Silky Chocolate Protein Pudding with Toasted Coconut

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

Silky Chocolate Protein Pudding with Toasted Coconut

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Pudding with Toasted Coconut

Indulge in a decadent yet nourishing dessert featuring a velvety chocolate protein pudding enhanced with a hint of cocoa and the delightful crunch of toasted coconut. This pudding marries the creaminess of Greek yogurt and almond milk with the rich flavor of chocolate whey protein, finished off with a drizzle of MCT oil for an extra smooth mouthfeel and energy boost.

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NUTRITION

352kcal
Protein
42.8g
Fat
16.7g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Whey Protein Isolate (30g approx)

2/3 cup Low-Fat Greek Yogurt (approx 155g)

1/2 cup Unsweetened Almond Milk (approx 120g)

1 tbsp Unsweetened Cocoa Powder (approx 5g)

1 tsp Chia Seeds (approx 5g)

1 tbsp Toasted Unsweetened Shredded Coconut (approx 5g)

2 tsp MCT Oil (approx 9g)

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PREPARATION

  • 1

    In a medium bowl, combine the chocolate whey protein isolate, low-fat Greek yogurt, and unsweetened almond milk. Stir vigorously until the mixture is smooth and well blended.

  • 2

    Sift in the unsweetened cocoa powder to avoid lumps, then mix thoroughly until the pudding has a uniform chocolate appearance.

  • 3

    Stir in the chia seeds to add a subtle texture and natural thickening, then drizzle in the MCT oil and blend until fully incorporated.

  • 4

    Transfer the pudding into serving dishes, smoothing the top with a spatula.

  • 5

    Garnish each serving with a tablespoon of toasted unsweetened shredded coconut for a delightful crunch and extra tropical aroma.

  • 6

    Chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the pudding to firm up slightly before serving.

Silky Chocolate Protein Pudding with Toasted Coconut

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

Silky Chocolate Protein Pudding with Toasted Coconut

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Pudding with Toasted Coconut

Indulge in a decadent yet nourishing dessert featuring a velvety chocolate protein pudding enhanced with a hint of cocoa and the delightful crunch of toasted coconut. This pudding marries the creaminess of Greek yogurt and almond milk with the rich flavor of chocolate whey protein, finished off with a drizzle of MCT oil for an extra smooth mouthfeel and energy boost.

NUTRITION

352kcal
Protein
42.8g
Fat
16.7g
Carbs
16.5g

SERVINGS

1 serving

INGREDIENTS

1 scoop Chocolate Whey Protein Isolate (30g approx)

2/3 cup Low-Fat Greek Yogurt (approx 155g)

1/2 cup Unsweetened Almond Milk (approx 120g)

1 tbsp Unsweetened Cocoa Powder (approx 5g)

1 tsp Chia Seeds (approx 5g)

1 tbsp Toasted Unsweetened Shredded Coconut (approx 5g)

2 tsp MCT Oil (approx 9g)

PREPARATION

  • 1

    In a medium bowl, combine the chocolate whey protein isolate, low-fat Greek yogurt, and unsweetened almond milk. Stir vigorously until the mixture is smooth and well blended.

  • 2

    Sift in the unsweetened cocoa powder to avoid lumps, then mix thoroughly until the pudding has a uniform chocolate appearance.

  • 3

    Stir in the chia seeds to add a subtle texture and natural thickening, then drizzle in the MCT oil and blend until fully incorporated.

  • 4

    Transfer the pudding into serving dishes, smoothing the top with a spatula.

  • 5

    Garnish each serving with a tablespoon of toasted unsweetened shredded coconut for a delightful crunch and extra tropical aroma.

  • 6

    Chill in the refrigerator for at least 30 minutes to allow the flavors to meld and the pudding to firm up slightly before serving.