High-Protein Coconut Bread Pudding
This high-protein coconut bread pudding is a quick, no-bake treat made with whole wheat bread, coconut milk, and a smooth paneer custard. It takes about 5 minutes to prepare, then chills until the custard is absorbed. The recipe makes two single-serving tubs or three smaller portions. Nutrition varies by brand and coconut milk type; estimates should be calculated using the exact products you choose.
Why You’ll Love This High-Protein Coconut Bread Pudding
Blended low-fat paneer and non-fat milk powder make the custard creamy and add protein, with no protein powder needed. Whole wheat bread makes each portion satisfying, while coconut and almonds bring plenty of flavor and texture. It is an easy make-ahead dessert or snack to keep chilled in the refrigerator.
For the smoothest result, blend the paneer custard until completely lump-free before pouring it over the bread. Add the sweetener a little at a time and taste the mixture, since different sweeteners vary in sweetness.
If you like this one then you should check out my other dessert recipes too!
High-Protein Coconut Bread Pudding
Ingredients
Ingredients
- 4 slices whole wheat bread
- 1 cup organic coconut milk
- 120 g low-fat paneer blended smooth
- 2 tbsp non-fat unsweetened milk powder
- 2 Truvia Sweet Complete or sweetener of choice
- 2 tbsp Desiccated coconut flakes for layering
- tbsp Chopped almonds for topping
Instructions
- Blend the coconut milk, low-fat paneer, milk powder, and sweetener until completely smooth and lump-free.
- Tear or cut the bread to fit two single-serving tubs. Layer the bread with desiccated coconut flakes between the pieces.
- Pour the custard evenly over the bread in both tubs, making sure all the bread is soaked.
- Top with chopped almonds, cover, and refrigerate until the custard has been absorbed and the pudding is chilled.
