Luxurious Vegan Olive Oil Pudding Recipe

You know how we Filipinos love our gata desserts? Well, let me share a modern twist that's become a hit in my kitchen.

This vegan olive oil pudding is like a fancy version of maja blanca, but so much easier to make. I was skeptical at first about mixing olive oil with coconut cream - but it works like magic! I started making this when my kids were craving something sweet but different from our usual leche flan or cassava cake, and now they ask for it almost every week. You only need 5 ingredients, and you can make it while watching your favorite teleserye.

This pudding is perfect for busy parents like me who want to serve something special but don't have hours to spend in the kitchen. It's so creamy and smooth, like the expensive desserts you get in cafes, except you can make it right at home.

Whether you're bringing it to a potluck, serving it for merienda, or just want to treat your family to something new, this recipe is sure to become your go-to dessert. Plus, it's vegan, so even your health-conscious tita can enjoy it.

Why You'll Love This Recipe

• Only 5 simple ingredients
• No ice cream maker needed
• Luxuriously creamy texture
• Perfect balance of sweet and savory
• Dairy-free and vegan
• Ready in minutes (just needs time to set)
• Impressive dinner party dessert
• Health benefits from olive oil

Ingredients

This pudding features coconut cream for its rich texture and ability to set properly without dairy, while high-quality olive oil adds a luxurious mouthfeel and complex flavor that makes this dessert truly special.

Maple or cassava syrup provides natural sweetness that complements the olive oil without overpowering it. Arrowroot powder acts as a gentle thickener that creates the perfect pudding consistency without the heavy taste of cornstarch.

Finally, the herb salt and fresh basil garnish add a sophisticated contrast that elevates the dessert beyond ordinary sweetness, creating a perfect balance of flavors in every spoonful.

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• 1 can (400ml) coconut cream (NOT coconut milk)
• ¼ cup maple or cassava syrup
• ¼ cup high-quality olive oil
• 2 tablespoons arrowroot powder
• Extra virgin olive oil for drizzling
• Herb salt
• Fresh basil leaves

Equipment

• Medium Saucepan: Essential for cooking the pudding mixture at a controlled temperature to achieve the perfect consistency.
• Whisk: Crucial for preventing lumps and ensuring a silky-smooth texture throughout the cooking process.
• Measuring Cups and Spoons: For precise measurements that ensure consistent results every time.
• Rubber Spatula: Helps scrape every bit of pudding from the pan, preventing waste and ensuring even portions.
• Ramekins or Dessert Glasses: For individual servings that make for an elegant presentation.
• Thermometer (optional): Helps monitor the cooking temperature to prevent overheating the mixture.

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How To Make

1. Begin by measuring all your ingredients and having your ramekins ready on the counter. Pour the coconut cream and maple syrup (or cassava syrup) into a medium saucepan. Heat the mixture over medium-low heat (160°F/71°C) until it starts to gently bubble, whisking continuously to prevent scorching.
2. Pour in the olive oil while continuing to whisk, and let everything simmer together for 5 minutes, maintaining the temperature at 160°F/71°C. Keep stirring constantly to ensure even heating.
3. Next, add the arrowroot powder while whisking vigorously to prevent any lumps from forming. Continue cooking and whisking for 10 minutes until the mixture thickens enough to coat the back of a spoon. You'll know it's ready when you can run your finger across the spoon and the line holds.
4. Pour the hot pudding mixture into your ramekins or serving glasses. Let them cool completely at room temperature first. Once cooled, transfer them to the refrigerator and chill for at least 4 hours, though overnight will give you the best texture.
5. When ready to serve, drizzle each pudding with a little extra virgin olive oil, sprinkle with a pinch of herb salt, and top with a fresh basil leaf. Serve while still chilled for the best texture and flavor.

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Tips from Lola's Kitchen

• Choose Quality Ingredients: Use the highest quality olive oil you can afford – it's the star flavor in this dish and will significantly impact the final taste.
• Patience is Key: Maintain a steady, low heat throughout the cooking process. Rushing with high heat can cause the pudding to curdle or separate.
• Constant Motion: Never stop whisking during the cooking process, especially when adding the arrowroot powder.
• Test for Doneness: The pudding is ready when it coats the back of a spoon and you can draw a line through it with your finger.
• Temperature Matters: Serve slightly below room temperature for the most pronounced olive oil flavor.
• Presentation: Use clear glasses to showcase the beautiful layers and drizzle with your best olive oil just before serving.
• Rest Period: Allow at least 8 hours in the refrigerator for the best texture and flavor development.

Substitutions

• Maple/Cassava Syrup: Substitute with agave nectar, brown rice syrup, or honey (if not strictly vegan).
• Arrowroot Powder: Cornstarch can be used in the same amount, though the texture may be slightly different.
• Herb Salt: Regular flaky sea salt works beautifully if herb salt isn't available.
• Basil Garnish: Try mint leaves, edible flowers, or a sprinkle of lemon zest instead.
• Olive Oil: While it's the star ingredient, you could experiment with other high-quality oils like avocado oil for a different flavor profile.
• Coconut Cream: This is essential for proper setting – no substitute recommended for this recipe.

Troubleshooting

• Pudding Didn't Set: Most likely you used coconut milk instead of cream, or didn't cook the mixture long enough. Coconut cream has a higher fat content necessary for proper setting.
• Lumpy Texture: Insufficient whisking while adding arrowroot powder. Next time, consider mixing the arrowroot with a small amount of cold water before adding to create a slurry.
• Separated Layers: The mixture likely got too hot or wasn't stirred continuously. Maintain a steady temperature below 180°F/82°C and never stop whisking.
• Too Firm: Too much arrowroot powder was used. Measure precisely or reduce by ½ tablespoon next time.
• Too Loose: Either insufficient cooking time or the wrong type of coconut cream. Ensure you're using full-fat coconut cream and cook until properly thickened.
• Metallic Taste: You may have used a reactive metal pan. Always use non-reactive cookware like stainless steel.

Storage & Reheating

• Store covered in the refrigerator for up to 5 days.
• For the best presentation, cover each ramekin individually with plastic wrap to prevent a skin from forming.
• This dessert is not suitable for freezing as it will affect the texture.
• No reheating is required or recommended – this pudding is designed to be enjoyed cold.
• If stored for several days, a small amount of liquid may separate; gently stir before serving.

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FAQ

Related

Looking for other recipes like this? Try these:

Luxurious Vegan Olive Oil Pudding

This elegant vegan olive oil pudding features just five ingredients, combining the richness of coconut cream with premium olive oil for a silky-smooth dessert that highlights olive oil's pure, complex flavor. Enhanced by flaky sea salt and fresh basil, this simple preparation delivers the sophistication of olive oil gelato in pudding form, making it an ideal make-ahead dessert that requires no special equipment.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 25 minutes mins

Course Dessert, Side Dish, Snack

Cuisine Filipino

Servings 4

Calories 285 kcal

Difficulty Easy

Equipment

• Medium Saucepan (Kaserola) For cooking the pudding mixture
• Whisk Essential for preventing lumps
• Measuring cups and spoons (Panukat) For precise ingredient portions
• Rubber spatula For scraping every bit of pudding
• 4 ramekins or dessert glasses (Mangkok) For individual servings
• Thermometer (optional) To monitor cooking temperature

Ingredients

 

1x2x3x

For the Pudding Base

• 1 can 400ml coconut cream NOT coconut milk
• ¼ cup maple or cassava syrup
• ¼ cup high-quality olive oil
• 2 tablespoons arrowroot powder

For Garnish

• Extra virgin olive oil for drizzling
• Herb salt
• Fresh basil leaves

Instructions

 

• Begin by measuring all your ingredients and having your ramekins ready on the counter. Pour the coconut cream and maple syrup (or cassava syrup) into a medium saucepan. Heat the mixture over medium-low heat (160°F/71°C) until it starts to gently bubble, whisking continuously to prevent scorching.
• Pour in the olive oil while continuing to whisk, and let everything simmer together for 5 minutes, maintaining the temperature at 160°F/71°C. Keep stirring constantly to ensure even heating.
• Next, add the arrowroot powder while whisking vigorously to prevent any lumps from forming. Continue cooking and whisking for 10 minutes until the mixture thickens enough to coat the back of a spoon. You'll know it's ready when you can run your finger across the spoon and the line holds.
• Pour the hot pudding mixture into your ramekins or serving glasses. Let them cool completely at room temperature first. Once cooled, transfer them to the refrigerator and chill for at least 4 hours, though overnight will give you the best texture.
• When ready to serve, drizzle each pudding with a little extra virgin olive oil, sprinkle with a pinch of herb salt, and top with a fresh basil leaf. Serve while still chilled for the best texture and flavor.
• The puddings will keep in the refrigerator for up to 5 days if covered. Do not freeze them or attempt to reheat, as this will affect their silky texture.

Tips from Lola's Kitchen

• Use the highest quality olive oil you can find - it's the star flavor
• Don't substitute coconut milk for cream - it won't set properly
• Whisk constantly to prevent lumps forming
• Be patient while cooking - rushing can cause curdling
• Let it set overnight for the best texture
• Serve slightly below room temperature for optimal flavor

 

Nutrition

Calories: 285kcalCarbohydrates: 18gProtein: 2gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 0.003gSodium: 45mgPotassium: 0.4mgFiber: 0.1gSugar: 12gCalcium: 2mgIron: 0.01mg

Tried this recipe?Let us know how it was!

The Story Behind Our Olive Oil Pudding

Growing up in a Filipino household where creamy desserts like maja blanca and leche flan were staples, I never imagined that olive oil could be the star of a pudding. But everything changed during a visit to a local gelato shop in California, where I first tasted olive oil gelato. The way the rich olive oil balanced perfectly with the sweet cream and sea salt was a revelation that stayed with me long after that first spoonful.

Back in my own kitchen, I wanted to recreate that magical flavor combination, but with a Filipino twist. Like many of us who grew up with gata-based desserts, I knew coconut cream could create that silky-smooth texture I was after. Plus, I wanted something simpler than gelato - no ice cream maker needed! After several attempts (and quite a few taste tests with my very willing family), this vegan olive oil pudding was born.

What makes this dessert special is how it brings together different culinary traditions. The Italian inspiration of olive oil gelato meets the Filipino love for coconut cream-based desserts. It's a modern fusion that somehow feels both innovative and familiar. The best part? You don't need any special equipment or hard-to-find ingredients. Everything can be found in your local grocery store, and the recipe is so simple that you can make it while helping the kids with their homework.

I've served this pudding at countless family gatherings, and it always sparks conversation. My Tita Linda, who's usually skeptical of "healthy" desserts, couldn't believe it was vegan. Even my Lola, who rarely strays from traditional Filipino sweets, asks for this pudding whenever she visits. It's become our family's favorite way to end a meal - something a bit different but still connected to our love for creamy, coconut-based desserts.

What started as an attempt to recreate a gelato shop experience has evolved into something uniquely its own - a dessert that bridges cultures and proves that sometimes the simplest recipes can be the most impressive. Whether you're looking to try something new or need a fail-proof dessert for your next family gathering, this olive oil pudding might just become your new go-to recipe, just as it has become mine.