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Coco Caviar Recipe by Mia Khalifa

Coco Caviar Recipe by Mia Khalifa

A 4-ingredient dessert: coconut ice cream, caviar, flaky salt, and a generous drizzle of EVOO. From Copenhagen's Kong Hans Kælder, by way of Mia Khalifa. Salty, sweet, briny, earthy — no cooking required.

By Mia Khalifa | Published April 30, 2026

Jump to Recipe
Prep 5 min
Cook 0 min
Total 5 min
Easy

Why We Love This Recipe

This is what raw olive oil is built for. Because nothing here gets cooked, the polyphenols in your EVOO stay 100% intact — including hydroxytyrosol, the most studied polyphenol for cardiovascular and cognitive health. A drizzle of high-phenolic olive oil delivers the same compounds celebrated in Mediterranean longevity research, with zero degradation from heat.

The "earthiness" Mia describes is the polyphenols at work. A truly high-phenolic EVOO has a peppery, slightly bitter finish that comes from compounds like oleocanthal and hydroxytyrosol — the same bioactives linked to anti-inflammatory effects. On a dessert this rich, that bitter-grassy note grounds the sweet coconut and briny caviar in a way no neutral oil ever could.

Caviar adds protein, omega-3 fats, vitamin B12, and selenium. Coconut ice cream contributes medium-chain triglycerides and a dairy-light fat profile. Flaky salt sharpens everything. Five minutes, four ingredients, real complexity.

View Nutrition Facts

Watch the Recipe

Recipe Success Tips

Use a high-phenolic olive oil — this is where it shines.

Mia talks about the olive oil 'grounding' the dish, and the earthiness she's describing is exactly what high polyphenol content tastes like. Olivea Ultra High Phenolic EVOO at 1,000+ mg/kg has the peppery, slightly bitter finish that cuts through the sweet coconut and briny caviar. A neutral oil will get lost.

Don't skimp on the caviar.

Mia's words: a generous portion, no muddy stuff — you want visible beads and pearls. Skip the cheap stuff; sub-$50 caviar tends to read fishy and salty rather than briny and clean. If real caviar isn't in budget, swap in trout roe — much more affordable, same satisfying pop and texture.

Use a real flaky finishing salt — not table salt.

Mia carries Jacobsen Salt Co. with her (yes, in her travel bag), but Maldon, Halen Môn, or Cyprus flake all work. The point is the texture: large, dry, brittle crystals that crunch on contact and dissolve cleanly. Table or fine sea salt will turn the ice cream watery in seconds.

Chill the bowls before plating.

Coconut ice cream melts faster than dairy because it's more water-rich. Stick the serving bowls in the freezer for 10 minutes before assembly. You want the ice cream to hold its shape long enough to enjoy the layered flavor, not turn into soup before bite three.

Drizzle the olive oil last.

Layer order: ice cream, caviar, salt, olive oil. Drizzling the oil last lets it pool and bead on the cold surface — visually beautiful, and you get the full hit of fresh EVOO on every spoonful.

Ingredients

2
servings
  • 2 Tbsp Olivea Ultra High Phenolic Extra Virgin Olive Oil
  • 1/2 cup high-quality coconut ice cream
  • 2 Tbsp high-quality caviar (or trout roe)
  • 2 large pinches flaky finishing sea salt (Jacobsen, Maldon, or similar)

Kitchen Tools You'll Need

Small Serving Bowls (chilled)
Ice Cream Scoop
Mother-of-Pearl or Small Spoon (for caviar)

How to Cook Coco Caviar Recipe by Mia Khalifa

PREP

1
Place two small serving bowls in the freezer for 10 minutes. Coconut ice cream melts fast — a chilled bowl buys you time.
2
Open the caviar tin and have the flaky salt and Olivea EVOO within arm's reach. Once you start, the dish comes together in under a minute.

ASSEMBLE

3
Pull the bowls from the freezer. Spoon 2-3 generous spoonfuls of coconut ice cream into each (about 1/4 cup per bowl). Smooth the top slightly so the caviar has a flat surface to rest on.
4
Spoon a generous mound of caviar over each scoop — about 1 tablespoon per bowl. Don't be shy. Use a mother-of-pearl spoon if you have one (metal can react with caviar's flavor).
5
Crush a large pinch of flaky sea salt between your fingers and let it fall over the caviar. You want big, visible crystals — Mia uses Jacobsen.
6
Drizzle Olivea Ultra High Phenolic EVOO generously over the top — about 1 tablespoon per bowl. The oil should pool and bead on the cold surface in glossy beads.

SERVE

7
Serve immediately. Eat with a small spoon, scooping ice cream, caviar, salt, and oil all in one bite. The flavor peaks in the first three bites — after that the ice cream starts melting into the caviar.

Recipe Notes

Mia learned this dessert at Kong Hans Kælder, the oldest restaurant in Copenhagen, set in a 250-year-old building that historically served as the cellar of King Hans. The restaurant is Michelin-starred and known for elevating simple Nordic ingredients into surprising combinations. Coco caviar is one of theirs — minimalist, unexpected, and entirely about ingredient quality.
Caviar is the splurge — if it's not in budget, trout roe ($30-40 for a similar serving) gives you the same pop and brininess at a fraction of the price. Don't have coconut ice cream? Vanilla bean works in a pinch but loses the tropical contrast that makes the dish. The olive oil and flaky salt are non-negotiable.
Date night, dinner-party finale, or any time you want to spend $0 on technique and 100% on ingredients. Mia's words: 'a good way to impress without having to spend time cooking.' Five minutes, four ingredients, all flavor.
This is the no-cook use case that high-phenolic EVOO is built for. The peppery bitterness of a 1,000+ mg/kg polyphenol oil grounds the sweet coconut and briny caviar in a way no neutral oil could. Heat-stable cooking oils can't do this — only raw, premium EVOO carries enough flavor compounds to hold its own against caviar.

Nutrition Facts per Serving

Nutrition Facts
Serving size 1 bowl (1/4 cup ice cream + toppings)
Calories 260
% Daily Value*
Total Fat 23.5g30%
Saturated Fat 7.5g38%
Trans Fat 0g
Unsaturated Fat 15g
Monounsaturated Fat 12g
Polyunsaturated Fat 2g
Cholesterol 95mg32%
Sodium 430mg19%
Total Carbohydrate 12g4%
Dietary Fiber 0g0%
Total Sugars 9g
Includes 8g Added Sugars 16%
Protein 5g10%
Vitamin B12 2.2mcg92%
Vitamin D 0.4mcg2%
Calcium 25mg3%
Iron 1mg5%
Selenium 18mcg33%
* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

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Frequently Asked Questions

Coco caviar is a four-ingredient dessert: high-quality coconut ice cream topped with caviar, flaky sea salt, and a drizzle of premium olive oil. It originated at Kong Hans Kælder in Copenhagen — a Michelin-starred restaurant set in a 250-year-old former royal cellar. The combination is salty, sweet, briny, and earthy in a way no single component prepares you for.
Kong Hans Kælder in Copenhagen — the oldest restaurant in the city, set in what was historically King Hans's cellar. It's Michelin-starred and known for elevating Nordic ingredients with surprising combinations. Mia Khalifa learned this dessert there and now calls it her favorite dessert in the world.
Use the highest-phenolic EVOO you can get. Olivea Ultra High Phenolic at 1,000+ mg/kg is ideal — its peppery, slightly bitter finish 'grounds' the sweet coconut and briny caviar in a way Mia describes as earthy. A neutral or low-quality oil will disappear in this dish.
Quality matters more than the specific variety. Look for caviar with distinct, glossy beads that pop on the tongue — not muddy or fishy. If sturgeon caviar is out of budget, trout roe is a great affordable substitute with similar texture and brininess for a fraction of the price.
Trout roe is the closest budget substitute. For a non-fish version, finely chopped Castelvetrano olives bring a similar salty-briny note with a different texture. The point of coco caviar is the savory-sweet contrast, so any high-quality salty, briny topping can deliver that.
A flaky finishing salt — Jacobsen Salt Co. (Mia's pick), Maldon, Halen Môn, or Cyprus flake. The texture is the point: dry, brittle crystals that crunch on contact. Skip table salt and fine sea salt — they dissolve immediately and turn the ice cream watery.
About 1 tablespoon (~15g) per serving — Mia describes it as a 'generous portion,' and she's right. A small pinch of caviar gets lost against the ice cream. A standard 30g tin serves 2 portions perfectly. If you want to scale up for more guests, plan on roughly 15g per person.
High-phenolic olive oil has a complex, slightly bitter finish that contrasts with sweet flavors much like salt does — it 'grounds' sweetness and adds dimension. This is why olive oil cake, Spanish bizcocho de aceite, and now coco caviar all work. The trick is using a real EVOO with character, not a refined or flavorless oil.
Yes to both — assuming the coconut ice cream you use is dairy-free (most are, but check the label; some brands cut coconut with dairy). All four ingredients are naturally gluten-free.
Mia Khalifa is a media personality and creator who shares food, travel, and lifestyle content. She discovered coco caviar at Kong Hans Kælder in Copenhagen and now considers it her favorite dessert. This recipe is shared on the Olivea blog with full attribution to her and to Kong Hans Kælder, where the dish originates.

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