YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chia Seed Pudding
Chilled chia seeds and protein-rich Greek yogurt whisked with velvety coconut milk for a thick, satisfying breakfast bowl topped with tart raspberries.
INGREDIENTS
0.75 cup non-fat Greek yogurt
1 scoop vanilla protein powder
2 tbsp chia seeds
0.25 cup full-fat coconut milk
0.25 cup water
0.25 cup fresh raspberries
1 tsp unsweetened shredded coconut
0.25 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
In a medium glass jar or mixing bowl, combine the non-fat Greek yogurt, vanilla protein powder, and vanilla extract.
Slowly whisk in the full-fat coconut milk and water until the mixture is smooth and the protein powder is fully incorporated without clumps.
Stir in the chia seeds and sea salt, mixing thoroughly to ensure the seeds are evenly distributed throughout the liquid.
Cover the container and place it in the refrigerator for at least 4 hours, or ideally overnight, to allow the chia seeds to hydrate and thicken the pudding.
Before serving, give the pudding a vigorous stir to break up any settled seeds, then top with fresh raspberries and shredded coconut.