Halve 6 of the passion fruit and scoop
out the pulp into a saucepan. Add the
cream, coconut cream, caster sugar and
lemon juice, heat everything together,
then gently boil, stirring until the sugar
has dissolved. When the cream is just
simmering, scoop out about 100ml into
a small bowl and scatter over the gelatine.
Stir until dissolved, stir back into the
saucepan, then take off the heat. Press
through a sieve into a jug, then pour the
mixture into 4 individual mini pudding
basins. Leave to set in the fridge for at
least 4 hrs until completely set.