Sarap Pinoy Champorado with Coconut Cream
Nothing feels more like home than a steaming bowl of champorado in the morning. This version takes it up a notch with GALINCO Sarap Pinoy Champorado Mix, combining the nostalgic taste of rich tablea chocolate with the creamy touch of coconut milk. It’s quick, comforting, and irresistibly Filipino — perfect for breakfast, rainy days, or when you simply crave something warm and sweet.
Ingredients
- 1 pack GALINCO Sarap Pinoy Champorado Mix (113 g)
- 5 cups water
- ¼ cup coconut cream (kakang gata)
- 1 tbsp sugar (optional, to taste)
- A pinch of salt
- Toppings: extra coconut cream, evaporated milk, or toasted coconut flakes
Instructions
Step 1
In a saucepan, bring water to a boil. Add Sarap Pinoy Champorado Mix and stir continuously to dissolve completely. Simmer for 10–12 minutes until thick and creamy.
Step 2
Pour in coconut cream and a pinch of salt. Stir well to blend. Adjust sweetness if needed.
Step 3
Ladle into bowls and drizzle extra coconut cream on top. Sprinkle toasted coconut flakes for added aroma and texture.
Step 4
Serve warm with tuyo (dried fish) or pan de sal for a classic Filipino pairing — sweet, salty, and perfectly balanced.
