La ricetta originale, da cui nascono le versioni Low Carb, Protein e Low Fat.
Tasty 4 Recipe Card™
Variante Original suggerita, da adattare partendo dalla ricetta base.
Time
15m
Servings
1 servings
Level
Facile
230 kcal
Calorie
30 g
Proteine
15 g
Carboidrati
6 g
Grassi
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Sign up free I already have an accountIn un pentolino, mescola la polvere proteica, l'eritritolo, l'amido di tapioca e il sale fino a ottenere un composto omogeneo.
Versa lentamente il latte di cocco e lo yogurt greco, mescolando per evitare la formazione di grumi.
Accendi il fuoco a medio e continua a mescolare per circa 10 minuti, finché il composto non si addensa.
Aggiungi l'estratto di vaniglia e mescola per un ulteriore minuto.
Trasferisci la crema in una ciotola e lasciala raffreddare per 5 minuti prima di servire.
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Food culture
Puerto Rican Protein Custard Cream is a much-loved dish of Portoricana cuisine, with roots in the tradition of Facile. It captures the comfort and generosity of a real home table.
On Tasty Table Diary the original always comes first. The modern versions are created to respect the spirit of the dish while adapting it to different needs.
Cooking tips
FAQ
Helpful answers before you choose your version.
Protein cream is a great way to boost your protein intake, useful for muscle building and post-workout recovery.
Yes, you can use almond milk or skim milk for a lighter version.
Yes, the cream is low in carbs thanks to the use of tapioca starch and erythritol.
Store the cream in an airtight container in the fridge for 2-3 days.
Yes, you can replace the Greek yogurt with plant-based yogurt and use a vegan protein powder.
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