Place the sugar, water, and lemon juice in a saucepan over medium heat. Stir with a wooden spoon until the sugar dissolves.

Once the mixture comes to a boil, reduce the heat to low and let it simmer uncovered for 7 minutes.

Add the orange blossom water and simmer for another minute. Remove from the heat and set aside to cool completely.

In a pot, combine the milk, desiccated coconut, cornstarch, and crushed mastic gum.

Place the pot over medium-high heat, whisking constantly until the mixture comes to a boil and thickens.

Stir in the orange blossom water and whisk until well combined, allowing its lovely aroma to infuse the pudding.

Divide the pudding evenly among small ramekins and set aside to cool completely.

Cover each ramekin with plastic wrap and refrigerate until the pudding is thoroughly chilled.

Meanwhile, grind the pistachios in a food processor until finely chopped.

Just before serving, garnish each ramekin with ground pistachios, if desired, and drizzle with sugar syrup to taste.

Enjoy this creamy Lebanese Ashtalieh, scented with orange blossom water and finished with your preferred amount of sugar syrup!