Prepare the Filling:

1. In a saucepan, combine grated coconut, brown sugar, water, and knotted pandan leaf (if using).

2. Cook over medium-low heat, stirring constantly, until the sugar dissolves and the mixture thickens and becomes slightly sticky. This should take about 10-15 minutes.

3. Remove from heat, discard the pandan leaf, and let the filling cool completely. Prepare the Crepes:

1. In a large bowl, whisk together flour, eggs, coconut milk, water, and salt until smooth and lump-free. The batter should have a thin, pourable consistency.

2. Heat a non-stick frying pan or crepe pan over medium heat and lightly grease with a little vegetable oil.

3. Pour about 1/4 cup of batter into the hot pan, swirling to coat the bottom evenly with a thin layer. Cook for 1-2 minutes until the edges curl slightly and the crepe is cooked through. No need to flip.

4. Carefully remove the cooked crepe and set aside on a plate. Repeat with the remaining batter, greasing the pan lightly as needed.

Assemble the Daral:

1. Lay a cooked crepe flat on a clean surface.

2. Place about 1-2 tablespoons of the cooled coconut filling near one edge of the crepe.

3. Fold the sides of the crepe inwards, then roll it up tightly, like a spring roll or lumpia.

4. Repeat with the remaining crepes and filling. Serve immediately or chill for a more refreshing dessert.