Preparation:

1. To make the pandan juice, use a mortar and pound the pandan leaves. Then, in a pot, boil the pandan leaves in one cup of water until the water becomes green. Pour the pandan juice through a filter to separate the leaves. Reserve 1 tablespoon of the pandan juice for the jelly.
2. To make the pandan jelly, dissolve gelatin in boiling water. Stir well over low heat. Then, add sugar and boil for 10 minutes. Stir continuously. Then allow it to simmer.
3. Put the reserved pandan juice into the boiling gelatin and stir well until it begins to vigorously boil.
4. Pour the mixture into a small square plate or dessert mold and let it cool until it forms.
5. To make the coconut milk topping, dissolve gelatin in the coconut milk and add sugar. Keep stirring well until boiled. Add salt.
6. While the coconut milk jelly topping is still hot, pour the topping over the slightly formed pandan jelly so that they will stick together. Then, let it cool.
7. Before serving, cut the jelly using a jelly cutter into small pieces.

Note : Pandan is the natural food colouring for green color.