Name: Coconut-Cinnamon Rice Pudding with Toasted Pistachios
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup nonfat Greek yogurt; 2 scoops unflavored collagen peptides; 0.5 cup cooked basmati rice; 0.25 cup light coconut milk; 0.5 oz shelled pistachios; 0.5 tsp ground cinnamon; 0.25 tsp vanilla extract; 1 tbsp monk fruit sweetener; 0.13 tsp sea salt

Coconut-Cinnamon Rice Pudding with Toasted Pistachios

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Coconut-Cinnamon Rice Pudding with Toasted Pistachios

Whisked Greek yogurt and coconut milk create a velvety base for tender basmati rice, finished with a fragrant dusting of cinnamon and crunchy toasted pistachios.

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NUTRITION

Protein

46.7g

Fat

10g

Carbs

56.9g

SERVINGS

1 serving

INGREDIENTS

1 cup nonfat Greek yogurt

2 scoops unflavored collagen peptides

0.5 cup cooked basmati rice

0.25 cup light coconut milk

0.5 oz shelled pistachios

0.5 tsp ground cinnamon

0.25 tsp vanilla extract

1 tbsp monk fruit sweetener

0.13 tsp sea salt

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PREPARATION

1
Place the shelled pistachios in a small dry skillet over medium heat, tossing frequently for 3 minutes until they become fragrant and lightly golden.
2
In a medium mixing bowl, whisk together the nonfat Greek yogurt, unflavored collagen peptides, light coconut milk, vanilla extract, and monk fruit sweetener until the mixture is completely smooth.
3
Stir in the ground cinnamon and sea salt, ensuring the spices are evenly distributed throughout the creamy base.
4
Gently fold the cooked basmati rice into the yogurt mixture until every grain is well-coated.
5
Transfer the pudding to a serving bowl and top with the toasted pistachios.
6
Serve immediately at room temperature or refrigerate for 30 minutes for a firmer, chilled consistency.