Champorado {Chocolate Coconut Sticky Rice}


Today I was noticing something.

Our fruit bowl is full, and guess what it’s full of? Not mangoes, because I married a mango beast who finds a way to eat 3782 mangoes every day.

It’s full of apples and oranges. WHAT?! Who am I right now? I am living in a paradise of fresh, sweet, juicy tropical fruit and somehow my fruit bowl is full of oranges and apples? Nooooo!

Please tell me I’m not the only one who is a victim of auto pilot grocery shopping. Apples-check-oranges-check-mangosteen-whatisthat?-Oreos-check-Nutella-check-theyhaveFrappuccinos?!-sweet-check-check.

That was me fake-thinking while shopping.


In other news, photographing something chocolatey brown and sticky and semi-lumpy is really… interesting.

So here are the two moderately successful photos I snapped before/during the drizzling of heavy cream and the 100 bites.

This is sticky rice meets brownie batter meets coconut ice cream. Meets heavy cream. It’s really good and I can’t stop eating it.

Now let’s have chocolate for breakfast in the name of eating Filipino food. Yay!

5.0 from 1 reviews
Champorado {Chocolate Coconut Sticky Rice}
Cook time: 
Total time: 
  • 1¼ cup glutinous rice
  • 2 cups water
  • 1 can coconut milk
  • 1 cup milk
  • ¼ cup cocoa powder whisked with 1 tablespoon water
  • 1 cup sugar
  1. Bring the glutinous rice and water to a simmer over medium high heat. Add the coconut milk, regular milk, and cocoa and simmer for about 15 minutes, stirring constantly, until mixture has thickened slightly (it will still be a little saucy).
  2. Stir in the sugar and simmer for another 10-15 minutes until the mixture has thickened even more. Let stand for several minutes and serve with more cream and sugar if desired.
This reminded me of chocolate cream of wheat or chocolate oatmeal!


It’s Friday, and we’re trading in our mall adventures for something more beachy. Goodbye barking dogs and hello clean air!

You’re awesome. Have a good weekend already.

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  1. Photographing anything chocolate is difficult…Suppose that is its catch for being so darn delicious!

    • Interesting that you say that, Mallory. I’m so new at this – I posted a dark chocolate fudge brownie recipe a week or 2 back. When I went to photograph it, I kept thinking that it did NOT look appealing, if you know what I mean…good to know chocolate is a challenge. Will have to look into ways around that cause I love chocolate.

  2. Lizabeth K. says:

    Oh my. As a kid I loved chocolate cream of wheat…. this looks way better.

    Have a fantastic weekend!!!! :)

  3. I think those photos are gorgeous!!!

  4. I’d love to make this, but I’m not sure about the rice. Is it called “glutinous” rice on the bag? I’ve never heard of this before. (If I can get this to work out, I’ll surprise a friend of mine with it. He grew up in the Phillipines.)

    • Yes! Well, I mean, there about about 100 varieties of rice here and I just tell the “rice attendant” to bag me some glutinous rice please, so I don’t ever see a name on a bag. But I know you can get it in the states because my sister makes some Filipino dishes with it. It’s basically white rice that’s super sticky. Look for the word glutinous!

  5. love the sounds of this – I love rice pudding made with coconut milk AND you made it chocolaty…love the way you think! and your mango addiction, too :)

  6. Does posting twice about the same recipe mean I am a little too into your blog? Oh well, here I go! Your recipe totally inspired my breakfast. A few days ago, I made a cinnamon-craisin-almond-walnut-coconut version of your granola recipe. So, I boiled it up with some milk until it was the thickest, creamiest, most porridge like oatmeal ever! I won’t have to eat until dinner! :)

  7. Is it wrong to say this kinda looks like BBQ baked beans?!?! I’m positive it’s much tastier though 😉 Your blog is quickly becoming my new procrastination tool, so thank you for that.

  8. My sister will die over this! Must send the link pronto!

  9. kitchen heiress says:

    Hi Lindsay, oh you make me so happy by featuring a lot of filipino dishes here. I wish I could deliver some rambutan, santol and lansones right on your doorstep. I’m really glad you’re enjoying some our filipino’s best comfort food. :)

  10. kitchen heiress says:

    Hi Lindsay, oh you make me so happy by featuring a lot of filipino dishes here. I wish I could deliver some rambutan, santol and lansones right on your doorstep. I’m really glad you’re enjoying some of our filipino’s best comfort food.

  11. This is such an interesting recipe! At first I was thinking, “Chocolate rice? What??”, but then I thought that maybe it would be similar to oatmeal, and you pretty much confirmed that! I bet it was an interesting meal to photograph, but you did a fabulous job as always. :)

  12. You made your chocolatey and sticky photographs so stunningly beautiful! I’d eat a whole bowlfull in seconds!

  13. Ohh, that drizzle of cream…you are a girl after my own heart! You know what this sorta reminds me of? Cocoa Krispies, just pudding-ier. I mean, this is way better, but still. :) Have a fun weekend!!

  14. This looks incredible! I am obsessed with all things coconut and tropical, so I definitely need to try this one out :)

  15. This takes me right back to my childhood. Since we were just kids, my Mom gave it an american name “Chocolate Rice”. Until recently I thought I was the only one who grew up eating this for breakfast : ) Yours looks delicious and you’ve duplicated it very well.

  16. This looks marvelous…seriously I cannot wrap my head around it but I am sure my mouth will know what to do.

  17. Yum, I love champorado! I’ve never had it with coconut milk though, it sounds delicious. Oh also, champorado is actually a traditional Filipino breakfast (not dessert) and is usually served during the rainy season :) I also just posted about it a few weeks ago!

    • I found that out this weekend when our breakfast buffet was serving a big pot of champorado! My 30 seconds of research on Wikipedia led me astray. I’m glad to know that I’m not the only weird one eating it for breakfast! :)

  18. Kumusta ka?! Your pics look great! Really great! My husband lived in the Philippines for two years and loved it! He still speaks Tagalog fluently. I am learning it on Rosetta Stone and love it. Can’t wait until we can go visit the Philippines and meet his Nani. Love your blog, will be following along so I can learn how to cook some Filipino yummyness, it will be so fun to surprise him with some Filipino dishes. I don’t know why I didn’t think to find some Filipino blogs sooner! There is a amazing Filipino restaurant here but it will be fun to make some at home. Paalam!

  19. Hi Lindsay! I’m enjoying your blog so much right now (well, not that I didn’t before). You’re on a food blogger’s adventure, and I’m fascinated. I check my e-mail waiting for the next installment of your life in the Philippines and the accompanying recipes. I’m hooked!

    Now, about that Chocolate Sticky Rice: I think your recipe is the solution to coax my son to eat rice, which he hates with a passion–but he loves chocolate with equal passion. :)

  20. This is so fun! Love this creation.

  21. Well, it does look interesting, knowing it isn’t baked beans, and maybe putting it in the perspective of a dessert… certainly does seem adventurous!

  22. Champorado!! Glad to see you enjoying one of our favorite breakfast dishes over here :)

    Mangosteens are awesome!

  23. So interesting! I would want this for breakfast daily!

  24. I love sticky rice, but have never had it with cocoa before. That and a cup of coffee sounds like a great way to start the day.

  25. Elizabeth says:

    Oh goodness! I gotta make some of that next week! Another holiday coming up!

  26. We eat champorado usually as an afternoon snack. Traditionally, tablet chocolates are used. I think the coffee shop ‘Tsokolate’ in JY Lahug serves it that way. But in our household, we’ve gotten used to Hershey’s cocoa powder! haha

  27. This looks amazing! It’s so interesting sounding…and I want to eat it.

  28. This is my favorite filipino breakfast. This may seem gross but I like to eat mine with Coffeemate creamer.

  29. What should I do if using rice that requires a 50 minute simmer?

    • Is it sticky rice/glutinous rice? It’s really important to use that specific kind of rice and you should be able to cook that fairly quickly in a rice cooker.

      • Yes, it’s sweet brown rice (so sticky it’s almost gummy!) just wondering if I should half-cook it with water for 25 then add in the rest so I don’t scorch the cocoa. Also, totally my first time commenting but I’ve been obsessed with your recipes for months! We have very similar taste and texture preferences and all the POY recipes I’ve made have been a hit!

  30. Ohh Emm Gee!! My favorite all time food, Champorado! Going to make some now. Love it!

  31. For even more sweetness, we usually put in condensed milk (the thick milk). Traditionally, this is also eaten with dried salted fish flakes, so it becomes this sweet, salt breakfast dish!

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