Add pandan leaves and 60 ml of water to a blender. Blend on high for 30 seconds until the leaves are finely broken down and the water turns deep green.

Strain the blended mixture through a fine-mesh sieve into a small saucepan, pressing the solids firmly with the back of a spoon. Discard the fibrous pulp.

Add the remaining 60 ml of water and 80 g of sugar to the saucepan. Heat over medium-low until the sugar dissolves completely, stirring gently. Do not let it boil - keep the temperature around 85 C / 185 F.

Simmer for 3 minutes, then remove from heat. The syrup should be pale to medium green and coat the back of a spoon lightly. Let it cool for 5 minutes before using.

Pour 160 ml of well-shaken full-fat coconut milk into a small saucepan or milk pitcher. For a hot latte, heat to 60 C / 140 F. For an iced latte, keep it cold.

Froth the coconut milk using a handheld milk frother for 20 to 30 seconds until it's lightly foamy. Full-fat coconut milk won't form stiff peaks like dairy, but it will get creamy and slightly aerated.

For an iced latte: fill a tall glass with ice cubes. Add 15 ml of pandan syrup, then pour in the cold frothed coconut milk. For a hot latte: add 15 ml of pandan syrup to a warmed 300 ml cup, then pour in the hot frothed coconut milk.

Pull 2 double shots of espresso (total 120 ml). Pour the espresso slowly over the back of a spoon or directly down the side of the glass to create a visible layer on top.

Taste and stir. Add the remaining 15 ml of pandan syrup if you want more sweetness or pandan flavor. Serve immediately.