What to do: 1. Heat coconut milk in a sauce pan on medium-low heat. Add quartered beet. Grind cardamom in a coffee grinder and stir . teaspoon of the ground spice into the coconut milk. Once the milk boils, turn heat to low. When the coconut milk turns pink remove the beets.Mix cornstarch with rose water and cold water, and whisk together to dissolve corn starch. Add this mix to the coconut milk and whisk quickly. Whisk in sugar and continue stirring until pudding thickens. Pour into bowls and chill to thicken. Garnish with rose petals.