Start by prepping your fruits. Leave smaller ones like blueberries and blackberries whole, while cutting larger fruits like mango and kiwi into pieces no larger than 3/4 inch for easier filling.

Place the prepared fruits into the molds without overcrowding them to create a colorful mixture within every cube.

In a small pot, combine 2 1/2 cups of coconut water with the agar-agar powder. Stir gently to avoid clumping and bring to a boil over medium heat.

Keep stirring until the agar-agar is completely dissolved, then add in the sugar. Stir again until fully dissolved—this takes just a few minutes!

Remove from heat and mix in the remaining 1 1/2 cups of coconut water to cool down the mixture to a comfortable temperature.

Carefully pour the coconut water mixture into the molds until it’s just under the rim to allow for expansion.

Allow the mixture to cool until it starts to set. Then, refrigerate your molds for at least 2 hours, or until fully firm.

To release the jelly cubes, turn the mold upside down over a plate and gently push from the bottoms. They should pop out effortlessly!

Serve them chilled, either alone or as a fun addition to a tropical fruit platter.