Combine thin coconut milk, brown sugar, granulated sugar, and pandan leaves in a saucepan.

Cook over medium heat, stirring occasionally, until the sugars are dissolved.

In a separate bowl, mix rice flour and white lime paste with a small amount of water to form a thick paste.

Using a perforated ladle or colander, press the rice flour mixture into the simmering coconut milk mixture.

Stir continuously to prevent lumps from forming.

Simmer for a few minutes, then remove from heat and set aside to cool.

Place diced pineapple and young coconut pieces at the bottom of a serving glass.

Pour the coconut milk porridge over the fruit.

Add a generous spoonful of thick coconut milk.

Garnish with diced jackfruit.

Add ice cubes to chill.

Serve immediately and enjoy.