Finely shred the coconut flesh.

Place a wok or skillet over medium heat and combine coconut water, palm sugar, and salt. Cook until the mixture begins to bubble and thicken.

Stir in the shredded coconut and continue to cook. Once bubbles surface, prolong the cooking until the mixture becomes sticky in texture.

Add shredded coconut.

Continue to cook and stir the mixture until the liquid is fully absorbed, ensuring it does not dry out completely.

Once done, transfer the mixture to a baking dish and allow it to cool down.

Prepare the white dough by combining glutinous rice flour and coconut milk in a large mixing bowl, kneading the mixture until a dough forms.

For the green dough, blend pandan leaves with water and strain the mixture through a sieve cloth to remove impurities and extract the pandan juice. In a mixing bowl, combine 2 tablespoons of the pandan extract, coconut milk, and glutinous rice flour, kneading them together to form a dough.

Set a pot on medium heat and add water along with butterfly pea flowers. The water will turn blue; once it does, introduce fresh lime juice until the liquid changes to purple. In a mixing bowl, combine 2 tablespoons of this purple liquid, coconut milk, and glutinous rice flour, kneading them together to form a dough.

Shape the filling into small balls.

Pinch off a piece of dough and form it into a ball, then flatten it out.

Place the ball-shaped filling at the center of the flattened dough.

Fold the dough around the ball, sealing it.

Fill a pot or a wok with water and place it over high heat.

Gently lower the coconut balls into the boiling water. Once they float to the surface, cook for 5 more minutes.

Mix salt with shredded coconut to prepare the filling.

Spread some of the coconut filling on a tray. As soon as the coconut balls finish cooking, place them over the filling, making sure each ball is topped with the shredded coconut.