Directions

Peel or wash the orange, mango, kiwi, strawberries and grapes, clean and cut into slices or pieces. Prepare the pomegranate seeds. Set aside 1/3 of the fruit. Line the springform tin with foil and decorate the base and sides with fruit and mint.

Boil the coconut drink with agar agar for 2 minutes until bubbly. Stir in the lemon juice, coconut milk and agave syrup and leave to cool. Beat the whipped cream until semi-stiff and fold in as soon as the mixture has gelled slightly. Stir in the remaining fruit.

Pour the cream into the tin and smooth out. Chill for at least 3 hours. Carefully remove from the tin before serving, cut into pieces and sprinkle with mint.