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

Chilled silken tofu blended with rich cocoa and maple, topped with dark chocolate chips and golden toasted coconut for a satisfyingly crunchy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

379kcal
Protein
17.9g
Fat
19.8g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

180g Silken Tofu

1.5 tbsp Unsweetened Cocoa Powder

1.5 tbsp Maple Syrup

3 tbsp Unsweetened Shredded Coconut

15g Dark Chocolate Chips

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the silken tofu, unsweetened cocoa powder, and maple syrup into a high-speed blender.

  • 2

    Blend on high until the mixture is completely smooth and reaches a velvety consistency.

  • 3

    Transfer the pudding into a small bowl or ramekin and refrigerate for at least 30 minutes to set.

  • 4

    While the pudding chills, lightly toast the shredded coconut in a dry skillet over medium heat until it is fragrant and golden.

  • 5

    Sprinkle the toasted coconut and dark chocolate chips over the chilled pudding just before serving.

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

Chilled silken tofu blended with rich cocoa and maple, topped with dark chocolate chips and golden toasted coconut for a satisfyingly crunchy finish.

NUTRITION

379kcal
Protein
17.9g
Fat
19.8g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

180g Silken Tofu

1.5 tbsp Unsweetened Cocoa Powder

1.5 tbsp Maple Syrup

3 tbsp Unsweetened Shredded Coconut

15g Dark Chocolate Chips

PREPARATION

  • 1

    Place the silken tofu, unsweetened cocoa powder, and maple syrup into a high-speed blender.

  • 2

    Blend on high until the mixture is completely smooth and reaches a velvety consistency.

  • 3

    Transfer the pudding into a small bowl or ramekin and refrigerate for at least 30 minutes to set.

  • 4

    While the pudding chills, lightly toast the shredded coconut in a dry skillet over medium heat until it is fragrant and golden.

  • 5

    Sprinkle the toasted coconut and dark chocolate chips over the chilled pudding just before serving.