Coconut water agar jelly cubes with fresh fruit

Sprinkle the agar agar powder into cold coconut water in a pot; do not add it to hot liquid or it will clump.

Bring to a full boil, stirring frequently so the powder does not settle and gel on the bottom.

Once fully boiling, turn off the heat so the volume does not reduce too much.

Check the agar is fully dissolved: dip a metal spoon, pour off, and look for no specks on the spoon.

Stir in sugar to taste until dissolved.

Add the rest of the coconut water to cool the mixture; keep it warm, as it sets if it reaches room temperature.

Place the fruit in the cube molds, presentation side down, without overfilling; one segment if the mandarin is large.

Halve the strawberries and carve out the green tip; scrape the white pith off fresh mandarin segments with a paring knife.

When the agar mixture is lukewarm, pour it over the fruit.

With a knife, lift the fruit off the bottom and toward the surface; push down any pieces sticking up once semi-set.

Let set and chill completely, then turn the mold upside down and push the cubes out; turn presentation side up.