In a saucepan, combine the rest of the almond milk, coconut milk, grapruit zest and vanilla. Let the mixture come to a simmer, then stir in the conrnstarch mixture and let it come to a boil. Let it cook for 2 minutes and the remove. Run the mixture trhough a sieve and then pour it into four small jars. Let cool completely before serving.
Just before servings top each jar off with a dollop of jam, a few segements of grapefruit and sprinkle with chopped pistachios.
Recipe by at https://fannythefoodie.com/2017/04/02/grapefruit-pots-de-creme/