In a small saucepan, combine the shredded coconut, palm sugar or coconut sugar, sea salt cook over medium heat.

Add in water 1 tablespoon at a time, until the mixture can be clumped together, without it being too wet.

Remove from heat and let cool slightly.

Divide the filling into 6 equal portions and use your hands to form each portion into a ball, lightly squeezing to hold its shape.

Place onto a plate and cover. Set aside.

In a blender, combine the pandan leaves with the milk and blend until smooth.

Strain the pandan milk into a bowl and discard the pandan pulp.

Add in the sugar and yeast and give it a stir, set aside for about 5 minutes to activate the yeast.

In a mixing bowl fitted with a dough hook, add in the flour and oil.

Once yeast is active, add the yeast mixture to the flour and knead until the dough is soft, shiny and forms a thin windowpane.

If the dough is too wet, add in 1 tablespoon of flour, until the dough comes together.

Transfer the dough into a lightly oiled bowl and cover with a damp cloth. Place in a warm location for the dough to double in size, about 60-90 minutes.

Once the dough has risen, divide the dough into 6 equal portions.

Roll each dough into a round ball and flatten with a rolling pin.

Add a coconut filling to the centre of the dough and pleat to seal.

Place the bun seam-side down onto a baking tray lined with parchment paper.

Repeat with the remainder.

Cover the buns with a damp cloth or plastic wrap and let it rise in a warm location, until slightly puffy.

Remove from oven and let cool on a wire rack.

Enjoy the buns slightly warm or at room temperature.