1 can chilled full fat coconut milk (chill for 12-24 hours)
2 large pasture raised eggs
4 tbsp local honey
2 tbsp rose water (make sure to a buy a brand with no sugar or syrups / additives)
1/2 tsp cardamom powder
1/4 tsp cinnamon powder
1/4 tsp fennel powder
1/4 tsp nutmeg
Strands of saffron, a handful of crushed blanched almonds / pistachios, and rose petals for garnish
Pour chilled can of coconut milk, nutmeg, honey, rose water, cardamom powder, cinnamon powder, and fennel powder in a pot. Whisk well at first until ingredients combined. Then, leave pot on low-medium heat. Stir continuously until steaming. May take some time. Mixture should thicken over time. Ensure milk does not boil.
Beat 2 eggs and slowly pour into the steaming coconut milk while blending with an immersion blender (or pour steaming milk into a blender and slowly pour in beaten eggs until fully blended).
Pour thick mixture into ramekins (should fill 5-6).
Place in fridge for at least 6-8 hours until consistency has thickened and is creamy.
Top with saffron strands, crushed pistachios, almonds, and rose petals.
Serve chilled and enjoy!