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

Whipped Greek yogurt and dark cocoa blended into a velvety mousse, topped with golden toasted coconut.

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NUTRITION

406kcal
Protein
26g
Fat
18.7g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Non-fat Greek Yogurt

1/4 scoop Chocolate Whey Protein Isolate

1.5 tablespoons Almond Butter

2 tablespoons Unsweetened Cocoa Powder

2 tablespoons Maple Syrup

2 tablespoons Unsweetened Shredded Coconut

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PREPARATION

  • 1

    Place the shredded coconut in a small dry skillet over medium-low heat.

  • 2

    Toast the coconut for 2-3 minutes, stirring constantly until golden and fragrant, then remove from heat.

  • 3

    In a medium bowl or high-speed blender, combine the Greek yogurt, whey protein, almond butter, cocoa powder, and maple syrup.

  • 4

    Whisk vigorously or blend until the mixture is completely smooth and the cocoa is fully incorporated.

  • 5

    Transfer the pudding to a serving bowl and refrigerate for at least 15 minutes to allow the texture to set.

  • 6

    Garnish with the toasted coconut just before serving for maximum crunch.

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

Whipped Greek yogurt and dark cocoa blended into a velvety mousse, topped with golden toasted coconut.

NUTRITION

406kcal
Protein
26g
Fat
18.7g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Non-fat Greek Yogurt

1/4 scoop Chocolate Whey Protein Isolate

1.5 tablespoons Almond Butter

2 tablespoons Unsweetened Cocoa Powder

2 tablespoons Maple Syrup

2 tablespoons Unsweetened Shredded Coconut

PREPARATION

  • 1

    Place the shredded coconut in a small dry skillet over medium-low heat.

  • 2

    Toast the coconut for 2-3 minutes, stirring constantly until golden and fragrant, then remove from heat.

  • 3

    In a medium bowl or high-speed blender, combine the Greek yogurt, whey protein, almond butter, cocoa powder, and maple syrup.

  • 4

    Whisk vigorously or blend until the mixture is completely smooth and the cocoa is fully incorporated.

  • 5

    Transfer the pudding to a serving bowl and refrigerate for at least 15 minutes to allow the texture to set.

  • 6

    Garnish with the toasted coconut just before serving for maximum crunch.