Pandan seems to go with coconut milk for everything. I made a different version of bread pudding at a friend's request. The custard before baking tastes awesome but somehow the coconut cream has the slight tengik smell after baking, but it's tolerable lah. I'm sensitive to such tastes. Tried the recipe from here , and the ingredients are: 1 small loaf of bread 1/2 cup sugar 3 eggs 2 cups of (200ml coconut cream + water) 7 blades of pandan leaves blended with 1 cup water Easy peasy, mix all the ingredients except bread (duh) and pout into baking tray, steam for 1/2 hour.
Because you CAN have your cake and eat it too.