Name: Silky Chocolate Protein Pudding with Toasted Coconut
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Non-fat Plain Greek Yogurt; 1 tbsp Unsweetened Cocoa Powder; 1 tbsp Almond Butter; 1.5 tbsp Pure Maple Syrup; 2 tbsp Unsweetened Shredded Coconut; 1 tsp Chia Seeds; 0.5 tsp Vanilla Extract; 0.25 cup Unsweetened Almond Milk

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.

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Pudding with Toasted Coconut

A chilled chocolate pudding made with Greek yogurt and creamy almond butter, finished with a sprinkle of warm toasted coconut.

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NUTRITION

Protein

16g

Fat

18.3g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

100g Non-fat Plain Greek Yogurt

1 tbsp Unsweetened Cocoa Powder

1 tbsp Almond Butter

1.5 tbsp Pure Maple Syrup

2 tbsp Unsweetened Shredded Coconut

1 tsp Chia Seeds

0.5 tsp Vanilla Extract

0.25 cup Unsweetened Almond Milk

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PREPARATION

1
Place the shredded coconut in a small dry skillet over medium-low heat and toast for 2-3 minutes until golden brown and fragrant, then set aside to cool.
2
In a medium mixing bowl, combine the Greek yogurt, cocoa powder, almond butter, maple syrup, vanilla extract, and almond milk.
3
Whisk the mixture vigorously until the cocoa powder is fully incorporated and the texture is silky and smooth.
4
Fold in the chia seeds and stir well to ensure they are evenly distributed.
5
Let the pudding rest in the refrigerator for at least 15 minutes to allow the chia seeds to swell and thicken the consistency.
6
Give the pudding one final stir before transferring to a serving dish.
7
Garnish with the toasted coconut and enjoy immediately.