12 Delicious Champorado Sweet Treats

Sweet, sticky, and utterly comforting, champorado is the chocolate rice porridge that’s stealing hearts across North America. Whether you’re craving a cozy breakfast or a unique dessert, our roundup of 12 Delicious Champorado Sweet Treats promises to inspire your next kitchen adventure. From classic twists to innovative creations, there’s a champorado delight for every palate. Ready to explore these irresistible recipes? Let’s dive in!

Classic Chocolate Champorado

Zesty and comforting, Classic Chocolate Champorado is a Filipino porridge that combines the rich flavors of chocolate with the creamy texture of glutinous rice. Perfect for a cozy morning or a sweet afternoon treat, this dish is both simple to make and deeply satisfying.

Ingredients

• 1 cup glutinous rice, rinsed and drained
• 4 cups water
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 cup granulated sugar
• 1/4 tsp fine sea salt
• 1/2 cup evaporated milk
• 1 tbsp unsalted butter

Instructions

1. In a medium saucepan, combine the rinsed glutinous rice and water. Bring to a boil over high heat, then reduce to a simmer, stirring occasionally to prevent sticking.
2. Once the rice begins to soften, about 15 minutes, whisk in the sifted cocoa powder until fully incorporated.
3. Add the granulated sugar and fine sea salt, stirring continuously to dissolve the sugar and blend the flavors, about 5 minutes.
4. Pour in the evaporated milk and stir gently to combine, allowing the mixture to thicken slightly, about 3 minutes.
5. Finish by stirring in the unsalted butter until melted and the champorado reaches a creamy consistency, about 2 minutes.

Just as it is, the champorado boasts a velvety texture with a deep chocolate flavor that’s perfectly balanced by the slight saltiness. For an extra touch of indulgence, serve it with a drizzle of condensed milk or a sprinkle of toasted rice for crunch.

Sweet Mango Champorado

Yearning for a tropical twist on a classic comfort food? Sweet Mango Champorado combines the creamy, comforting texture of traditional champorado with the vibrant, sweet flavors of ripe mango, creating a dessert that’s both familiar and excitingly new.

Ingredients

• 1 cup glutinous rice, rinsed and drained
• 4 cups water
• 1 cup ripe mango, pureed
• 1/2 cup granulated sugar
• 1/2 cup coconut milk
• 1/4 tsp salt
• 1 tbsp clarified butter
• 1/2 tsp vanilla extract

Instructions

1. In a medium saucepan, combine the rinsed glutinous rice and water. Bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
3. Add the mango puree, granulated sugar, and salt to the saucepan. Stir well to combine.
4. Continue to cook on low heat for another 10 minutes, stirring frequently, until the mixture thickens.
5. Stir in the coconut milk, clarified butter, and vanilla extract. Cook for an additional 5 minutes, ensuring all ingredients are well incorporated.
6. Remove from heat and let stand for 5 minutes to allow the flavors to meld together.

Perfectly balanced between sweet and creamy, this Sweet Mango Champorado offers a delightful contrast of textures with its sticky rice and smooth mango puree. Serve it warm with a drizzle of coconut milk on top for an extra layer of richness, or chill it for a refreshing summer treat.

Coconut Milk Champorado

Begin your culinary journey with this comforting bowl of Coconut Milk Champorado, a delightful twist on the classic Filipino chocolate rice porridge. By incorporating rich coconut milk, we elevate the dish to a creamy, luxurious level that’s both satisfying and surprisingly simple to make.

Ingredients

• 1 cup glutinous rice, rinsed and drained
• 4 cups coconut milk, full-fat
• 1/2 cup dark chocolate, finely chopped
• 1/4 cup granulated sugar
• 1/2 tsp sea salt
• 1 tsp vanilla extract, pure

Instructions

1. In a medium saucepan, combine the rinsed glutinous rice and coconut milk over medium heat. Stir gently to prevent sticking.
2. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
3. Add the finely chopped dark chocolate, granulated sugar, and sea salt to the saucepan. Stir continuously until the chocolate is completely melted and the sugar is dissolved, about 5 minutes.
4. Remove the saucepan from the heat and stir in the pure vanilla extract. Let the champorado sit covered for 5 minutes to allow the flavors to meld.
5. Serve warm, garnished with a drizzle of coconut milk or a sprinkle of toasted coconut flakes for added texture and flavor.

Now, this Coconut Milk Champorado boasts a velvety texture with a perfect balance of sweetness and richness from the coconut milk and dark chocolate. Consider serving it with a side of ripe mango slices for a refreshing contrast to the warm, creamy porridge.

Banana and Peanut Butter Champorado

Now, let’s dive into creating a comforting bowl of Banana and Peanut Butter Champorado, a twist on the classic Filipino rice pudding that’s both nourishing and indulgent. This recipe combines the creamy texture of champorado with the rich flavors of banana and peanut butter, making it a perfect breakfast or dessert option.

Ingredients

• 1 cup glutinous rice, rinsed and drained
• 4 cups water
• 1/2 cup granulated sugar
• 1/2 cup creamy peanut butter
• 2 ripe bananas, mashed
• 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup evaporated milk
• 1 tbsp unsalted butter

Instructions

1. In a medium saucepan, combine the glutinous rice and water. Bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
3. Add the granulated sugar, peanut butter, mashed bananas, vanilla extract, and salt to the saucepan. Stir well to combine.
4. Continue to cook on low heat for another 10 minutes, stirring constantly, until the mixture thickens to a pudding-like consistency.
5. Remove from heat and stir in the evaporated milk and unsalted butter until fully incorporated.
6. Serve warm, garnished with sliced bananas and a drizzle of peanut butter for an extra touch of flavor.

Ultimate comfort in a bowl, this Banana and Peanut Butter Champorado boasts a velvety texture with a perfect balance of sweetness and nuttiness. For a creative twist, top with crushed peanuts or a sprinkle of cinnamon to elevate the flavors further.

Strawberry Swirl Champorado

Unveiling a delightful twist on a classic comfort food, our Strawberry Swirl Champorado combines the rich, chocolatey depth of traditional champorado with the bright, tangy sweetness of fresh strawberries. This guide will walk you through each step to achieve the perfect balance of flavors and textures.

Ingredients

• 1 cup glutinous rice
• 4 cups water
• 1/2 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 cup fresh strawberries, hulled and pureed
• 1/2 cup full-fat coconut milk
• 1/4 tsp fine sea salt

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear, then drain thoroughly.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce to a simmer, stirring occasionally to prevent sticking.
3. After 15 minutes, when the rice begins to soften, whisk in the cocoa powder, sugar, and sea salt until fully incorporated.
4. Continue to cook for another 10 minutes, stirring frequently, until the mixture thickens to a porridge-like consistency.
5. Remove the saucepan from heat and gently fold in the strawberry puree, creating a swirl effect without fully mixing to maintain distinct flavors.
6. Serve warm, drizzled with coconut milk for added richness.

For an extra touch, garnish with thinly sliced strawberries or a sprinkle of cocoa powder. The champorado should have a creamy texture with pockets of fruity freshness, making it a versatile dish that’s as suitable for breakfast as it is for dessert.

Matcha Green Tea Champorado

Amidst the hustle of modern life, finding comfort in a bowl of Matcha Green Tea Champorado can be a serene escape. This dish blends the earthy tones of matcha with the creamy richness of champorado, offering a unique twist on a classic comfort food.

Ingredients

• 1 cup glutinous rice, rinsed and drained
• 4 cups water
• 1/2 cup coconut milk
• 1/4 cup granulated sugar
• 2 tbsp high-quality matcha green tea powder, sifted
• 1/4 tsp sea salt

Instructions

1. In a medium saucepan, combine the rinsed glutinous rice and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low and simmer, stirring occasionally, for 25 minutes or until the rice is tender and the mixture has thickened.
3. While the rice is cooking, in a small bowl, whisk together the coconut milk, sugar, sifted matcha green tea powder, and sea salt until smooth.
4. After the rice has cooked, slowly pour the matcha mixture into the saucepan, stirring continuously to incorporate.
5. Continue to cook on low heat for an additional 5 minutes, stirring constantly, to ensure the matcha is fully dissolved and the mixture is homogenous.
6. Remove from heat and let it sit for 2 minutes to slightly thicken before serving.

Offering a velvety texture with a balance of sweetness and the distinctive umami of matcha, this champorado is best enjoyed warm. For an elevated experience, top with a drizzle of coconut cream and a sprinkle of matcha powder before serving.

Pumpkin Spice Champorado

Fall is the perfect time to experiment with warm, comforting dishes that bring a touch of nostalgia and innovation to your table. Today, we’re blending the classic Filipino champorado with the quintessential flavors of fall to create a Pumpkin Spice Champorado that’s both familiar and excitingly new.

Ingredients

• 1 cup glutinous rice, rinsed and drained
• 4 cups whole milk
• 1 cup pumpkin puree
• 1/2 cup dark chocolate, finely chopped
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan, combine the rinsed glutinous rice and whole milk. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
2. Reduce the heat to low and simmer for 15 minutes, stirring frequently, until the rice begins to soften and the mixture thickens slightly.
3. Add the pumpkin puree, finely chopped dark chocolate, granulated sugar, ground cinnamon, ground nutmeg, ground cloves, and ground ginger to the saucepan. Stir well to combine.
4. Continue to cook on low heat for another 10 minutes, stirring constantly, until the chocolate is fully melted and the mixture has a porridge-like consistency.
5. Remove from heat and stir in the vanilla extract and a pinch of sea salt. Let it sit for 5 minutes to allow the flavors to meld together.
6. Serve warm, garnished with a sprinkle of cinnamon or a drizzle of coconut milk for an extra layer of flavor.

As you take your first spoonful, you’ll notice the creamy texture of the champorado perfectly balanced with the earthy sweetness of pumpkin and the rich depth of dark chocolate. For a festive twist, top with toasted marshmallows or a dollop of whipped cream before serving.

Blueberry Bliss Champorado

Many mornings call for a comforting bowl of something sweet and satisfying, and this Blueberry Bliss Champorado is just the ticket. Combining the rich, chocolatey depth of traditional champorado with the bright, tangy pop of fresh blueberries, this dish is a delightful twist on a classic.

Ingredients

• 1 cup glutinous rice, rinsed and drained
• 4 cups water
• 1/2 cup high-quality cocoa powder
• 1/2 cup granulated sugar
• 1 cup fresh blueberries, plus extra for garnish
• 1/2 cup full-fat coconut milk
• 1/4 tsp fine sea salt

Instructions

1. In a medium saucepan, combine the rinsed glutinous rice and water. Bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking.
3. Add the cocoa powder, sugar, and sea salt to the saucepan. Stir until fully incorporated and the mixture thickens, about 5 minutes.
4. Gently fold in the fresh blueberries, being careful not to crush them, and cook for an additional 2 minutes.
5. Remove from heat and stir in the coconut milk until the mixture is creamy and uniform in texture.
6. Let the champorado sit covered for 5 minutes to allow the flavors to meld.

What sets this Blueberry Bliss Champorado apart is its velvety texture, punctuated by bursts of juicy blueberries. Serve it warm with a drizzle of coconut milk and a handful of fresh blueberries on top for an extra touch of elegance.

Almond Joy Champorado

Many of us cherish the comforting embrace of a warm, chocolaty bowl of champorado, but have you ever considered elevating this classic Filipino dish with a twist inspired by the beloved Almond Joy candy bar? This Almond Joy Champorado combines the rich, creamy texture of traditional champorado with the delightful crunch of almonds and the sweet, coconutty flavor that makes Almond Joy a favorite.

Ingredients

• 1 cup glutinous rice, rinsed and drained
• 4 cups water
• 1/2 cup unsweetened cocoa powder, sifted
• 1/2 cup granulated sugar
• 1/2 cup full-fat coconut milk
• 1/4 cup roasted almonds, roughly chopped
• 1/4 cup sweetened shredded coconut
• 1/2 tsp pure vanilla extract
• Pinch of sea salt

Instructions

1. In a medium saucepan, combine the rinsed glutinous rice and water. Bring to a boil over high heat, then reduce to a simmer, stirring occasionally to prevent sticking.
2. Once the rice has begun to soften, about 15 minutes, whisk in the sifted cocoa powder and granulated sugar until fully incorporated.
3. Continue to simmer, stirring frequently, until the mixture thickens to a porridge-like consistency, about 10 more minutes. Tip: For a smoother texture, press the champorado through a fine-mesh sieve.
4. Stir in the coconut milk, vanilla extract, and a pinch of sea salt, cooking for an additional 2 minutes to blend the flavors.
5. Remove from heat and let stand for 5 minutes to thicken further. Tip: Covering the pot during this time helps to achieve the perfect consistency.
6. Divide the champorado among bowls, then garnish with the chopped almonds and shredded coconut. Tip: For an extra touch of indulgence, drizzle with a little extra coconut milk before serving.

Best enjoyed warm, this Almond Joy Champorado offers a harmonious blend of textures and flavors—creamy, crunchy, and utterly comforting. Serve it as a decadent breakfast or a cozy dessert, perhaps with a side of fresh fruit to balance the richness.

Caramel Macchiato Champorado

Let’s dive into creating a comforting yet sophisticated twist on a classic Filipino breakfast, blending the rich flavors of coffee and chocolate in a warm, creamy porridge.

Ingredients

• 1 cup glutinous rice, rinsed and drained
• 4 cups whole milk
• 1/2 cup dark chocolate, finely chopped
• 1/4 cup granulated sugar
• 1 tbsp espresso powder
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/4 cup caramel sauce, for drizzling
• 1/2 cup whipped cream, for garnish

Instructions

1. In a medium saucepan, combine the rinsed glutinous rice and whole milk. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
2. Reduce heat to low and simmer, covered, for 20 minutes, stirring every 5 minutes to ensure even cooking.
3. Add the finely chopped dark chocolate, granulated sugar, espresso powder, vanilla extract, and sea salt to the saucepan. Stir continuously until the chocolate is completely melted and the mixture is smooth, about 5 minutes.
4. Remove from heat and let stand, covered, for 5 minutes to thicken slightly.
5. Divide the champorado among serving bowls. Drizzle each serving with caramel sauce and top with a dollop of whipped cream.

Just imagine the velvety texture of the champorado, perfectly balanced with the bold espresso and sweet caramel notes. Serve it with a side of toasted pandesal for a delightful contrast in textures.

Peach Cobbler Champorado

You’re about to embark on a culinary journey that combines the comforting warmth of peach cobbler with the exotic richness of champorado, creating a dessert that’s both familiar and thrillingly new.

Ingredients

• 1 cup glutinous rice, rinsed and drained
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1/2 tsp fine sea salt
• 2 cups ripe peaches, peeled and diced
• 1 tbsp clarified butter
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1 cup all-purpose flour
• 1/4 cup brown sugar, packed
• 1/2 tsp baking powder
• 1/4 cup unsalted butter, cold and cubed
• 1/4 cup boiling water

Instructions

1. In a medium saucepan, combine glutinous rice, whole milk, granulated sugar, and sea salt. Bring to a simmer over medium heat, stirring occasionally to prevent sticking.
2. Reduce heat to low and cover. Cook for 25 minutes, stirring every 5 minutes, until the rice is tender and the mixture has thickened.
3. While the rice cooks, preheat your oven to 375°F (190°C) and grease a 9-inch baking dish with clarified butter.
4. In a mixing bowl, toss diced peaches with vanilla extract, cinnamon, and nutmeg until evenly coated. Set aside.
5. In another bowl, whisk together all-purpose flour, brown sugar, and baking powder. Cut in cold butter until the mixture resembles coarse crumbs.
6. Stir boiling water into the flour mixture until just combined to form a dough.
7. Spread the cooked rice mixture into the prepared baking dish. Arrange the spiced peaches evenly over the top.
8. Drop spoonfuls of the dough over the peaches, covering them as much as possible.
9. Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.

Each spoonful of this Peach Cobbler Champorado offers a delightful contrast between the creamy, slightly chewy rice pudding and the juicy, spiced peaches, all crowned with a buttery, crumbly topping. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat.

Dark Chocolate Raspberry Champorado

Now, let’s embark on a culinary journey to create a decadent Dark Chocolate Raspberry Champorado, a Filipino-inspired dessert that combines the richness of dark chocolate with the tartness of fresh raspberries, all in a comforting, porridge-like consistency.

Ingredients

• 1 cup glutinous rice
• 3 cups water
• 1/2 cup granulated sugar
• 1/2 cup dark chocolate chips, 70% cacao
• 1 cup fresh raspberries
• 1/2 cup coconut milk
• 1 tbsp unsalted butter
• 1/4 tsp sea salt

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear, to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking. Tip: The rice should be tender but still slightly chewy.
4. Add the granulated sugar, dark chocolate chips, and sea salt to the saucepan. Stir continuously until the chocolate is fully melted and the mixture is homogeneous.
5. Gently fold in the fresh raspberries, being careful not to crush them completely to maintain some texture. Tip: Reserve a few raspberries for garnish.
6. Stir in the coconut milk and unsalted butter, cooking for an additional 5 minutes on low heat to blend all the flavors. Tip: The champorado should have a creamy, porridge-like consistency.
7. Remove from heat and let it sit covered for 5 minutes to thicken slightly before serving.

Yield: This Dark Chocolate Raspberry Champorado boasts a velvety texture with bursts of tart raspberry and deep chocolate notes. Serve it warm, topped with the reserved raspberries and a drizzle of coconut milk for an extra touch of indulgence.

Conclusion

Ready to sweeten your day? Our roundup of 12 Delicious Champorado Sweet Treats offers a treasure trove of comforting, chocolatey goodness perfect for any occasion. Whether you’re a seasoned champorado lover or new to this Filipino favorite, there’s a recipe here to delight your taste buds. Don’t forget to try them out, share your favorites in the comments, and pin your must-make picks on Pinterest. Happy cooking!