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Place the mastica and granulated sugar in a stainless steel mixing bowl and crush with a pestle until you have a fine sand-like consistency, set aside.(this is a crucial step to help the mastica dissolve in the milk)
Combine the milk, cream and cornflour in the pot making sure there are no lumps (use a whisk) before you place it on the stove. Continuously stir on medium heat for approximately 12-15 minutes until it thickens and add the mastica and the scented waters.
Stir rigorously for one minute to combine the flavours and remove from the heat. It should be thick enough to coat the back of a spoon. Pour directly into a serving dish and whilst it's still hot scatter the ground pistachios so they stick to the pudding and form a crust. Allow to cool to room temperature and cover with cling wrap and place in the fridge overnight to set.
Add sugar and water to a pot and bring to a boil for 5 minutes. Add the orange blossom water and lemon juice and boil for an additional 5 minutes until the mixture begins to thicken. Remove from the heat and use according to the recipe or allow to cool before storing in a jar.
Serve the pudding cold and garnish with plenty of desiccated coconut, atter and rose petals.