In a large pot, bring about 4 cups of water to a rolling boil. Once boiling, slowly add the tapioca pearls while stirring gently to prevent sticking. Reduce the heat and let them simmer uncovered for 25-30 minutes until the pearls become translucent and tender, stirring occasionally.

After cooking, remove the pot from heat and carefully drain the tapioca pearls in a fine mesh strainer. Rinse them under cold running water for about 1 minute to remove excess starch, which will help achieve a better texture. Transfer the rinsed pearls to a mixing bowl and set aside to cool.

In a blender, combine half of the chopped strawberries, coconut milk, regular milk, and the strawberry jam if desired. Blend on high until the mixture is completely smooth and creamy, resembling a thick milkshake. Pour the blended mixture over the cooled tapioca pearls in the bowl, stirring to combine thoroughly.

Now, add the remaining chopped strawberries, sweetened condensed milk, and coconut jellies to the tapioca mix. Gently fold the ingredients together until everything is well incorporated, ensuring the flavors meld beautifully.

Refrigerate the dessert for about 1 hour before serving. If you're eager for a warm treat, serve immediately; otherwise, enjoy it cold.