Make the pandan juice

• Place the pandan leaves in the blender with the water and blitz until grainy.
• Strain through a sieve, squeezing out as much liquid as possible.
• Filter the juice through coffee filters, then refrigerate until ready to use.

Prepare the soaking liquid

• Combine the fresh pandan juice with the coconut milk, part of the Malibu and the vanilla.
• Mix well and set aside in the fridge.

Make the coconut mousse

• Whisk the coconut cream with the mascarpone, the remaining Malibu and the vanilla until smooth.
• Let the mixture set well in the fridge before incorporating the whipped cream.
• Whip the cold cream to soft peaks and fold it into the set mousse quickly.

Soak the ladyfingers

• Dip the ladyfingers briefly into the pandan-coconut liquid so they are moistened but not soggy.

Assemble and plate

• Pipe the mousse with a piping bag over the soaked ladyfingers, or layer everything in glasses.
• Refrigerate until serving.

Finish the dessert

• Temper the white chocolate and drizzle or shape it over the dessert.
• Optionally, melt the white chocolate with the coconut milk and Malibu to make a cream and spoon it over.