YOUR SOLIN GENERATED RECIPE
Silky Chocolate Protein Pudding with Toasted Coconut
A chilled blend of Greek yogurt, dark cocoa, and chia seeds, topped with a generous sprinkle of golden toasted coconut.
INGREDIENTS
0.65 cup Non-fat Greek Yogurt
10 grams Chocolate Whey Protein Isolate
1 tablespoon Unsweetened Cocoa Powder
1.5 tablespoons Pure Maple Syrup
2.5 tablespoons Unsweetened Shredded Coconut
1 tablespoon Chia Seeds
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt, protein powder, cocoa powder, and maple syrup until the mixture is completely smooth and no lumps remain.
Gently fold in the chia seeds until they are evenly distributed throughout the chocolate base.
Cover the bowl and refrigerate for at least 30 minutes, or up to overnight, to allow the chia seeds to swell and thicken the pudding to a silky consistency.
Just before serving, place the shredded coconut in a small dry skillet over medium-low heat.
Toast the coconut for 2 to 3 minutes, stirring constantly, until it is fragrant and turns a light golden brown.
Remove the pudding from the refrigerator, give it a quick stir, and garnish with the warm toasted coconut.