In the container of a blender, purée strawberries until smooth. (It should make about 1¾ cups or 410 grams purée.) Transfer strawberry purée to a medium saucepan, and add sugar, coconut milk, and corn syrup. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil and an instant-read thermometer registers 214°F (101°C) to 218°F (103°C), 25 to 30 minutes.

Meanwhile, in a small bowl, place ¼ cup plus 1 tablespoon (75 grams) water; sprinkle gelatin on top. Let stand for 5 to 10 minutes.

Remove strawberry mixture from heat; stir in gelatin mixture and food coloring (if using) until gelatin dissolves. Strain mixture through a fine-mesh sieve into a heatproof bowl, and let cool, stirring occasionally, until an instant-read thermometer registers 85°F (29°C) to 90°F (32°C). Use immediately.