Preheat your oven to 350°F (175°C) and lightly grease a baking dish with coconut oil or cooking spray.

In a mixing bowl, beat 4 large eggs until slightly frothy for about 1-2 minutes.

Add 1 cup of coconut milk, 3/4 cup of palm sugar, 1/4 teaspoon of salt, and 1 teaspoon of vanilla extract to the beaten eggs, and whisk together until the sugar dissolves.

Strain the mixture through a fine sieve into another bowl to achieve a velvety texture.

If using pandan leaves, lay them at the bottom of the greased baking dish. If using sticky rice, spread 1 cup of soaked rice over the leaves.

Pour the strained custard mixture over the sticky rice or directly into the greased baking dish.

Place the filled baking dish into a larger pan and fill the larger pan with hot water halfway up the sides of the custard dish.

Bake in the preheated oven for 45 minutes to 1 hour until set at the edges and jiggly in the center.

Let the custard cool to room temperature for about 30 minutes, then refrigerate for at least 2 hours.

Slice the custard into squares and serve with fresh mango slices or toasted coconut flakes.