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
Luxurious Vegan Olive Oil Pudding
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
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
Traditional Serving Suggestions
- Pair with fresh seasonal fruits (Sariwang Prutas)
- Serve after a light meal
- Offer small portions as it’s rich
- Traditional pairing with espresso or Filipino coffee
- Can be part of a dessert platter with other Filipino sweets
Troubleshooting
- Pudding didn’t set: Likely used coconut milk instead of cream, or didn’t cook long enough
- Lumpy texture: Didn’t whisk enough while adding arrowroot
- Separated layers: Mixture got too hot or wasn’t stirred enough
- Too firm: Too much arrowroot powder used
- Too loose: Not enough cooking time or wrong coconut cream
Ingredient Alternatives
- Maple/Cassava Syrup → Agave nectar or brown rice syrup
- Arrowroot Powder → Cornstarch (same amount)
- Herb Salt → Regular flaky sea salt
- Basil → Mint leaves or edible flowers
- Coconut Cream → No substitute recommended for this recipe
Storage & Reheating
- Store covered in refrigerator up to 5 days
- Do not freeze
- Best served chilled
- No reheating required or recommended
Variations
- Chocolate: Add 2 tablespoons cocoa powder
- Citrus: Add lemon or orange zest
- Coffee: Add 1 shot of espresso
- Matcha: Add 1 teaspoon matcha powder
- Ube: Add 2 tablespoons ube extract
FAQs
Q: Why use coconut cream instead of milk? A: Coconut cream has higher fat content necessary for proper setting. Q: Can I make this ahead? A: Yes, it’s actually better made 24 hours ahead. Q: How do I know it’s thick enough? A: It should coat the back of a spoon and leave a clear line when you run your finger through it. Q: Why did my pudding separate? A: Likely due to overheating or insufficient stirring during cooking. Q: Can I make this sugar-free? A: Yes, you can use monk fruit syrup or stevia, but texture may vary.
Nutrition
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.
