Prepare Gulaman: Start by boiling 2 cups of water in a saucepan. Once boiling, dissolve your chosen jelly powder and a bit of sugar, stirring until fully dissolved. Pour into molds and refrigerate for at least 2 hours or until set. Cut the gulaman into small cubes.

Cook Tapioca Pearls: In a separate pot, bring 4 cups of water to a rolling boil. Add tapioca pearls and cook for about 10 minutes until translucent. Drain and rinse under cold water, setting aside to cool.

Mix Base: In a mixing bowl, combine 1 can of evaporated milk with a can of condensed milk. Whisk together and gradually stir in coconut juice until fully incorporated.

Combine Ingredients: Add coconut meat strips, cooked tapioca pearls, and gulaman cubes to the milk mixture. Fold together gently and mix in red food coloring if desired.

Serve: Transfer the mixture into a large pitcher. Add ice cubes if desired and stir lightly. Serve chilled in tall glasses.