In a medium pot, bring 4 cups of water to a rolling boil over high heat. Add 1 cup of tapioca pearls, then reduce the heat to low and let them simmer gently for 25-30 minutes.

Carefully drain the tapioca pearls in a fine mesh strainer and rinse under cold water to remove excess starch. Transfer the rinsed pearls to a mixing bowl and set aside to cool.

In a blender, combine half of the chopped strawberries, 1 cup of coconut milk, and ½ cup of regular milk (optional). Add ½ cup of strawberry jam and blend until smooth. Pour over the cooled tapioca pearls and stir gently.

Fold in the remaining chopped strawberries, ½ cup of sweetened condensed milk, and 1 cup of coconut jellies into the tapioca mixture. Mix thoroughly.

You can serve your dessert immediately or refrigerate for about 1 hour to enhance flavors. Serve chilled.