Pandan jelly and tapioca pearl and coconut milk syrup

Ingredients for pandan jelly
1. Water 700ml
2. Jelly powder 10g
3. Sugar 80g
4. Pandan juice (from 8 pandan leaves) 200ml

Ingredients for tapioca pearl
1. Green tapioca pearl, Jade Leaf brand 110g
2. Water (to boil tapioca) 1,000ml

Ingredients for coconut milk syrup
1. Coconut cream 500ml
2. Sugar 110g
3. Salt ½ tsp
4. Young coconut flesh 150g

Methods
1. Add water in a pot and pour in jelly powder.  Let it soak for about 10 minutes.
2. Blend pandan leaves in a blender until fine.
3. Sieve out the pandan juice.
4. After 10 minutes, boil the jelly and continue stirring until melted.
5. Add sugar and stir until melted.
6. Add pandan juice.  Stir to combine.
7. Sieve the liquid through a cheesecloth, then pour in a pan.  Set aside until the jelly sets.
8. Pour coconut cream in a pot, follow by sugar and salt.  Turn the heat on low.  Stir continuously until heated.
9. Once the coconut cream is heated through, add young coconut flesh.  Stir until heated through again.  Turn off the heat.  Set aside until cool.
10. Boil water in another pot.  Add tapioca pearls until cooked. Stir continuously.
11. Pour the cooked tapioca pearls through a fine-meshed sieve, then rinse in ice cold water.
12. Once the jelly is set, cut into small squares.
13. In a mixing bowl, mix in jelly, tapioca and the cooled coconut milk syrup.  Stir to combine.  Chill in the fridge before serving.