In separate small saucepans, combine one cup of each fruit juice with one teaspoon of agar-agar powder. Bring each mixture to a boil while stirring constantly. Simmer for two minutes and refrigerate until firm.

Once set, cut the gels into small, irregular cubes.

In a medium saucepan, whisk together two cups of coconut milk, half a cup of water, one tablespoon of agar-agar, and maple syrup. Simmer for three minutes.

Allow the creamy mixture to cool slightly before pouring over the colorful cubes in a large pan.

Refrigerate for at least four hours to set completely and then slice to serve.