Instructions

• First, make the pudding. In a small saucepan, add 1 cup of the almond milk and heat on medium-low. Add the sugar, lemon zest, and ground cardamom. Stir until sugar is dissolved.
• In a small bowl, combine the remaining 1 cup of almond milk with the cornstarch and stir until well dissolved. Add it into the saucepan, pouring it through a sieve to remove any lumps, stirring the whole time.
• Continue stirring mixture until it starts boiling or thickens. Stir in rose water, remove from heat, and pour into four single portion cups/bowls (½ cup each).
• Let it cool slightly on the counter, then place it in the refrigerator to chill through, about 1.5 hours.
• Next, make the syrup. Combine syrup ingredients in a small saucepan over medium heat. Bring to a boil and then simmer on low heat.
• Stir every 10 minutes for up to 40 minutes or until liquid has thickened to syrupy consistency. It will reduce to about a ½ cup.
• Allow to cool and refrigerate in an airtight container for up to two months.
• Just before serving, top each pudding cup with 2 tablespoons of pomegranate honey syrup and 1 tablespoon each of coconut and pistachios.
• Make this recipe year-round by substituting seasonal fruits and topping with a drizzle of honey or date syrup.