YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Toasted Coconut
A chilled blend of Greek yogurt and dark cocoa whisked into a velvety mousse, finished with a handful of warm toasted coconut.
INGREDIENTS
0.9 cup Non-fat Greek Yogurt
10 grams Chocolate Protein Powder
1 tablespoon Unsweetened Cocoa Powder
2.5 tablespoons Unsweetened Shredded Coconut
2 teaspoons Chia Seeds
2 teaspoons Monk Fruit Sweetener
0.5 teaspoon Vanilla Extract
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt, chocolate protein powder, cocoa powder, monk fruit, and vanilla extract until completely smooth.
Fold in the chia seeds to add thickness and texture.
Place the mixture in the refrigerator to chill for at least 30 minutes, allowing the flavors to meld and the pudding to set.
While the pudding chills, add the shredded coconut to a small dry skillet over medium-low heat.
Toast the coconut for 2-3 minutes, stirring constantly, until it becomes fragrant and turns a light golden brown.
Transfer the chilled pudding to a serving bowl and top with the warm toasted coconut before serving.