Bring the Water (4 cup) to a boil over high heat, add the Tapioca Pearls (1/2 cup) to the saucepan and stir gently until they begin floating to the top of the water.
Add the Pandan Leaves (3), turn the heat to medium and cook the boba for 25 minutes, stirring often.
While the boba are cooking, heat Palm Sugar (23 ounce) and Water (1/2 cup) in a saucepan over medium heat, stirring often to break down the palm sugar chunks.
Once palm sugar has completely melted, add in the Pandan Leaves (12), turn the heat down to medium-low and let the syrup simmer for 10 minutes. Remove from heat and set aside to cool.
Drain the boba from the cooking water and add them back to the saucepan with a quarter cup of water and about half a cup of the pandan sugar syrup.
Bring to a boil, remove the pan from heat, cover and let the pearls sit for another 15 minutes. Reserve the boba at room temperature in until ready to assemble.
Sift Matcha Powder (3 teaspoon) into a small, wide bowl. Add Water (2 fluid ounce) to the matcha and whisk until smooth and frothy. Stir into 2 tablespoons of the pandan palm sugar syrup.
Assemble the bubble teas by adding a few spoonfuls of boba with their syrup into the bottom of each glass, then add half of the Unsweetened Coconut Milk (14 fluid ounce), a handful of Ice (to taste), and then evenly add in the sweetened matcha tea to each glass.
Serve with a boba straw and enjoy!