In a deep, heavy-bottomed pot, combine all the ingredients while cold and stir well. Place over medium heat and continue stirring.

Stir the mixture from the center outward, repeating this motion and stirring constantly to prevent the pudding from sticking to the bottom of the pot.

Keep on low heat for at least 45 minutes, or until bubbles appear on the surface and the mixture thickens.

Pour the pudding into glass cups or bowls. This amount makes about 12 servings.

Once completely cooled, garnish with shredded coconut and nuts.

Note: For best results, soak the nuts a day in advance, drain, and lightly toast the pistachios and almonds before using.