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–+ servings
Luxurious Vegan Olive Oil Pudding

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
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
 

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!