1/3 cup cornstarch, 4 cups coconut milk, 2/3 cup of sugar, 1 tbs orange blossom (optional) 1/2 tsp salt, ground cinnamon.

In pot stir cornstarch into 1/4 cup of milk until blended; stir in sugar, orange blossom water (if using) salt and remaining milk.  Over medium-high heat, cook stirring occasionally until mixture thickens and comes to a boil.  Evenly divide among cups, cool, and refrigerate for at least two hours.  You can either remove from cups or leave in and dust with cinnamon.

White Chocolate Coconut Mousse

1 oz bittersweet chocolate melted

1 ½ cup low fat milk

1 pkg (1oz) instance white chocolate pudding mix

¼ tsp coconut extract

2 cups thawed frozen whipped topping

Toasted coconut and chocolate dipped almond slices optional as garnish

 

Transfer melted chocolate to small plastic food storage bag; snip small hole in one corner.  Decorate pipe chocolate onto insides of 4 (6oz) glass serving dishes.  Refrigerate until chocolate has set, about  5 mins.  Meanwhile in large bowl, whisk together milk, dry pudding mix and extract until thick and smooth, 1-2 mins.  Fold in whipped topping; divide among prepared dishes.  Refrigerate until well chilled about 1 hour.