Wash a handful of fresh pandan leaves and blend them with a cup of water until smooth, then strain to collect the juice. Set aside.

In a medium-sized saucepan, combine the coconut milk, pandan juice, sugar, and salt. Stir well to ensure everything is mixed thoroughly.

In a separate bowl, mix agar-agar powder with 1/2 cup of water and let it sit for 5 minutes to hydrate.

Place the coconut and pandan mixture on medium heat and bring it to a gentle simmer. Stir continuously until it thickens slightly.

Once your mixture is warmed, add the hydrated agar-agar. Keep stirring until the agar-agar fully dissolves—this usually takes around 5 minutes.

Pour the mixture into a mold or individual serving cups. Allow it to cool to room temperature and then refrigerate for at least 2 hours or until set.

Once set, carefully unmold the jelly onto a serving plate and cut it into squares. You can also garnish it with fresh fruits, if desired.