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Makes about 1 litre


  • 1 cup coconut milk

  • 100 ml pouring cream

  • 4 free-range egg yolks

  • 90 g caster sugar

  • 150 ml passionfruit pulp (from 8–10 passionfruit)


  • 1.

    Bring coconut milk and cream to the boil in a heavy-based saucepan, then set aside.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Serve scoops of parfait in bowls or glasses.

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