1. Combine the water, agar-agar powder, sugar, pandan extract and optional pandan leaves in a medium saucepan.

2. Bring to a boil and cook according to the agar package directions, stirring until the powder and sugar dissolve completely.

3. Remove the pandan leaves. Pour the mixture into a shallow container, let it cool and refrigerate until firm, about 30–60 minutes.

4. Cut the jelly into small, even cubes. Measure 2 cups for the salad and ½ cup for the garnish.

5. Drain the young coconut meat and slice it into thin, bite-size strips. Measure 2 cups for the salad and ½ cup for the garnish.

6. Drain the nata de coco and kaong thoroughly in a sieve.

7. Whisk the chilled all-purpose cream, condensed milk, evaporated milk, pandan extract and vanilla extract in a large bowl until smooth.

8. Gently fold the 2 cups of young coconut strips into the dressing.

9. Stir in the 2 cups of pandan jelly cubes, distributing them evenly.

10. Fold in the drained nata de coco and kaong, along with the mini marshmallows if using.

11. Spoon the mixture into a large, deep rectangular glass dish and spread it evenly.

12. Top with the reserved jelly cubes and coconut strips. Sprinkle the shredded coconut over the surface.

13. Cover and refrigerate for 2–3 hours, until thoroughly cold.

14. Scoop into individual dessert bowls and serve chilled.