YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Toasted Coconut
A chilled silken tofu and cocoa blend whisked into a decadent chocolate mousse, finished with a sprinkle of warm toasted coconut.
INGREDIENTS
150g Silken Tofu
18g Chocolate Protein Powder
1 tbsp Unsweetened Cocoa Powder
1.5 tbsp Maple Syrup
2 tbsp Unsweetened Shredded Coconut
0.5 tbsp Almond Butter
PREPARATION
Drain any excess water from the silken tofu and pat it dry with a paper towel.
Place the tofu, chocolate protein powder, cocoa powder, maple syrup, and almond butter into a high-speed blender or food processor.
Blend on high for 1-2 minutes until the mixture is completely smooth and light in texture.
Transfer the pudding into a small serving bowl or ramekin and refrigerate for at least 30 minutes to allow it to set.
While the pudding is chilling, place the shredded coconut in a small dry skillet over medium-low heat.
Toast the coconut for 2-3 minutes, stirring constantly, until it becomes fragrant and golden brown.
Remove the pudding from the refrigerator and top with the warm toasted coconut just before serving.