YOUR SOLIN GENERATED RECIPE
Pumpkin Coconut Cacao Baked Yogurt
Velvety Greek yogurt and mashed pumpkin are whisked with cacao and baked into a decadent, protein-packed custard topped with toasted coconut.
INGREDIENTS
0.5 cup mashed Kent pumpkin
0.75 cup high-protein Greek yogurt
2 large eggs
0.33 cup oat flour
0.13 cup unsweetened shredded coconut
2 tbsp cacao powder
1 tsp liquid stevia
1 tsp vanilla extract
0.25 tsp sea salt
PREPARATION
Preheat your oven to 350°F (175°C) and lightly grease a 6-inch oven-safe baking dish with a touch of coconut oil.
In a medium mixing bowl, combine the mashed Kent pumpkin, Greek yogurt, eggs, liquid stevia, and vanilla extract, whisking until the mixture is completely smooth.
Gently fold in the oat flour, cacao powder, and sea salt using a spatula until no dry streaks remain.
Stir in half of the shredded coconut to add texture throughout the batter.
Pour the mixture into the prepared baking dish and sprinkle the remaining shredded coconut evenly over the top.
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, firm jiggle.
Remove from the oven and let it cool for at least 10 minutes to allow the custard texture to fully set before serving.