In a large saucepan, mix the coconut cream, coconut milk, vanilla, orange blossom water and spices with the salt.
Put it over medium heat and move it constantly until it boils.
Remove the spices (cinnamon, brads) and add the cornstarch (diluted before in a little water) cook over medium heat until it boils and thickens
Remove from heat. Pour into a mold or glasses (we used individual molds).
Cool to room temperature and refrigerate for at least 2 hours.
If you do it in the mold, when cold pour it on a
plate or tray and sprinkle with cinnamon. .