Start by bringing 4 cups of water to a rolling boil in a medium pot. Add 1 cup of small tapioca pearls, then reduce the heat to a gentle simmer. Allow them to cook for 25 to 30 minutes, stirring occasionally, until the pearls turn completely transparent.

Once the tapioca pearls are cooked, promptly drain them in a fine sieve to remove excess water. Rinse the pearls under cold running water to halt the cooking process.

In a blender, combine 1 cup of coconut milk, 1 cup of regular milk, half of the chopped strawberries, and 2 tablespoons of strawberry jam. Blend until smooth and creamy.

Pour the blended mixture over the cooked tapioca pearls in your mixing bowl. Gently stir in the remaining chopped strawberries, 1 cup of coconut jellies, and 2 tablespoons of sweetened condensed milk.

Serve immediately or refrigerate for about an hour to let it cool and set.