2 cups milk
6 tbsp. cornstarch
1 tbsp. rose water
1/2 cup whipping cream
3/4 cup sugar
1/8 tsp. red food coloring
1 tbsp. roughly chopped toasted
   pistachio nuts
2 tsp. shredded coconut

1. In a small bowl, whisk together 1 cup of the milk, the cornstarch, and  1/2 tbsp. of the rose water until the cornstarch dissolves completely; set cornstarch mixture aside. In a 2-qt. saucepan bring the remaining milk, the cream, and 1/2 cup sugar to a simmer over medium heat. Whisk in the reserved cornstarch mixture. Cook, stirring constantly, until the pudding thickens, approximately 4 minutes. Pour the pudding into four 5-oz. serving dishes. Let the mixture cool to room temperature, cover with plastic wrap, and refrigerate until chilled, about 2 hours.