Skip to content
Champorado (Chocolate Rice Pudding)

Champorado (Chocolate Rice Pudding)

Preparation Time: 10 minutes | Cooking Time: 30 minutes | Serves 6


  • 500 ml coconut milk
  • 225 ml coconut cream (can be replaced with desicated coconut)
  • 200 g sticky rice
  • 50 g cocoa powder (can be reduced to balance the coconut and chocolate flavours)
  • 200 g caster sugar
  • salt (1/4 tsp)
  • Chopped pistachios (for garnishing)


  • Pour the coconut milk over the rice in a medium size pot and bring to boil. 
  • Stir frequently to prevent the rice from getting stuck to the pot. 
  • After approximately 10 minutes, stir in the cocoa powder, salt and sugar. 
  • Reduce the heat to low and cook for another 10 minutes or until the rice has fully cooked. Stir occasionally to ensure the liquid does not fully dry out.
  • Stir in the coconut cream (or desicated coconut).
  • Let the pot rest for about 10 minutes once cooked.
  • Garnish with pistachios and serve warm. 

Source: The Triggerfish Cookshop


Next article Turkish Roasted Pumpkin and Red Lentil Soup