In a saucepan, pour in the whole milk and add granulated sugar. Heat gently over low heat for about 5 minutes, stirring continuously until the sugar fully dissolves into the milk.

In a small bowl, take 55g of the warm milk mixture and whisk in the pandan powder until it becomes smooth and lump-free. Pour it back into the saucepan with the remaining milk mixture, stirring well to incorporate the pandan flavor evenly.

Soak the gelatin sheets in a bowl of cold water for about 5 to 10 minutes until they soften.

Gently heat the pandan-infused milk mixture again to a temperature of about 50°C (122°F).

Remove the saucepan from heat and stir in the softened gelatin sheets, mixing until fully dissolved. Then, add in the coconut milk and heavy cream, blending gently.

Strain the panna cotta mixture through a fine mesh sieve into another container.

Carefully pour the strained mixture into your molds and refrigerate for at least 4 hours, although overnight is ideal.

Once set, gently run a knife around the edges of the molds and invert onto serving plates. Top each panna cotta with shredded coconut or fresh pandan leaves.