Pandan Pops

1 . Stage

In a medium saucepan over medium-high heat, bring water, granulated sugar, pandan leaves, and salt to a boil, stirring frequently to dissolve sugar.

2 . Stage

Reduce 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.

3 . Stage

Remove pandan leaves from tea, wringing them to squeeze out any liquid; discard leaves. Stir in pandan extract, if using. 

4 . Stage

Pour pandan tea into 6 (4-oz.) ice-pop molds, filling to the top. Cover and insert a stick into each mold. Freeze overnight.

5 . Stage

In a small heatproof bowl, microwave chocolate and oil in 30-second increments, stirring between each, until melted and smooth. Let cool slightly.

6 . Stage

Run molds under lukewarm water to loosen, about 10 seconds. Arrange on a chilled plate.

7 . Stage

Using a spoon, drizzle chocolate on top of pops. Immediately sprinkle with coconut since chocolate will harden quickly.