Vanilla Bean Protein Custard with Crispy Toasted Coconut

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla Bean Protein Custard with Crispy Toasted Coconut

YOUR SOLIN GENERATED RECIPE

Vanilla Bean Protein Custard with Crispy Toasted Coconut

A luxurious, silky custard bursting with vanilla bean aroma, lightly sweetened and enriched with protein. Finished with a topping of crispy toasted coconut for an irresistible crunch, this dish provides a balanced and satisfying start (or mid-day treat) that feels indulgent yet nourishing.

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NUTRITION

376kcal
Protein
41.8g
Fat
16.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (120g total)

1 cup unsweetened almond milk (240g)

1 scoop vanilla protein isolate (30g)

1 small vanilla bean (2g)

2 teaspoons arrowroot powder (5g)

1/4 cup unsweetened shredded coconut (20g)

Dash of stevia extract

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PREPARATION

  • 1

    In a medium saucepan, combine the egg whites, unsweetened almond milk, vanilla protein isolate, and the seeds scraped from the vanilla bean.

  • 2

    Sprinkle in the arrowroot powder and add a dash of stevia extract. Whisk thoroughly to ensure a smooth, well-incorporated mixture.

  • 3

    Heat the mixture over medium-low heat, stirring constantly until the custard begins to thicken, about 5-7 minutes. Avoid boiling to maintain a silky texture.

  • 4

    Once the custard has thickened to your desired consistency, remove it from heat.

  • 5

    In a separate dry skillet, lightly toast the unsweetened shredded coconut over medium heat until it turns golden and crispy, about 2-3 minutes. Stir frequently to prevent burning.

  • 6

    Serve the warm custard in a bowl or dessert cup and top with the crispy toasted coconut. Enjoy immediately.

Vanilla Bean Protein Custard with Crispy Toasted Coconut

This is an example of a meal that Solin would create to include in your personalized meal plan.

Vanilla Bean Protein Custard with Crispy Toasted Coconut

YOUR SOLIN GENERATED RECIPE

Vanilla Bean Protein Custard with Crispy Toasted Coconut

A luxurious, silky custard bursting with vanilla bean aroma, lightly sweetened and enriched with protein. Finished with a topping of crispy toasted coconut for an irresistible crunch, this dish provides a balanced and satisfying start (or mid-day treat) that feels indulgent yet nourishing.

NUTRITION

376kcal
Protein
41.8g
Fat
16.5g
Carbs
13.7g

SERVINGS

1 serving

INGREDIENTS

4 egg whites (120g total)

1 cup unsweetened almond milk (240g)

1 scoop vanilla protein isolate (30g)

1 small vanilla bean (2g)

2 teaspoons arrowroot powder (5g)

1/4 cup unsweetened shredded coconut (20g)

Dash of stevia extract

PREPARATION

  • 1

    In a medium saucepan, combine the egg whites, unsweetened almond milk, vanilla protein isolate, and the seeds scraped from the vanilla bean.

  • 2

    Sprinkle in the arrowroot powder and add a dash of stevia extract. Whisk thoroughly to ensure a smooth, well-incorporated mixture.

  • 3

    Heat the mixture over medium-low heat, stirring constantly until the custard begins to thicken, about 5-7 minutes. Avoid boiling to maintain a silky texture.

  • 4

    Once the custard has thickened to your desired consistency, remove it from heat.

  • 5

    In a separate dry skillet, lightly toast the unsweetened shredded coconut over medium heat until it turns golden and crispy, about 2-3 minutes. Stir frequently to prevent burning.

  • 6

    Serve the warm custard in a bowl or dessert cup and top with the crispy toasted coconut. Enjoy immediately.