Ingredients
3 c. water
1/2 c. granulated sugar
2 frozen pandan leaves, thawed and tied into knots
1/4 tsp. kosher salt
1 to 2 drops pandan extract (optional)
1/2 c. white chocolate chips
1 1/2 tsp. vegetable oil
Unsweetened shredded coconut flakes, for sprinkling
Preparation
Step 1In a medium saucepan over medium-high heat, bring water, granulated sugar, pandan leaves, and salt to a boil, stirring frequently to dissolve sugar.Step 2Reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until reduced and thickened, about 10 minutes. Remove from heat and let cool to room temperature, at least 30 minutes or up to 2 hours.Step 3Remove pandan leaves from tea, wringing them to squeeze out any liquid; discard leaves. Stir in pandan extract, if using. Step 4Pour pandan tea into 6 (4-oz.) ice-pop molds, filling to the top. Cover and insert a stick into each mold. Freeze overnight.Step 5In a small heatproof bowl, microwave chocolate and oil in 30-second increments, stirring between each, until melted and smooth. Let cool slightly.Step 6Run molds under lukewarm water to loosen, about 10 seconds. Arrange on a chilled plate.Step 7Using a spoon, drizzle chocolate on top of pops. Immediately sprinkle with coconut since chocolate will harden quickly.
