YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Toasted Coconut
Silken tofu and Greek yogurt whipped with dark cocoa and maple syrup, finished with a crunch of golden toasted coconut.
INGREDIENTS
0.5 cup Non-fat Greek Yogurt
3 ounces Silken Tofu
0.25 scoop Chocolate Whey Protein Powder
2 tablespoons Unsweetened Cocoa Powder
2 tablespoons Maple Syrup
3 tablespoons Unsweetened Shredded Coconut
1 teaspoon Chia Seeds
PREPARATION
Place the silken tofu and non-fat Greek yogurt into a high-speed blender or food processor.
Add the chocolate protein powder, unsweetened cocoa powder, and maple syrup to the container.
Blend on high speed until the mixture is completely smooth and has a light, airy consistency.
Stir in the chia seeds by hand using a spatula to ensure they are evenly distributed.
Transfer the pudding into a glass bowl and refrigerate for at least 30 minutes to allow the texture to set.
While the pudding chills, 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.