Mix the arrowroot and cardamom in a saucepan, add the coconut milk and almond milk, and whisk to incorporate.
Bring to boil over low heat and whisk for 2 or 3 minutes, until it thickens.
Remove from heat, add the rose water and maple syrup, and whisk to incorporate.
Add the fresh berries into the blender and puree until smooth.
Divide the puree into the serving jars or bowls, and top with pudding.
Refrigerate until completely cooled, then serve garnished with fresh fruits.