In a large pot, add the chicken pieces with coconut milk, lemongrass, Pandan leaves and spice paste. Bring it to a boil and reduce the heat. Stir well and simmer for about 25-30 minutes.
Meanwhile, dry fry the desiccated coconut on low heat until light golden brown. Let it cool completely and blend until fine.
Then mix in the ground coconut into the chicken mixtures. Continue to cook for another 15-20 minutes or until the chicken is fully cooked and the sauce is thicken.
