In a medium saucepan, add the coconut, palm sugar (or brown sugar), knotted pandan leaves (or pandan extract), water, and a pinch of salt.
Bring a simmer over low heat. Stir until all the coconut has been coated with the sugar and is relatively dry, with not much moisture left behind. Scoop the coconut mixture into a clean bowl and let cool.
Make the crepes:
In a large bowl, whisk together the egg, milks, oil and pandan extract. Add in the flour, tapioca starch, and salt. Stir to combine, but do not overmix.
Heat a small frying pan over medium heat.
Pour approximately 2 tablespoon of batter into the pan and cook only on one side for about 2 minutes. Carefully remove the crepe and cool on a wire rack. Repeat with the remaining batter.
Place a pandan crepe on clean work surface.
Take about 1 teaspoon of coconut filling and place it in the center of the crepe.
Roll up the crepe and fold in the sides to enclose the filling. Place seam-side down. Repeat with the remaining crepes.