Prepare a shallow dish or glass container where the jelly can set. In a medium saucepan, combine the agar-agar powder, water, pandan extract, and sugar. Stir the mixture continuously over medium-high heat and bring it to a boil. Let it boil for 2-3 minutes, ensuring the sugar dissolves completely and the agar-agar is evenly distributed. Carefully pour the hot mixture into the prepared dish, spreading it evenly. Allow it to cool before transferring to the fridge to set for at least 2 hours or overnight. Once firm, cut the jelly into small cubes.

Cook the tapioca pearls following the instructions provided on the package. Once cooked, rinse them under cold water to prevent clumping, then set them aside.

In a large serving bowl, mix the vegan evaporated milk, dairy-free whipping cream, sweetened condensed milk, and pandan extract until smooth and well combined.

Add the prepared tapioca pearls, nata de coco, macapuno strings, and cubed gulaman to the bowl. Gently fold everything together until evenly distributed.

Refrigerate the mixture for at least 2 hours to allow the flavors to meld and the dessert to chill thoroughly. Serve cold and enjoy this refreshing vegan treat!