Name: Silky Chocolate Protein Pudding with Toasted Coconut
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Silken Tofu; 2 tbsp Unsweetened Cocoa Powder; 2 tbsp Maple Syrup; 2 tbsp Unsweetened Shredded Coconut; 1 tsp Chia Seeds; 5g Collagen Peptides; 1 tsp Almond Butter

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.

YOUR SOLIN GENERATED RECIPE

Silky Chocolate Protein Pudding with Toasted Coconut

A luscious blend of silken tofu and dark cocoa powder whipped into a creamy mousse and topped with golden toasted coconut.

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NUTRITION

Protein

18.9g

Fat

18.1g

Carbs

42.4g

SERVINGS

1 serving

INGREDIENTS

200g Silken Tofu

2 tbsp Unsweetened Cocoa Powder

2 tbsp Maple Syrup

2 tbsp Unsweetened Shredded Coconut

1 tsp Chia Seeds

5g Collagen Peptides

1 tsp Almond Butter

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PREPARATION

1
Place the shredded coconut in a small dry skillet over medium-low heat and toast for 2-3 minutes until golden brown and fragrant, then set aside.
2
Drain any excess water from the silken tofu and place it into a high-speed blender or food processor.
3
Add the cocoa powder, maple syrup, collagen peptides, and almond butter to the blender.
4
Process on high until the mixture is completely smooth and aerated, resembling a light mousse.
5
Transfer the pudding to a serving bowl and stir in the chia seeds by hand.
6
Refrigerate for at least 30 minutes to allow the chia seeds to hydrate and the texture to firm up.
7
Garnish with the toasted coconut right before serving for maximum crunch.