In a medium saucepan, combine the whole milk and granulated sugar over low heat. Stir gently for about 5 minutes until the sugar is fully dissolved, and the mixture is warm but not boiling.

In a separate bowl, mix 55g of the warmed milk with pandan powder until fully smooth. Pour this fragrant mixture back into the saucepan with the rest of the milk and stir thoroughly.

While the milk mixture is heating, soak the gelatin sheets in cold water for 5-10 minutes until they are softened and pliable.

Gently raise the temperature of the milk mixture and heat it until it reaches 50°C (122°F), stirring continuously to prevent scorching.

Carefully squeeze excess water from the soaked gelatin sheets and add them to the warm milk mixture. Stir continuously until the gelatin is completely dissolved.

Next, pour in the coconut milk and heavy cream, mixing gently until the mixture is smooth and uniform.

To ensure an incredibly silky result, strain the mixture through a fine mesh sieve into a clean bowl.

Carefully pour the smooth panna cotta mixture into individual molds or serving glasses and gently tap the molds on the counter.

Refrigerate the filled molds for at least 4 hours, or ideally overnight, until the panna cotta is firmly set.

Once set, carefully unmold the panna cotta onto serving plates or enjoy directly from the molds. Garnish with shredded coconut or fresh pandan leaves.