Pandan is one of my favourite flavours with origins in South East Asia and is absolutely fragrant.
Also, we will be making sweetened coconut which is sweetened by Gula Melaka, known as Palm Sugar. However, you can feel free to omit the coconut and instead use the sweetened coconut milk or just kaya (coconut jam).
Nonetheless, should you prefer something neater, omit the shaved coconut, or make it as a filling in small little buns instead of swirls. Ultimately, I still picked swirls as I find it enticing and creative. Done in swirls, this Pandan Coconut Swirl Bread will be messy to eat but will retain its superb taste. Therefore, do serve it in a plate or bowl for the best experience!