Divide the pureed watermelon in half into two separate heat-proof bowls. Sprinkle the gelatin over one half and let sit for 1 minute. Whisk vigorously for 30 seconds. Heat the remaining portion for 30-45 seconds in the microwave until it comes to a boil. Whisk into the gelatin mixture for 30 seconds. Use 2 tablespoons per star if using a mold or pour into the bottom of an 8×8-inch pan. Refrigerate for 1 hour.
Stir together the coconut milk, honey, and vanilla and divide in half into two separate heat-proof bowls. Sprinkle the gelatin over one half and let sit for 1 minute. Whisk vigorously for 30 seconds. Heat the remaining portion for 30-45 seconds in the microwave until it comes to a boil. Whisk into the gelatin mixture for 30 seconds. Use 2 tablespoons per star if using a mold or pour evenly onto the red layer in the 8×8-inch pan. Refrigerate for 1 hour.
Divide the pureed blueberries in half into two separate heat-proof bowls. Sprinkle the gelatin over one half and let sit for 1 minute. Whisk vigorously for 30 seconds. Heat the remaining portion for 30-45 seconds in the microwave until it comes to a boil. Whisk into the gelatin mixture for 30 seconds. Use 2 tablespoons per star if using a mold or layer onto the coconut mixture in the 8×8-inch pan, spreading with a spatula if needed. Refrigerate for 1-2 hours before serving.
Keep in the molds or pan for up to 3 days until ready to serve, covered tightly with plastic wrap. Carefully remove from the stars, loosening the edges before you try to pop them out, or slice into squares and lift out of the pan carefully.
Notes
Taste your fruit after its pureed and add honey if you want it a little sweeter.