Silky Tofu Protein Pudding with Coconut

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

Silky Tofu Protein Pudding with Coconut

YOUR SOLIN GENERATED RECIPE

Silky Tofu Protein Pudding with Coconut

Blended silken tofu and vanilla protein with a splash of coconut milk, topped with golden toasted coconut.

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NUTRITION

337kcal
Protein
39.2g
Fat
15.1g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

300g Silken Tofu

1 scoop Vanilla Protein Powder

1 tablespoon Full-Fat Canned Coconut Milk

1 tablespoon Unsweetened Shredded Coconut

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PREPARATION

  • 1

    Drain any excess water from the silken tofu package and place the tofu into a high-speed blender or food processor.

  • 2

    Add the vanilla protein powder and the canned coconut milk to the blender.

  • 3

    Blend on high until the mixture is completely smooth and resembles a thick pudding consistency.

  • 4

    Transfer the pudding into a serving bowl and refrigerate for at least 30 minutes to allow it to set and chill.

  • 5

    While the pudding chills, place the shredded coconut in a small dry skillet over medium-low heat.

  • 6

    Toast the coconut for 2-3 minutes, stirring constantly, until it becomes fragrant and golden brown.

  • 7

    Remove the pudding from the refrigerator and top with the toasted coconut before serving.

Silky Tofu Protein Pudding with Coconut

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

Silky Tofu Protein Pudding with Coconut

YOUR SOLIN GENERATED RECIPE

Silky Tofu Protein Pudding with Coconut

Blended silken tofu and vanilla protein with a splash of coconut milk, topped with golden toasted coconut.

NUTRITION

337kcal
Protein
39.2g
Fat
15.1g
Carbs
11.5g

SERVINGS

1 serving

INGREDIENTS

300g Silken Tofu

1 scoop Vanilla Protein Powder

1 tablespoon Full-Fat Canned Coconut Milk

1 tablespoon Unsweetened Shredded Coconut

PREPARATION

  • 1

    Drain any excess water from the silken tofu package and place the tofu into a high-speed blender or food processor.

  • 2

    Add the vanilla protein powder and the canned coconut milk to the blender.

  • 3

    Blend on high until the mixture is completely smooth and resembles a thick pudding consistency.

  • 4

    Transfer the pudding into a serving bowl and refrigerate for at least 30 minutes to allow it to set and chill.

  • 5

    While the pudding chills, place the shredded coconut in a small dry skillet over medium-low heat.

  • 6

    Toast the coconut for 2-3 minutes, stirring constantly, until it becomes fragrant and golden brown.

  • 7

    Remove the pudding from the refrigerator and top with the toasted coconut before serving.