Name: Silky Chocolate Protein Pudding with Toasted Coconut
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 150g Silken Tofu; 1.5 tablespoons Unsweetened Cocoa Powder; 1.5 tablespoons Maple Syrup; 2.5 tablespoons Unsweetened Shredded Coconut; 1 teaspoon Chia Seeds; 1 teaspoon Dark Chocolate shavings; 0.5 teaspoon Vanilla Extract; 1 pinch Sea Salt

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 whipped into a creamy mousse, topped with golden toasted coconut.

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NUTRITION

Protein

14.7g

Fat

18.9g

Carbs

37.1g

SERVINGS

1 serving

INGREDIENTS

150g Silken Tofu

1.5 tablespoons Unsweetened Cocoa Powder

1.5 tablespoons Maple Syrup

2.5 tablespoons Unsweetened Shredded Coconut

1 teaspoon Chia Seeds

1 teaspoon Dark Chocolate shavings

0.5 teaspoon Vanilla Extract

1 pinch Sea Salt

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PREPARATION

1
Drain the silken tofu and pat it dry with a paper towel to remove any excess surface moisture.
2
Place the tofu, cocoa powder, maple syrup, vanilla extract, and sea salt into a high-speed blender or food processor.
3
Blend on high until the mixture is completely smooth, airy, and glossy.
4
Stir in the chia seeds by hand to provide a subtle texture and extra nutrients.
5
Transfer the pudding into a small glass jar or bowl and refrigerate for at least 30 minutes to allow it to set.
6
While the pudding is chilling, place the shredded coconut in a small dry skillet over medium-low heat.
7
Toast the coconut for 2-3 minutes, stirring constantly, until it becomes golden brown and fragrant.
8
Top the chilled pudding with the toasted coconut and dark chocolate shavings just before serving.