Passion fruit pots with coconut stars

Passion fruit pots with coconut stars

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 20 mins Cook: 15 mins Plus chilling

More effort

Serves 10

Perfect party puddings - you can pop them all on a tray and pass them round

Nutrition and extra info

  • Biscuits only can be frozen

Nutrition: per serving

  • kcal782
  • fat61g
  • saturates36g
  • carbs57g
  • sugars40g
  • fibre0g
  • protein5g
  • salt0.22g
Save to My Good Food
Please sign in or register to save recipes.


  • 350g caster sugar, plus a tbsp extra for decorating the stars
  • 900ml double cream
  • 8 ripe passion fruit (look for wrinkly ones)
  • 2 tbsp lime juice

For the shortbread

  • 100g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 140g plain flour, plus extra for dusting
  • 85g ground rice



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 85g desiccated coconut
  • 2 egg yolks
  • ¼ tsp vanilla extract


  1. Combine 125g sugar with all the cream in a heavy-based saucepan. Heat gently, stirring occasionally, until all the sugar has dissolved, then bring to the boil. Boil fiercely for 3 mins, stirring to prevent the mixture bubbling over the pan or sticking, then immediately remove from the heat.

  2. Whizz the pulp from 7 of the passion fruits in a food processor to separate the seeds from the juice. Sieve and stir this juice into the cream along with the lime juice – the mixture should visibly thicken. Leave to cool for 10 mins, then pour into 10 small pots or cups. Arrange the cups on a tray (make sure it fits in your fridge) and, when cool, cover the whole tray with cling film – be careful not to let it touch the surface of the cream. Chill for 3 hrs to set, or up to a day ahead.

  3. Meanwhile, make the shortbread. Heat oven to 180C/fan 160C/gas 4. In a large bowl, use a wooden spoon to mix the butter, flour, ground rice, 50g of the coconut, the egg yolks, vanilla and remaining 225g sugar until the dough comes together. Roll out on a lightly floured surface and, using starshaped cutters, stamp out biscuits. Spread over baking parchment-lined baking trays, sprinkle with the remaining coconut and sugar, then bake for 8-10 mins. Leave to cool.

  4. To serve, scoop the pulp from the last passion fruit and drizzle a little over each pot. Arrange the coconut stars on the side.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
10th May, 2013
I made the stars last night and found that the ingredients did not come together, I had to involve my husband who took ages to try and combine the dough. Also it would have been good if the recipe advised you that the stars will be soft when taken out of the oven and crisp on cooling - hence I left mine in too long and they were very crispy. I will not make these again, although I am going to make the fruit pots tonight and hope these are more successful!!
15th May, 2011
Made this pud for a dinner party - absolute winner. Extremely quick and easy, totally delicious and everyone loved it. Will become a regular as greatly reduces the stress of entertaining. Didn't do the biscuits - I'm sure they are lovely but the pudding doesn't need them if you haven't got time.
1st Apr, 2010
I am going back to live in Aus soon, and because the passion fruit are so wonderful there, growing in most gardens, I can't wait to use them in this dish!
30th Apr, 2009
Fantastic - easy to make and everyone loves them, very moreish! I now make them a lot when entertaining family and friends.
14th Mar, 2009
Easy to make, unfortunately I didn't make enough so had to top with fresh whipped cream, delicious all the same
4th Jan, 2009
Easy & quick! I used little espresso cups and shot glasses to serve it in which were a perfect size as its quite a rich mixture but because of the fruitiness, still feels quite light (I didn't bother with the coconut stars). This is a dessert you can manage even after a big meal!
8th Dec, 2019
I am thinking of making these and was wondering why the recipe includes two separate volumes of double cream? Are both needed or just the larger one? Thank you
lulu_grimes's picture
10th Dec, 2019
Hello, This recipe was written a while ago when cream cartons weren't standardised to 300ml and 600ml, adding the two tub amounts together looked like a very odd amount (852ml) so we used to stipulate how many cartons you needed instead. Thanks for bringing this to our attention, I will now update the amount to fit current cream cartons.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?