In a saucepan, heat whole milk and granulated sugar over low heat, stirring gently for about 5 minutes until dissolved.

In a mixing bowl, combine 55g of the warm milk with pandan powder until smooth, then mix back with the warm milk.

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

Warm the milk mixture gently over low heat until it reaches about 50°C (122°F).

Squeeze out excess water from gelatin and add it to the warm milk, stirring until dissolved. Mix in coconut milk and heavy cream.

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

Pour the mixture into molds, cover with plastic wrap, and refrigerate for at least 4 hours until set.

Run a knife around edges of molds to release panna cotta and invert onto serving plates. Garnish with shredded coconut.