In a small pot, combine 1 1/4 cup coconut water with a knot-tied pandan leaf. Simmer on low heat for 5 minutes. Whisk in 3/4 cup sugar until it dissolves completely, then allow it to cool.

In a separate pot, mix 1 cup coconut milk, 1/2 cup coconut water, and 1/8 teaspoon table salt. Add another pandan leaf and simmer on low heat for 5 minutes. Let it cool completely.

In a heat-proof bowl, whisk together 4.2 oz of tapioca starch and 0.9 oz of mung bean starch. Gradually add 2/3 cup boiling water mixed with 5 drops of green food coloring, stirring until a rough dough forms. Knead until smooth, then roll out and cut into noodles.

Bring water to a boil in a pot. Carefully drop in your noodles. They’re ready when they float to the surface (about 1-2 minutes). Transfer them to a bowl of ice-cold water to cool.

In serving bowls, layer the noodles, top with julienned jackfruit, drizzle with the syrup, and finish with the coconut milk. Don’t forget to add lots of ice to keep it chilled and refreshing!