White Champorado Recipe

White chocolate makes this version extra rich, without the extra milk!

This is a champorado recipe made extra rich with white chocolate.

White Champorado Recipe

Roselle Miranda
White chocolate makes this version extra rich, without the extra milk!
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Breakfast/Brunch, Snacks/Merienda
Cuisine Filipino
Servings 6


White Champorado Ingredients

  • 1 Cup malagkit rice rinsed
  • 4 cups water
  • 1 Cup white chocolate chopped
  • 1/2 Cup grated coconut
  • 1/2 Cup dried mango chopped
  • 1/2 Cup dried cranberries
  • 1 Cup condensed milk
  • Salt to taste


  • In a medium stockpot over medium heat, pour in water with rice. Bring to a boil then lower to a simmer. Stir regularly until rice is cooked to avoid scorching and sticking. Add more water if necessary to achieve your desired consistency.
  • When rice is cooked, drop in half the white chocolate, stirring until melted. Add the remaining chocolate into the porridge with coconut, and a pinch of salt to taste. Cook, stirring, until chocolate is melted and coconut has become aromatic.
  • Ladle champorado into bowls. Top with dried fruit, and serve hot with condensed milk.
    Recipe originally published in the September 2014 issue of Good Housekeeping Philippines.
Keyword breakfast recipe, champorado, champorado recipe, filipino dish, GH Philippines, high protein, merienda, pinoy recipe, white chocolate
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