1 For pandan water, bring the water to the boil in a large saucepan then add the pandan leaves. Turn off the heat, cover the saucepan, and leave to infuse overnight. The next morning, wring out the pandan leaves well to extract all the flavour. Discard the pandan leaves.

2 For pandan ganache, cut the pandan leaves into small pieces. Blend with the coconut cream until well combined and the mixture has turned green (but not brown!).  Pour into a saucepan and heat until simmering. Take off the heat then  cover with glad wrap and leave to steep for 10 minutes.

3 Meanwhile, weigh out the white chocolate and butter into a heatproof bowl.

4 Pass the pandan coconut cream through a sieve, reserving at least 260g of the cream. Transfer 260g of the heated coconut cream into a clean saucepan and once again bring to a simmer, then pour it over the white chocolate and butter, whisking to combine, ensuring that the chocolate and butter are fully melted and incorporated. The mixture should be completely smooth in texture with a light green colour. Once the ganache has cooled to room temperature, cover the bowl with cling film and leave to set overnight. On the day you plan to make the coconut pandan twice bakeds, transfer the set ganache into a piping bag.

5 For coconut frangipane, beat the butter and sugar in the bowl of a stand mixer fitted with a flat beater until pale and fluffy. Add the eggs one at a time, continuing to beat and waiting until each one is incorporated fully before adding the next. Mix in  the desiccated coconut and blanched almond meal. Transfer the frangipane into a piping bag fitted with  a size 11 star nozzle.

6 For pandan sugar syrup, place the pandan water and sugar in a small saucepan and stir over a medium heat until all the sugar is dissolved, then allow the syrup  to come to the boil. Once boiling, remove from the heat.

7 Preheat your oven to 180°C fan (350°F) and line a large baking tray with baking paper. Using a large serrated knife, cut the croissants in half.  Brush the cut side of both halves of each croissant generously with the warm pandan sugar syrup. Pipe a healthy wiggle of coconut frangipane on the bottom half of each croissant.

8 Cut a small hole in the tip of the pandan ganache piping bag (3–4 mm), then pipe a squiggle of ganache on top of the frangipane. Repeat for each of the 6 croissant bases. Replace the top half of each croissant, cupping your hand and gently securing each top. Finish each croissant off by piping a seam of coconut frangipane across the top, then garnish with flaked coconut.

9 Place the prepared croissants on the lined baking tray and bake for 20–25 minutes, until the frangipane inside is set. Check this by carefully lifting the lid of one of the croissants with a fork and checking the doneness of the frangipane. If it still looks like cake batter, it is not yet ready. Bake for a few more minutes and check again. Make sure in the final few minutes you keep an eye on them as you don’t want the coconut flakes to burn! Remove from the oven and allow to cool to room temperature. Once cooled, dust with icing sugar and serve.