Holding paper towel with cooking chopsticks or fingers, coat the fish molds (bottom inside and top inside) with coconut oil.
Place taiyaki pan on gas stove. Turn on stove to low or medium heat.
Once the coconut oil has melted, pour batter to fill the bottom two fish molds up to the edge.
Using chopsticks or spoon, spread batter so the entire fish mold is covered, especially the head, tail, and fins.
Using a spoon, put fruit fillings on top of the batter.
Pour a thin layer of batter on top of the fruit filling.
Close the taiyaki pan tightly and latch the handles together with the hook.
After about 2 minutes, turn the taiyaki pan over (180 degree).
Open the pan to check if the bottom of the "fish" is golden brown.
If not yet golden brown, close pan, flip it back over, and repeat this process as needed.
Once it's ready, cook the opposite side of the "fish" until golden brown.
Open the taiyaki pan, and flip upside down. The fish should stick to the top inside of the pan.
Gently use a toothpick or chopsticks to carefully remove taiyaki from the pan.
Place taiyaki on a drying rack or plate.
Use cooking scissors to cut off any excess batter from the edges of taiyaki.