1. Make pandan juice. If using fresh pandan leaves, chop them into 1-inch pieces, place them in a food processor with water, and blitz until they are chopped small. Strain the mixture over a cheesecloth or a fine mesh sieve to a beautiful green juice.  

We'll be using this thin liquid and discard the pandan paste fibers. If using store-bought juice, skip this step.

2. Combine Ingredients. Combine coconut milk, evaporated milk, sweetened condensed milk, tapioca starch, salt, sugar, and pandan juice in a saucepan. Whisk until smooth.

3. Add the pandan extract. Use as much as you'd like for the green color. Whisk some more until you have the color green of choice.

4. Cook over medium heat. Place the saucepan over medium heat, pour the mixture into a saucepan, and stir until the sugar dissolves and the pandan egg mixture thickens.  

5. Allows mixture to thicken. Lower the temperature to medium-low heat and keep stirring. Use a whisk to lift the surface of the custard and see if you get a thick custard-like texture. You want it thick but not stiff peaks thick.

6. Serve Warm. Remove from heat. Wait for the custard to cool down for a couple of minutes. Use a rubber spatula to scrape out all the gooey goodness, and serve warm in a small bowl. Serve with your choice of accompaniments, such as Chinese donuts, bread, or croissants. 

Serving Tips. If serving many guests, use smaller bowls for individual servings so guests can have their own to prevent double dipping! (;