In a medium saucepan, combine whole milk and granulated sugar. Heat over low heat, stirring gently until the sugar fully dissolves, about 5 minutes.

Take 55g of the warm milk mixture and whisk in the pandan powder until smooth. Return to the saucepan with the remaining milk.

Place the gelatin sheets in a bowl of cold water and soak for 5-10 minutes.

Gently heat the pandan-infused milk mixture over medium heat until it reaches 50°C (122°F). Remove from heat.

Squeeze excess water from soaked gelatin and add to warm milk mixture. Stir until completely dissolved.

Blend in the coconut milk and heavy cream until smooth.

Strain the mixture through a fine-mesh sieve into individual serving molds. Let cool before refrigerating.

Refrigerate for at least 4 hours, or until set.

Once set, carefully unmold onto serving plates and garnish with shredded coconut.