Make the Pudding

In a small saucepan add 1 cup of the almond milk and heat on med-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 well to dissolve. 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 and then place in the refrigerator to chill through, about one and a half hours.

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 1/2 cup.

Allow to cool and refrigerate in an airtight container for up to two months.

Put it all Together

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.