Recipe: Vegan Filipino Champorado (Chocolate Rice Pudding)
Move out of the way, Coco Pops, there’s a new chocolaty breakfast in town. Actually, Filipinos have been eating champorado—a chocolate rice porridge dish (and what would a Filipino meal be without rice?)—for breakfast (and dessert!) for centuries. Mama in the Kitchen has created a vegan version of this traditional meal so that you can enjoy a cruelty-free champorado with your family and friends at home.
Vegan Filipino Champorado (Chocolate Rice Pudding) with Cream Topping
Adapted from MamaInTheKitchen.com
1/2 tsp. sea salt
1/4 cup cacao powder
3/4 cup coconut sugar + more, for garnish
5 1/2 cups nondairy milk
1 cup sweet brown rice
2 bananas, sliced and frozen
Cinnamon, for garnish
- Add the salt, cacao powder, 1/2 cup sugar, and 4 cups nondairy milk to a slow cooker and mix well. Add the rice and cook on low for 8 to 10 hours.
- Stir in the remaining sugar and 1/2 cup nondairy milk.
- To make the cream topping, add the frozen bananas and the remaining nondairy milk to a blender and blend until smooth.
- Garnish the champorado with a spoonful of the cream topping and a sprinkle of sugar and cinnamon. Enjoy!
Makes 4 servings
Pairing sweet and salty food together is very common in the Philippines. Why not try this dish with some vegan bacon?