Bloom gelatin sheet (gelatin powder) in cold water.
In a blender, combine chopped pandan leaves and ¼ c of water. Put a blender on medium speed to blend the leave. Add more water if needed throughout the process, try not to exceed ½ c of water. In case you need more liquid to work with, gradually add extra 1 tbsp until all the leaves have blended well. Strain the liquid. Discard the leftover pandan pulp. Keep the green juice.
In a medium pot, heat up cream, coconut milk, pandan leaves juice and sugar on medium heat, swirl constantly until sugar dissolve (simmer for about 6-10 minutes). Do not let the mixture boil or it will be separated.
Take the pot off the stove. Squeeze excess water out of gelatin sheet then put them in the mixture. Stir the mixture until all the gelatin sheets dissolved.
Strain coconut mixture through a fine sieve mesh. Then pour in mini muffin pans or any mold you have in your kitchen.
Put them in the fridge to set for at least 6 hours before serving.
When they’re ready, take them out of the mold or eat directly as you prefer. They can be served with candied nuts, and any kind of sweet tangy jam.
Have fun and enjoy!
Types and usage of gelatin sheets: please use Notes mentioned above the recipe.