Champorado Filipino Chocolate Rice Porridge Dairy Free with Black Rice and Coconut Milk
Champorado is one of those breakfasts that feels like a warm hug before you have even put your shoes on. It is a traditional Filipino chocolate rice porridge that generations of families have eaten on rainy mornings, rushed school days, and slow weekend lie-ins. The classic version is comforting and deeply satisfying, but it typically leans on a lot of sugar, white glutinous rice, and dairy milk. This version keeps every bit of that soul-warming charm while making some genuinely smart swaps that your body will thank you for.
The biggest upgrade here is black rice, also called forbidden rice, which replaces standard glutinous rice as the base. Black rice is remarkably high in anthocyanins, the same antioxidants found in blueberries, and it carries almost double the fibre of white rice. It gives the porridge a gorgeous deep purple hue once cooked, and the slightly nutty flavour actually pairs beautifully with rich dark cocoa. A small portion of short grain brown rice is added alongside it to keep that creamy, thick porridge texture you expect from a good champorado. The two rices cook together into a luscious, spoonable consistency without needing any thickeners or starches.
For the chocolate element, this recipe uses a combination of raw cacao powder and a small amount of finely chopped 85 percent dark chocolate. Raw cacao is minimally processed, meaning it retains far more magnesium, iron, and flavanols than standard Dutch-process cocoa. Dark chocolate at 85 percent contains significantly less sugar than the tablea or sweetened cocoa blocks used in many traditional recipes, so you get that intense chocolate depth with much less added sugar overall. A touch of pure maple syrup sweetens the whole pot gently, and you can adjust it freely depending on how sweet you like your mornings. Full fat coconut milk is the dairy free hero of this dish. It makes the porridge incredibly creamy, adds a subtle tropical note, and provides healthy medium chain fatty acids that give you steady energy rather than a quick spike and crash. A drizzle of coconut milk on top before serving is non-negotiable. It is the finishing touch that takes this from good to genuinely wonderful.
To bring in a meaningful protein boost, something traditional champorado does not usually offer, each serving is topped with a spoonful of natural almond butter stirred through just before eating. This adds around five grams of extra protein per serving along with healthy fats that help keep you full well past mid-morning. A pinch of fine sea salt is stirred into the pot during cooking, because salt in chocolate dishes is not optional. It sharpens every chocolatey note and balances the sweetness perfectly. The total cook time is around 40 minutes, most of which is gentle simmering with occasional stirring, so you can easily get other things done while it bubbles away. Make a big batch on Sunday and you have breakfast sorted for most of the week.
Ingredients
- 3 cup black rice (rinsed well under cold water)
- 1 cup short grain brown rice (rinsed well)
- 3 cups water
- 1 can (400ml) full fat coconut milk (divided, shake the can well before opening)
- 3 tbsp raw cacao powder (sifted)
- 30 g 85 percent dark chocolate (finely chopped)
- 2 tbsp pure maple syrup (plus more to taste)
- 1 tsp fine sea salt
- 1 tsp pure vanilla extract
- 4 tsp natural almond butter (one teaspoon per serving, for topping)
- 2 tbsp toasted sesame seeds or hemp seeds (for topping, optional but adds protein and crunch)
Instructions
- 1
Add the rinsed black rice and brown rice to a medium heavy-bottomed saucepan along with the 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to medium-low and cook uncovered for 20 minutes, stirring occasionally to prevent sticking.
Black rice releases a lot of colour into the water as it cooks. This is totally normal and actually means those antioxidants are going directly into your porridge.
- 2
After 20 minutes the rice will have absorbed most of the water and started to soften. Add three quarters of the coconut milk (reserve the remaining quarter for drizzling at the end), the sifted raw cacao powder, the chopped dark chocolate, maple syrup, sea salt, and vanilla extract. Stir everything together until the cacao is fully dissolved and the chocolate has melted into the mixture.
If you see any lumps of cacao, press them against the side of the pot with your spoon to dissolve them fully.
- 3
Continue cooking over medium-low heat for another 18 to 20 minutes, stirring regularly every 2 to 3 minutes. The porridge is ready when the rice is fully tender, the mixture is thick and creamy, and a spoon dragged across the bottom of the pan leaves a brief trail before the porridge settles back.
If the porridge thickens more than you like before the rice is fully cooked, splash in a small amount of hot water, about 2 to 3 tablespoons at a time, and continue cooking.
- 4
Taste the porridge and adjust sweetness. Add a little more maple syrup if you prefer it sweeter. Remove from the heat and let it sit for 2 minutes, as it will thicken slightly as it rests.
- 5
Ladle the champorado into bowls. Drizzle each bowl with the reserved coconut milk, add a teaspoon of natural almond butter on top, and scatter over some toasted sesame seeds or hemp seeds if using. Serve immediately while hot.
The coconut milk drizzle on top is a classic Filipino champorado finishing touch. Do not skip it. It adds creaminess and visually makes the dish look beautiful.
Nutrition per serving
318kcal
Calories
7g
Protein
44g
Carbs
14g
Fat
5g
Fibre
9g
Sugar
165mg
Sodium
Pro Tips
- ✓
Rinse your rice very thoroughly, especially the black rice, to remove excess starch and help the porridge reach a creamier rather than gluey texture.
- ✓
Raw cacao powder is more bitter than regular cocoa powder, so if you are making this for young children start with 2 tablespoons and taste as you go.
- ✓
The porridge thickens considerably as it cools. If reheating from the fridge, add a splash of coconut milk or water and stir well over low heat.
- ✓
Using a heavy-bottomed saucepan is important here. It distributes heat evenly and prevents the rice from scorching on the bottom during the long simmer.
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For a deeper chocolate flavour, use an extra 10 grams of chopped dark chocolate instead of increasing the cacao powder.
Frequently Asked Questions
Variations
- •
Spiced Ginger Champorado
Add half a teaspoon of ground ginger and a pinch of cayenne pepper along with the cacao in step 2. The warmth of the ginger and the gentle heat from cayenne contrast beautifully with the dark chocolate and creamy coconut milk.
- •
Mocha Champorado
Stir a teaspoon of instant espresso powder into the porridge along with the cacao. This deepens the chocolate flavour significantly and adds a grown-up coffee note that makes this version ideal for a slow weekend morning.
- •
Tropical Mango Champorado
Top the finished porridge with fresh diced mango and a squeeze of lime juice in addition to the coconut milk drizzle. The bright acidity of mango and lime cuts through the rich chocolate beautifully and keeps the dish feeling fresh and light.
- •
Peanut Butter Champorado
Swap the almond butter topping for natural peanut butter. Peanut butter is slightly higher in protein per gram than almond butter and the flavour combination of peanut butter and dark chocolate is a classic pairing that works wonderfully here.
Substitutions
- •Black rice → Purple glutinous rice or short grain brown rice (Purple glutinous rice will give a stickier texture closer to traditional champorado. Brown rice alone will produce a slightly less rich colour but still a healthy, fibre-rich bowl.)
- •Raw cacao powder → Unsweetened Dutch-process cocoa powder (Dutch-process cocoa is more widely available and less bitter. The flavour will be slightly milder and smoother. Use the same quantity.)
- •Full fat coconut milk → Oat milk or unsweetened almond milk (These will make the porridge less rich and creamy, but still completely dairy free. Use the full 400ml in the porridge and skip the drizzle, or use a small amount of coconut cream for the topping drizzle only.)
- •Maple syrup → Coconut sugar or date syrup (Coconut sugar has a lower glycaemic index than white sugar and adds a subtle caramel note. Date syrup adds more natural fibre. Use the same quantity as the maple syrup.)
- •Almond butter → Sunflower seed butter (This makes the recipe nut free while still adding protein and healthy fats. The flavour is slightly more savoury but works well with the dark chocolate porridge.)
🧊 Storage
Store cooled champorado in airtight containers in the refrigerator for up to 4 days. Reheat in a small saucepan over low heat, adding 2 to 3 tablespoons of coconut milk or water per serving and stirring until hot and creamy again. The porridge will thicken significantly in the fridge, so do not be alarmed by the texture when you open the container. It loosens up beautifully with a little added liquid and gentle heat.
📅 Make Ahead
This champorado is an excellent meal prep recipe. Make a full batch on Sunday and portion into individual airtight containers. Keep the coconut milk drizzle and almond butter toppings separate and add them fresh each morning when reheating. The base porridge keeps well for 4 days refrigerated. You can also freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
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