Servings
Font
Back
0 from 0 votes

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.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 25 mins
Servings: 4
Calories: 285 kcal
Course: Side Dish , Dessert , Snacks
Cuisine: Filipino

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

    Cup of Yum
  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.
  6. 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.

Notes

  •  
  •  
  •  
  •  
  •  
  • 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.
  •  
  • Luxurious Vegan Olive Oil Pudding
  • 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
  • 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
  • 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
  • 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
  • Store covered in refrigerator up to 5 days
  • Do not freeze
  • Best served chilled
  • No reheating required or recommended
  • 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

Nutrition Information

Calories 285kcal (14%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 24g (37%) Saturated Fat 15g (75%) Polyunsaturated Fat 0.003g Sodium 45mg (2%) Potassium 0.4mg (0%) Fiber 0.1g (0%) Sugar 12g (24%) Calcium 2mg (0%) Iron 0.01mg (0%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 285

% Daily Value*

Calories 285kcal 14%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 24g 37%
Saturated Fat 15g 75%
Polyunsaturated Fat 0.003g 0%
Sodium 45mg 2%
Potassium 0.4mg 0%
Fiber 0.1g 0%
Sugar 12g 24%
Calcium 2mg 0%
Iron 0.01mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.