Orange Blossom Syrup

1. Whisk together orange blossom water and sugar in a small saucepan, bring mixture to a simmer over medium-low heat and reduce until a thick syrup is formed. The texture should be thinner than honey.

Coconut Malabi

1. Whisk together the coconut milk and sugar in a medium pot and bring to a light boil over medium heat.
2. Separately, whisk together the corn starch and water then slowly pour into the boiling coconut milk, whisking continuously. Continue whisking the malabi until thick, around 5 minutes.
3. Remove the malabi from the stove and add a pinch of salt and the orange blossom syrup. If you only want a hint of orange blossom, you can add just a few tablespoons.
4. Spoon the malabi into individual cups and set aside to cool completely before placing in the refrigerator. The malabi will continue to set into a pudding consistency.

Grapefruit Curd

1. Whisk together the grapefruit juice and sugar in a small saucepan over low heat to dissolve the sugar. Remove the pan from the heat and cool slightly.
2. Whisk together the eggs and egg yolks then slowly add to the grapefruit juice mixture, whisking continuously or the eggs will curdle.
3. Cook the curd, whisking continuously, over low heat until thick and bubbly.
4. Pour the curd through a fine mesh sieve into a bowl or container and place a piece of plastic wrap directly on top of the surface of the curd. Then cover the container and refrigerate the curd until ready to use.

Assembly

1. Spoon some grapefruit curd on top of each cup of malabi then sprinkle with toasted shredded coconut and toasted unsalted pistachios.