Combine coconut milk, honey, and arrowroot in a heavy-bottom pot. On medium-low heat, whisk the ingredients together. Continue to whisk gently until thickened—be sure pudding doesn’t burn. Once thickened add vanilla, cardamom, orange zest, and a pinch of salt. Carefully pour into four 4 oz ramekins and refrigerate for at least 4–6 hours or until it is set. Top with compote.