Dissolve the green pandan-flavored gelatin in 400 ml. of water. Cook over medium heat, stirring, until the gelatin is dissolved.
Divide the green gelatin among six ramekins (one cup capacity). Allow to set for about 10 minutes.
When the green gelatin is a bit firm, prepare the white gelatin. Dissolve the gelatin in 200 ml. of water and cook until dissolved.
Pour the coconut cream into the pan of white gelatin and cook just until the mixture starts to simmer.
Pour the white coconut cream flavored gelatin on top of the green gelatin. Allow to set. Chilling in the fridge is recommended.
To serve, run a knife around the sides of the ramekins to loosen the gelatin. Invert on saucers or dessert plates.
The gelatin is good to eat after inverting with just the wonderful combination of the flavor of pandan and the creamy goodness of coconut cream.