Add the cut pandan leaves and water to a NutriBullet or food processor, process until you get a thick puree paste. Strain through a fine sieve, using a tablespoon to press on the pandan paste to release more juice. You need 375ml (1½ cups) of pandan juice plus 2 tablespoons for frostings.
For the frosting:
Place cold vegan butter in a large mixing bowl and using an electric hand mixer, beat for 2 minutes. Gradually add all the icing sugar and gluten free corn starch and beat until light and fluffy.
Then add in the coconut milk and pandan juice, beat for another 2 minutes or until well combined. Chill in refrigerator until ready to use.
For the cupcakes batter:
Mix all the wet ingredients together in a large mixing bowl, whisk by hand until combined.
Sift all the dry ingredients except desiccated coconut into another large mixing bowl, whisk by hand and combine well. Then add in the desiccated coconut, whisk and combine. Make a well in the centre of the mixing bowl.
Gradually pour the wet ingredients mixture prepare in step 1 into the well and use a spatula to mix briefly. Then whisk by hand and combine well.
For cooking the cupcakes:
Pre-heat fan-forced oven to 180C or 350F.
Grease all the muffin pans with some vegan butter.
Spoon and fill each muffin pan with some batter, until about ¾ full for each pan.
Use a small spoon to level the top of the muffin batter.
Bake the muffins for 25 minutes or until golden brown and tooth pick comes out clean.
Cool in muffin pan for 5 minutes, then remove and place the cooked muffins on a cooling rack.
For frosting the cupcakes:
Let the cupcakes cool completely before frosting.
Prepare piping bag fitted with star piping tip and frost the cupcakes.
Garnish with some desiccated coconut and shredded coconut on the frostings and serve.