1. 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.

2. 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.

3. 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)