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

In a small bowl, mix 55g of the warm milk with pandan powder, stirring until it's a smooth paste, then stir back into the saucepan.

Soak gelatin sheets in cold water for 5-10 minutes to soften them.

Gently heat the milk mixture until it reaches about 50°C (122°F), avoiding boiling.

Squeeze excess water from the softened gelatin sheets and stir them into the warm milk mixture until dissolved.

Strain the mixture through a fine mesh sieve into a clean bowl to ensure a silky texture.

Carefully pour the strained mixture into molds and chill in the refrigerator for at least 4 hours.

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