Silky Coconut Protein Pudding

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

Silky Coconut Protein Pudding

YOUR SOLIN GENERATED RECIPE

Silky Coconut Protein Pudding

A velvety custard made with creamy coconut milk and collagen, gently cooked until thickened and finished with a dash of fragrant vanilla.

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NUTRITION

247kcal
Protein
32g
Fat
9.3g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1.5 tablespoons Collagen Peptides

3 tablespoons Full Fat Coconut Milk

1 teaspoon Maple Syrup

1/2 teaspoon Vanilla Extract

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PREPARATION

  • 1

    Combine the liquid egg whites and collagen peptides in a small saucepan, whisking until the powder is mostly dissolved.

  • 2

    Add the canned coconut milk and maple syrup to the mixture, whisking over low heat to ensure a smooth consistency.

  • 3

    Continue to cook the mixture for 5-7 minutes while whisking constantly to prevent the eggs from scrambling.

  • 4

    Once the mixture has thickened into a pudding-like texture, remove the saucepan from the heat.

  • 5

    Stir in the vanilla extract and pour the pudding into a small bowl or ramekin.

  • 6

    Place in the refrigerator for at least 30 minutes to set and serve chilled for the best texture.

Silky Coconut Protein Pudding

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

Silky Coconut Protein Pudding

YOUR SOLIN GENERATED RECIPE

Silky Coconut Protein Pudding

A velvety custard made with creamy coconut milk and collagen, gently cooked until thickened and finished with a dash of fragrant vanilla.

NUTRITION

247kcal
Protein
32g
Fat
9.3g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Liquid Egg Whites

1.5 tablespoons Collagen Peptides

3 tablespoons Full Fat Coconut Milk

1 teaspoon Maple Syrup

1/2 teaspoon Vanilla Extract

PREPARATION

  • 1

    Combine the liquid egg whites and collagen peptides in a small saucepan, whisking until the powder is mostly dissolved.

  • 2

    Add the canned coconut milk and maple syrup to the mixture, whisking over low heat to ensure a smooth consistency.

  • 3

    Continue to cook the mixture for 5-7 minutes while whisking constantly to prevent the eggs from scrambling.

  • 4

    Once the mixture has thickened into a pudding-like texture, remove the saucepan from the heat.

  • 5

    Stir in the vanilla extract and pour the pudding into a small bowl or ramekin.

  • 6

    Place in the refrigerator for at least 30 minutes to set and serve chilled for the best texture.