing a surge in global recognition, blending savory and sweet flavors in ways that many Western palates are just beginning to appreciate. Champorado exemplifies this: the combination of chocolate and rice is familiar, but the addition of coconut milk and the traditional pairing with salty fish offers an unexpected depth of flavor. This recipe makes it easier to explore that world without specialized ingredients.
The Recipe: Simple Ingredients, Maximum Flavor
This version streamlines the traditional process without sacrificing authenticity. The key is balancing sweetness with a touch of salt, mimicking the original experience even if you skip the tuyo.
Yields: 4–6 servings
Prep time: 5 minutes
Cook time: 25–30 minutes
Ingredients:
- 3 cups water
- 2 cups full-fat unsweetened coconut milk
- ½ cup unsweetened cocoa powder
- ⅔ cup sweetened condensed milk, plus extra for serving
- 1 cup long-grain glutinous rice (sweet rice), rinsed
- ¼ teaspoon kosher salt
- Flaky salt, for serving
Instructions:
- Combine liquids and cocoa: In a heavy-bottomed saucepan, heat water and coconut milk over medium-high heat for 2 minutes. Whisk in cocoa powder until fully dissolved.
- Sweeten and simmer: Add sweetened condensed milk, stirring until combined. Bring to a simmer, then reduce heat to medium-low.
- Cook rice: Stir in rinsed glutinous rice and kosher salt. Cover and cook, stirring every 5 minutes, until the rice is tender and the mixture is thick and creamy – about 20–25 minutes.
- Serve: Remove from heat and serve warm, drizzled with extra sweetened condensed milk and a sprinkle of flaky salt.
Adaptations and Storage
For a more traditional taste, substitute evaporated milk for coconut milk. If you have access to dark and milk chocolate, you can melt 1 ¾ ounces of each instead of cocoa powder for a richer flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the microwave.
“Champorado is more than just breakfast; it’s a cultural touchstone. The balance of sweet, chocolatey richness and subtle saltiness is what makes it so addictive.”
This recipe aims to bring that experience directly to your kitchen, making a beloved Filipino classic accessible and enjoyable for everyone.
