This post is sponsored by Corto Olive Oil through an all expense paid press trip, however all thoughts and opinions are my own.

 

Vegan Olive Oil Pudding Inspired by an Amazing Gelato

 

A few weeks ago I was invited to learn about the process of making California olive oil with Corto Olive Co.  We were treated to many meals during the press trip, but one dish that I still distinctly remember was the olive oil gelato we had for lunch.  I can still taste the pureness of the olive oil against the sweetness of the cream with tiny bites of the flakes of sea salt.

Vegan Olive Oil Pudding

I was going to recreate a vegan version of the olive oil gelato, but there is already an excellent one created by The Moment.  I also kept forgetting to put my ice cream maker in the freezer so I kept thinking and thinking of how I can present the same type of dessert without it being frozen and without taking away the flavor of the olive oil.  Pudding, the answer was an easy vegan olive oil pudding.  You must make it with coconut cream, NOT coconut milk, as it will not solidify.

Vegan Olive Oil Pudding

Vegan Olive Oil Pudding

Vegan Olive Oil Pudding

It’s only made with 5 ingredients and you spend less than 10 minutes putting it all together.

 

Vegan Olive Oil Pudding
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Vegan Olive Oil Pudding

5 Ingredient, simple yet decadent dessert that is also healthy for you.

Servings 4 People
Author Rezel Kealoha

Ingredients

  • 1 can Coconut Cream
  • 1/4 cup Maple or Cassava Syrup
  • 1/4 cup Olive Oil (I used Corto Olive Oil)
  • 2 tablespoons Arrowroot Powder
  • Olive Oil for drizzling
  • Herb Salt
  • Basil

Instructions

  1. For the Pudding

    Place coconut cream and maple or cassava syrup in a sauce pan and bring to a low boil while mixing.  Add in the olive oil and let simmer for about 5 minutes and then add in the arrowroot powder.  Simmer for a further 10 minutes until it gets nice and thick making sure you are mixing the pudding the whole time.  I would suggest using a whisk to make sure there are no lumps in the mixture.


    Pour into some ramekins or small glasses and let cool at room temperature. Once fully cool place in the refrigerator for at least 4 hours to get firm.  Overnight is best.


  2. To Serve

    Drizzle some olive oil on top and then sprinkle some herb salt and finish with a sprig of basil.

    Enjoy!

Vegan Olive Oil Pudding

Corto Olive Oil is available for purchase through here.