Coconut Rice Protein Pudding

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

Coconut Rice Protein Pudding

YOUR SOLIN GENERATED RECIPE

Coconut Rice Protein Pudding

Creamy jasmine rice simmered in rich coconut milk and tempered egg whites for a velvety protein-packed pudding with a hint of warm cinnamon.

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NUTRITION

487kcal
Protein
54.8g
Fat
12.5g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked jasmine rice

0.25 cup full-fat coconut milk

0.5 cup liquid egg whites

1 scoop vanilla protein powder

0.5 cup non-fat Greek yogurt

0.5 tsp vanilla extract

0.25 tsp ground cinnamon

0.13 tsp sea salt

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PREPARATION

  • 1

    In a small saucepan over medium-low heat, combine the cooked jasmine rice and full-fat coconut milk.

  • 2

    Slowly whisk in the liquid egg whites, stirring constantly for 3 to 5 minutes until the mixture thickens into a custard-like consistency without scrambling the eggs.

  • 3

    Remove the pan from the heat and stir in the vanilla extract, ground cinnamon, and sea salt.

  • 4

    Allow the mixture to cool for two minutes, then vigorously fold in the vanilla protein powder and non-fat Greek yogurt until the pudding is completely smooth and creamy.

  • 5

    Transfer to a bowl and serve warm, or refrigerate for one hour to enjoy as a chilled treat.

Coconut Rice Protein Pudding

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

Coconut Rice Protein Pudding

YOUR SOLIN GENERATED RECIPE

Coconut Rice Protein Pudding

Creamy jasmine rice simmered in rich coconut milk and tempered egg whites for a velvety protein-packed pudding with a hint of warm cinnamon.

NUTRITION

487kcal
Protein
54.8g
Fat
12.5g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

0.5 cup cooked jasmine rice

0.25 cup full-fat coconut milk

0.5 cup liquid egg whites

1 scoop vanilla protein powder

0.5 cup non-fat Greek yogurt

0.5 tsp vanilla extract

0.25 tsp ground cinnamon

0.13 tsp sea salt

PREPARATION

  • 1

    In a small saucepan over medium-low heat, combine the cooked jasmine rice and full-fat coconut milk.

  • 2

    Slowly whisk in the liquid egg whites, stirring constantly for 3 to 5 minutes until the mixture thickens into a custard-like consistency without scrambling the eggs.

  • 3

    Remove the pan from the heat and stir in the vanilla extract, ground cinnamon, and sea salt.

  • 4

    Allow the mixture to cool for two minutes, then vigorously fold in the vanilla protein powder and non-fat Greek yogurt until the pudding is completely smooth and creamy.

  • 5

    Transfer to a bowl and serve warm, or refrigerate for one hour to enjoy as a chilled treat.