Combine the coconut milk, 2 tbsp sugar, cashews, and cornstarch in a saucepan. Bring to a simmer over medium heat, stirring occasionally until heated through. This may take up to 5 minutes.
Pour into a high-speed blender and add in the Rose and Tahitian Bean flavourings and salt. Blend on high until smooth and creamy, about 30 seconds
Pour into 4 ramekins or dishes of choice, ensuring they are heat-safe if you plan on torching the sugar on top. Place in the fridge to set for at least 2 hours or overnight (the longer it sits, the thicker it will become).
Before serving, evenly sprinkle the tops with remaining sugar – approximately 1/2 tbsp each. Use a kitchen torch to caramelize the sugar and create a crispy topping (it should be golden brown with darker spots throughout). Enjoy!