-I use a rich, creamy soy milk for this recipe. You can, however, use your favorite nondairy milk. If you are using an unsweetened milk, you may want to add a touch more sugar. Or if your milk is already rather sweet, you may want to be more restrained with the sugar. Just taste it as you go but keep in mind that when you add in the cornstarch slurry, it will become slightly less sweet than before adding it.
-In many recipes, you can substitute the cornstarch with tapioca or arrowroot starch, but in this recipe, only cornstarch works. The others don't thicken this pudding in the way cornstarch does.
-Both
mastic and
orange blossom water can be found in Middle Eastern markets or online. If you can find one, but can't find the other, don't worry. As long as you use one of the two, the flavor will still be excellent.
-The best way to grind the mastic tears is in a mortar and pestle with a few teaspoons of the sugar. Or if you don't have a mortar and pestle, put the mastic in a small dish with some sugar and smash and grind them with the back of a spoon.
-This recipe makes around 6-8 servings.