Preheat oven to 170°c.
Heat coconut milk in a saucepan on low heat, stirring constantly until it thickens and becomes more like cream.
Squeeze pandan leaves to get pandan juice by blending in a mixer.
Leave coconut milk aside to cool.
Whip egg whites and 2 tablespoon of sugar in stand-mixer until frothy.
Sieve in sugar.
Whip again till egg whites are stiff, but not dry.
Whisk yolks, sugar and oil until well combined.
Sieve flour, baking powder and salt two times.
Put flour in a mixing bowl and make a well in the middle.
Add yolk mixture into the centre and fold flour from sides until well combined.
Add in coconut milk, pandan juice and colouring and mix with hand mixer till well combined. Do not over mix.
Take 1/3 of the egg whites and fold into the mixture. Do it gently.
Take remaining egg whites and fold it in. Ensure that you do not deflate it.
Put batter into ungreased chiffon tin.
Bake for 30 minutes or until a skewer comes out clean, or your finger springs back when pressed on the surface.