In a medium saucepan, combine whole milk and granulated sugar over low heat. Stir continuously for about 5 minutes, or until the sugar completely dissolves and the mixture is warm.

In a small bowl, mix 55 grams of warm milk with pandan powder until smooth. Pour back into the saucepan while stirring gently.

Soak gelatin sheets in cold water for 5-10 minutes until soft. Squeeze out excess water.

Return the milk mixture to the stove and heat to 50°C (122°F). Stir in the soaked gelatin until completely dissolved.

Add coconut milk and heavy cream to the warm milk mixture, stirring thoroughly to incorporate.

Pour the combined mixture through a fine sieve into a clean bowl.

Evenly pour the strained mixture into chosen molds and refrigerate for at least 4 hours.

Once set, gently unmold the panna cotta onto plates. Garnish with shredded coconut.