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.
Warm the pandan milk in a microwave for 15-20 seconds, until just lukewarm.
Add a few drops of pandan extract to the milk (optional).
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.
Preheat oven to 350°F/177°C.
Bake the buns at 350°F/177°C for 15-18 minutes, until slightly golden on top. If the buns are browning too quickly, add a piece of aluminum foil over top.
Remove from oven and let cool on a wire rack.
Enjoy the buns slightly warm or at room temperature.