Combine Milk and Sugar: Pour the whole milk and add granulated sugar in a medium saucepan. Heat over low heat, stirring gently for about 5 minutes until dissolved.

Mix Pandan Powder: In a small bowl, whisk 55g of warm milk with pandan powder until smooth. Add back into the pan with remaining milk mixture.

Soak Gelatin: Submerge gelatin sheets in cold water for 5-10 minutes until soft.

Heat Mixture: Gently heat the milk mixture again until around 50°C (122°F), stirring continuously.

Dissolve Gelatin: Squeeze out extra water from gelatin sheets and add to warm milk mixture, stirring until dissolved.

Add Coconut and Cream: Stir in coconut milk and heavy cream until perfectly blended.

Strain: Strain the mixture through a fine mesh sieve into a clean bowl.

Mold and Chill: Divide into molds, refrigerate for at least 4 hours or until firm.

Garnish and Serve: Unmold onto plates or serve in cups, garnish with shredded coconut or fruits.