Heat the cream, milk, pandan leaf, caster sugar and coconut in a heavy-based saucepan over medium heat to simmering point. Reduce the heat to low and cook for 30 minutes. Increase the heat to medium and return to simmering point. Add the softened gelatine and stir until dissolved, then remove from the heat. Strain through a fine-mesh sieve into a heatproof bowl, pressing to