In a medium saucepan, combine whole milk and granulated sugar over low heat. Stir gently for about 5 minutes, or until the sugar dissolves completely.

In a separate small bowl, mix 55g of the warm milk with pandan powder until smooth. Gradually add your pandan mixture to the saucepan, stirring continuously.

Soak the gelatin sheets in cold water for about 5-10 minutes, then gently squeeze out the excess water.

Increase the heat to warm the milk mixture to around 50°C (122°F). Remove from heat once it reaches this temperature.

Add the softened gelatin sheets into the warm milk mixture, stirring gently until they dissolve completely. Mix in the coconut milk and heavy cream.

Strain the mixture through a fine mesh sieve into a clean bowl to ensure a smooth panna cotta.

Pour the strained mixture into molds, cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Once set, carefully unmold the panna cotta, garnish with shredded coconut or fresh pandan leaves, and serve.