One of my childhood favorites was Filipino champorado. Champorado is a Filipino sweet chocolate rice porridge which can be served either hot or cold! It’s sometimes served with tuyo, which is dried fish, but I prefer to keep mine sweet and go without it because tuyo is very salty. My mom used to make it for me all the time. I ate it for breakfast, lunch, dinner, snack…literally anytime and anywhere. It’s traditionally served as a snack or a dessert in some cases but has that distinction ever stopped me from doing what I want? Nope! I decided to recreate my childhood favorite champorado for breakfast using healthier alternatives and ingredients. Below is my healthy Filipino champorado recipe, and make sure you check the end of this post for the video!
Healthy Filipino Champorado Recipe
- 1 cup rice
- 3 1/2 cups water
- 1/2 cup almond-coconut milk (or regular coconut milk)
- 1 cup cacao powder
- 1/3 cup coconut sugar
- coconut milk drizzle
- cacao nibs
- walnut pieces
- shredded coconut
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Bring 3 1/2 cups of water to a boil in a large pot. Add rice and cook for 9-12 minutes, stirring frequently. If needed, add a half cup of coconut milk to thicken up the porridge. Add the cacao powder and coconut sugar, and mix. Depending on your consistency preferences, you may or may not want to add more coconut milk. I personally like mine thicker so that I can coconut milk later, but what you choose is up to you! Transfer your champorado to a bowl and top it off with cacao nibs, walnut pieces, & shredded coconut. Et voila, a healthier champorado that’s sweet but still full of nutrient-dense ingredients!
See it in action!
Check out my latest ‘what I eat in a day’ video below to watch how I make my healthy champorado!