35 mins

    This is a hearty sweet rice (malagkit) with chocolate dish great for snacks.

    Rizal, Philippines
    9 people made this

    Serves: 6 

    • 200g sweet rice (malagkit)
    • 500ml thin coconut milk (second pressing)
    • 250ml thick coconut milk (first pressing)
    • 1/2 cup cocoa powder
    • 200g granulated sugar
    • 1 tsp salt

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Boil sweet rice with thin coconut milk for 10 minutes stirring occasionally to prevent mixture from sticking to the bottom of pot.
    2. Add cocoa and sugar with salt, mix and continue stirring occasionally. Cover and cook over low heat 10 minutes or until rice is cooked.
    3. Add thick coconut milk and mix. Best served hot.

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    Reviews and ratings
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    Reviews in English (8)


    i've always loved champorado and i'm glad to find a recipe that uses coconut milk. great recipe. added more water though to cook longer.  -  24 May 2010


    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 US | 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 US | Canada)