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.