- Step 1
Preheat oven to 180°C. Spread the coconut on a baking tray and bake for 2-3 minutes or until lightly golden. Set aside to cool.
- Step 2
Place the eggs and yolks in a heatproof bowl. Add the sugar and place over a saucepan of simmering water (don't let the base of the bowl touch the water). Use an electric beater to beat for 5 minutes or until thick, pale and increased in volume. Remove the bowl from the heat and fold in the passionfruit pulp.
- Step 3
Use clean electric beaters to beat the cream until firm peaks form. Fold the egg mixture into the cream. Spoon into six 2/3 cup freezable serving cups and freeze for about 10 hours or until firm.
Prep: 15 mins (plus freezing)