Place fruit and coconut water in a blender. Process until combined and free of all lumps.

Transfer to a medium saucepan, add water, agar and maple syrup. Bring mixture to the boil, and keep on the boil for 3 minutes. Remove from heat.

Line a swiss roll pan with plastic wrap and pour the fruit mixture into the pan. Leave on bench for 5 minutes before transferring to the refrigerator to set, approximately 10 minutes.

Remove from fridge and use a small cookie cutter to get bite-sized pieces from the tray. These jellies can be eaten immediately, or stored in the freezer for a refreshing lunch box treat.