Squeeze the lime
In a salad bowl, cut all the fruit into small dice then pour in the lime juice.
In a saucepan, heat the coconut milk with the sugar. Add the agar-agar and cook for 2 minutes, stirring to dissolve it. To put out the fire. Add the rum to the saffron. Let cool a little.
Place the diced fruit in small bowls or in verrines then cover with the coconut milk preparation.
Store in the refrigerator for a minimum of 120 minutes.
Decorate each verrine with a thin slice of star fruit.
