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