Makes about 1 litre
Bring coconut milk and cream to the boil in a heavy-based saucepan, then set aside.
Beat egg yolks and sugar with hand-held electric beaters until pale and thick, then pour coconut and cream mixture over egg mixture and whisk until combined. Pour mixture into a clean heavy-based saucepan and heat it gently over low heat, stirring with a wooden spoon for a few minutes or until it coats the back of the spoon. Don’t allow the mixture to boil as it will curdle. Pour the mixture into a bowl and chill in the refrigerator overnight.
Stir passionfruit pulp into the chilled mixture, then transfer to a 1 litre baking dish, place in the freezer and leave to freeze. Stir occasionally so that the custard becomes creamy and frozen without forming lumps.
Serve scoops of parfait in bowls or glasses.
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