Squeeze the juice from the lime.
In a bowl, dice the kiwi, banana, mango, and dates into small pieces, then toss with the lime juice to prevent browning.
In a saucepan, heat the coconut milk with the powdered sugar. Add the agar-agar and simmer for 2 minutes, stirring to fully dissolve. Remove from heat, then stir in the aged rum and saffron. Let cool slightly.
Divide the diced fruit among 6 verrines or small bowls, then pour the coconut mixture over the top.
Refrigerate for at least 120 minutes to set.
Garnish each verrine with a thin slice of star fruit before serving.
