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