Mango Pudding

Ingredients 4 cups canned coconut milk 1/2 cup cornstarch 2/3 cup sugar 1 tablespoon orange blossom water 1/2 teaspoon coarse salt 1 can of Pacha Mango, for garnish Mint leaves, for garnish ​ Directions Rinse six 6-ounce ramekins under running water. Place on a baking sheet; set aside. Place 3/4 cup coconut milk and cornstarch in a small saucepan; stir until cornstarch is dissolved. Add remaining coconut milk, sugar, orange blossom water, and salt. Cook over medium-high heat, stir