Roughly chop the pandan leaves into 1-inch pieces. In a blender or food processor, add the coconut milk and pandan leaves. Blend on high speed until leaves are completely blended and you get a vibrant green pandan coconut juice. Strain the pandan through a cheesecloth (or strong paper towel) to remove any solids. Squeeze cheesecloth to get all juice out. Dispose of pandan pulp.

In a medium pot, whisk the eggs and sugar until well combined. Add the pandan coconut milk to the egg mixture and whisk until everything is thoroughly mixed.

Cook the mixture over low heat, whisking continuously until it thickens to a custard-like consistency. Once thickened, remove the kaya pandan from the heat and let it cool completely. Strain in a fine-mesh strainer into a small bowl, pressing it through with a rubber spatula. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate until cool.

In a separate small bowl, sprinkle the gelatin powder over water and let it bloom for at least five minutes.

In a saucepan, heat the coconut milk, heavy cream, and sugar over medium heat. Stir until the sugar dissolves, but avoid boiling the mixture.

Once the gelatin has softened, add it to the warm coconut milk mixture and stir until fully dissolved. Remove the mixture from heat and let it cool slightly.

Prepare individual serving dishes or ramekins and pour a layer of the coconut mixture into each. You can place containers in a muffin tin at an angle to create a fun design with the panna cotta. Refrigerate the dishes for approximately 2 hours or until the coconut layer has slightly set.

Gently spoon kaya pandan curd over the semi-set coconut layer in each dish, ensuring an even distribution. Pour the remaining coconut mixture into the dishes, covering the kaya pandan layer.

Return the dishes to the refrigerator and let them chill for at least 2 hours or until the panna cotta is fully set.

Once set, garnish with additional kaya pandan or fruit and serve chilled.