Toast the pistachios for 2 minutes, moving them continuously.
Blend milkadamia Unsweetened, sugar, and the pistachios at full speed untilthe pistachios are fully incorporated. Strain the mix.
On a pot, mix the cornstarch with the liquid blend. Whisk until fullyincorporated.
Heat up on low and stir continuously between 2 and 5 minutes until the mixthickens into a creamy consistency. Remove from the stove before your custard reaches the desired thickness (as it will continue thickening) and keep stirring for another minute.
Divide between 6 individual cups, sprinkle with ground pistachios and shredded coconut for some crunch, cover, and chill until serving.