Boil the Thai bananas in boiling water with salt to prevent them from becoming bitter or turning dark.

Mix the agar-agar powder with water and let it soak for 10-15 minutes to allow the powder to fully absorb the water.

While waiting, cut the young coconut flesh into bite-sized pieces.

After soaking, cook the agar-agar mixture with pandan leaves over medium heat until the agar-agar is completely dissolved and fragrant.

Add the sugar and salt, stirring until dissolved. Then add the coconut milk and continue to cook until the mixture comes to a boil again.

Add the young coconut flesh and the prepared bananas. Let the mixture come to a boil once more.

Turn off the heat and gently stir the mixture to cool it down slightly before pouring into prepared molds or containers (pouring while too hot may cause the jelly to separate).

Let the jelly set at room temperature or chill in the refrigerator. Once set, remove from the molds and serve.