In a blender, combine the whole milk, all-purpose flour, cornstarch, granulated sugar, eggs, unsalted butter, and a drop or two of green food coloring. Blend until the mixture is completely smooth and silky.

Strain the batter through a fine-mesh sieve to eliminate any lumps and let it rest briefly. Lightly grease a medium-sized non-stick frying pan (about 9.5 inches or 24 cm) with vegetable oil and warm it over low heat.

Pour 1/4 cup of the batter into the pan, tilting it gently to ensure the batter spreads evenly into a thin layer. Cook for 2–3 minutes, or until the surface appears dry and matte. Carefully lift the pancake from the pan without flipping it. Transfer the cooked pancake to a cooling rack. Repeat with the remaining batter until all pancakes are made and allow them to cool completely.

In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream and granulated sugar. Whip on medium-high speed until the mixture reaches stiff peaks, forming a rich, firm whipped cream.

Remove the seeds from the durian pods and divide the flesh into 12 equal portions.

Place one cooled pancake onto your work surface, smooth side facing downward. Spoon about 1/4 cup of the whipped cream into the center of the pancake, spreading slightly.

Nestle a portion of durian on top of the whipped cream and add an additional dollop of cream over the durian to cover it.

Fold the two sides of the pancake inward, then carefully roll it up from the bottom, forming a neat, pillow-shaped parcel.

Arrange the assembled pancakes in an airtight container and refrigerate for at least one hour to set. Serve chilled and enjoy each creamy, tropical bite.