Let’s make the brown sugar syrup first. In a pot, mix dark brown sugar, water, and pandan leaf. Simmer, don’t let it boil long time, just enough to dissolve sugar. Take off from heat.

Beat whipping cream and sugar until creamy, then add in desiccated coconut, set to side

Beat cream cheese block until creamy, then mix it into whipped cream

In a bowl, mix milk, pandan paste, and brown sugar, and heat mixture in microwave to slightly warm, 25-30 seconds

Dip ladysfingers in milk, lay them on pan and top with some cream. Repeat this step until all ladysfingers and cream are used up

Drizzle top with brown sugar syrup (at this point the syrup will be thickening), and chill for at least 4 H before serving