Coconut Custard with Strawberry Compote and Pistachios

Pudding:
7 egg yolks
1/2 c sugar
5 tbsp tapioca starch
1 Tbsp vanilla
1 pinch salt
4.5 cups canned coconut milk

Compote:
3 c strawberries halved
3-4 tbsp brown sugar
1/2 tsp cinnamon
Juice of 1/2 lemon
Serve with chopped pistachios and rose petals and/or shredded coconut if desired.

Pudding:
Whisk the yolks and sugar in a pot until light and fluffy 2-3 minutes. Add the starch and vanilla. Whisk until thick and smooth. Whisk in the coconut milk and place on a medium flame for 5-7 minutes whisking throughout until the mixture becomes thick and costs the back of a spoon. Pour into cups, cover with plastic wrap and refrigerate 2-3 hours.
Compote:
Add all ingredients into a pot and cook over medium flame for 5-7 minutes until the fruit is broken down.
Spoon over pudding and top with pistachios, coconut and/ or rose petals if using.