Adapted from a recipe from Associated Press. My changes are in parenthesis below. I replaced a portion of the coconut milk with coconut cream. The rose water and orange blossom water are my addition and are optional. You can substitute pure vanilla extract or a little bit of vanilla bean paste instead.

Ingredients

8 serv.

sugar↗1⁄2 cup
divided, plus
sugar↗1 tablespoon
divided (reduced from 2 tablespoons)
arrowroot1⁄2 cup
(subbed for cornstarch)
coconut cream↗20 ounces
coconut milk↗6 ounces
orange zest↗2 teaspoons
(original recipe specified the zest of a whole orange)
salt↗1 pinch
ground cinnamon↗1⁄2 teaspoon
(reduced from 1 teaspoon)
rose water↗1⁄2 teaspoon
orange blossom water↗1⁄2 teaspoon

Step-by-step instructions

1
In a medium saucepan, whisk together 1/2 cup of the sugar and the arrowroot. Whisk in the coconut cream, coconut milk and salt, then set over medium heat. Whisk until simmering and thickened-do not boil! Reduce heat if necessary.
2
Remove from the stove and stir in the orange zest, rose water and orange blossom water. Pour the pudding into a 9-by-9-inch baking dish or individual ramekins. (I used ramekins).
3
In a small bowl or cup, mix together the remaining 1 tablespoon of sugar with the cinnamon. Sprinkle the mixture over the pudding, then cover and refrigerate until set and completely chilled, about 2 hours.

Source: food.com

Original recipe ↗

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