In a medium saucepan, dissolve your chosen jelly powder in 2 cups of water and stir in the white sugar until fully combined. Heat until boiling, then pour into molds and allow to cool.

In a large pot, bring 4 cups of water to a rolling boil, add the tapioca pearls, cook for about 10 minutes until translucent, then drain, rinse and cool.

In a large mixing bowl, combine the evaporated milk, condensed milk, and coconut juice. Whisk until smooth and creamy.

Add coconut meat strips and cooled tapioca pearls to the milk mixture. Cut the gulaman into small cubes and fold them in. Add food coloring if desired.

Transfer the mixture into a pitcher and chill for at least 30 minutes or serve immediately over ice.