Combine sugar and 1/2 cup water in a pan. Caramelize over medium heat until golden. Add remaining 1 cup water and pandan leaves. Reduce heat and simmer until caramel is dissolved and syrupy. Let cool completely.
In another pan, scald Jolly Coconut Milk with salt. Let cool and refrigerate.
To assemble, put 2 tablespoons sugar syrup in serving glass, top with 5 tablespoons tapioca pearls, 3 tablespoons coconut milk, and 1-2 pieces Jolly Lychees. Refrigerate until well-chilled before serving.