Puerto Rican coconut pudding. Adapted from a recipe from the Associated Press. My changes are in parenthesis below. I replaced a portion of the coconut milk with richer, thicker coconut cream. The rose water and orange blossom water are my addition but are optional. You can substitute real vanilla extract or vanilla bean paste instead. Reduced fat coconut milk doesn't work well in this pudding.
1In 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.
2Remove from the stove and stir in the orange zest, (rose water and orange blossom water if using) and/or vanilla paste/extract. Pour the pudding into a 9-by-9-inch baking dish or individual ramekins. (I use and prefer clear glass ramekins).
3In 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.