lola 26

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


35 m servings 428 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 53.4g
  • 17%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 407 mg
  • 16%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine the sweet rice and light coconut milk in a pot; bring to a boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pot.
  2. Stir the cocoa powder, sugar, and salt into the rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until the rice is tender, about 10 minutes more. Add the thick coconut milk to the mixture and stir to combine. Serve hot.
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  1. 8 Ratings


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 ...

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 ...

All time filipino favs.

Loved this recipe, the first time I've seen coconut milk in champorado, which made such a huge difference. I would have given it 5 stars but I ended up tweaking the recipe. I added a lot of wate...

Good but I had to add more liquid than it called for. I didnt have enough coconut milk so I used regular milk.....don't know exactly how much milk Ive used but I was treating this like a risotto...

I am curious, is the cup of rice cooked or uncooked? I used uncooked, and after cooking it in the lite milk for 10 minutes and added the cocoa, I ended up with a thick batter... I added 1 1/2 cu...

I love champorado, i grew up eating it almost everyday! If you like it really sweet like i do, try adding condensed milk to the finished product, super yummy!