1. 1. In a saucepan, combine the coconut milk and sugar. Heat over medium, stirring occasionally, until the sugar has dissolved.

2. 2. Remove the saucepan from heat and add the fresh pandan leaves. Let the mixture steep for 30 minutes to infuse the pandan flavor.

3. 3. Strain the pandan-infused coconut milk through a fine-mesh sieve, pressing on the leaves to extract as much liquid as possible.

4. 4. Sprinkle the gelatin over the pandan-infused coconut milk and whisk until the gelatin has completely dissolved.

5. 5. Pour the mixture into a lightly oiled mold or individual serving cups. Refrigerate for at least 4 hours or until set.

6. 6. Unmold the pandan coconut jelly and serve chilled, garnished with additional pandan leaves or shredded coconut, if desired.