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Vegan Olive Oil Pudding
Vegan Olive Oil Pudding

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

Servings: 4 People
Author: Rezel Kealoha
  • 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
  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.