In a medium saucepan, combine whole milk with granulated sugar. Heat over low temperature for about 5 minutes, stirring continuously until the sugar has completely dissolved.

In a small bowl, take 55g of the warm milk mixture and whisk in pandan powder until you achieve a smooth consistency.

Take your gelatin sheets and immerse them in a bowl of cold water for about 5 to 10 minutes.

Gently reheat the milk and pandan mixture over low heat until it reaches about 50°C (122°F).

Once heated, remove from heat, add softened gelatin sheets, stirring until they dissolve completely.

Pour the mixture through a fine mesh sieve into a clean bowl to eliminate lumps.

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

Once set, garnish with shredded coconut or fresh fruit before serving.