Step 1: In a pot, stir the gulaman powder into 4 cups of water or coconut water until fully dissolved. Heat the mixture over medium heat, stirring constantly until it reaches a boil.
Step 2: Add the pandan extract to the boiling liquid and stir once more. Pour the liquid into a flat rectangular container and allow it to set until firm. Once cooled, place it in the refrigerator for 30 minutes.
Step 3: Remove the set jelly from the fridge and cut it into 1/2-inch cubes. Set them aside in a bowl.
Step 4: In a large mixing bowl, whisk together the chilled all-purpose cream and the condensed milk until the mixture is uniform and thick.
Step 5: Add the shredded young coconut, jelly cubes, sago pearls, and nata de coco (if using) into the cream mixture. Fold gently using a spatula until all components are evenly distributed.
Step 6: Transfer the dessert into a serving dish or individual containers. Chill in the refrigerator for at least 4-5 hours before serving to ensure a thick, creamy consistency.