Cut all your fruits as required, I do not chop the grapes and pomegranate

Making the agar-agar mixture

In a bowl, combine the cold water and agar-agar and stir well. The mixture should have no lumps. Once mixed put this in a pan, switch on the gas and stir until all the agar-agar has dissolved. Bring the mixture to a boil for a minute and add the sugar and essence of your choice. Stir well and switch off the gas once sugar is dissolved

Assemble the fruits

In a 7-inch aluminum dish, you need to pour a little of the agar-agar mixture in it and assemble the fruits as you'd like. Remember you will tilt the cake once firm so all the pretty effects of the fruits should be facing downwards while you doing the placement in the dish. Once all the fruits are placed, pour all the agar- agar mixture onto the fruits and let set in the fridge for 5 mins or until slightly firm.

In a bowl, combine cold water and the agar-agar powder. Mix well till no lumps. Transfer this mixture into a pan and add the coconut cream to it. Switch on the gas and add the vanilla pod to the mixture as well. Bring this mixture to a boil stirring constantly making sure the agar-agar has completely melted. Add the sugar, let it melt and switch the gas. Pour this mixture on top of the first layer that was kept to set in the fridge. Make sure to do so when the coconut mixture is still piping hot. Set this layer in the fridge for 5 mins or until slightly firm

In a bowl, you need to combine cold mixed fruit juice and agar-agar, stir well until no lumps. Transfer this mixture to a pan and on medium flame cook until the agar-agar has completely dissolved. Then bring to a boil just for 30 seconds and switch off the gas, do not over boil this mixture or else it will not set. Once done add sugar as needed and pour the piping hot mixture on top of the set coconut layer. Refrigerate for 8 to 10 hours and unmold using the technique I shared above