YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Toasted Coconut
Silken tofu blended with dark cocoa and maple syrup, chilled and topped with a sprinkle of golden toasted coconut.
INGREDIENTS
130 grams Silken Tofu
2 tablespoons Unsweetened Cocoa Powder
1.5 tablespoons Maple Syrup
1 tablespoon Natural Creamy Peanut Butter
2 tablespoons Unsweetened Shredded Coconut
0.5 teaspoon Vanilla Extract
PREPARATION
Drain the silken tofu and place it in a high-speed blender or food processor.
Add the cocoa powder, maple syrup, peanut butter, and vanilla extract to the blender.
Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed.
Transfer the pudding into a small serving bowl and refrigerate for at least 30 minutes to allow it to set.
While the pudding chills, lightly toast the shredded coconut in a dry skillet over medium heat until golden and fragrant.
Top the chilled pudding with the toasted coconut and serve immediately.