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15 minutes
2 minutes
17 minutes
- 20g (1/4 cup) shredded coconut
- 6 passionfruit
- 250ml (1 cup) thickened cream
- 12.00 gm icing sugar
- 4.40 gm vanilla essence
- 250ml (1 cup) bought custard
- Toast the coconut in a small non-stick frying pan over medium heat, tossing frequently, until golden, about 1-2 minutes. Allow to cool before using.
- Cut the passionfruit in half and use a teaspoon to scoop out the pulp - you should have about 125ml (1/2 cup). Combine the cream, icing sugar, and vanilla essence in a medium bowl, then use electric beaters to whisk until firm peaks form.
- Gently combine the passionfruit pulp and custard with the cream. Spoon into glasses and top with toasted coconut.
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