Preheat oven to 180°C and line 20 muffin holes with paper cases.
Combine eggs and sugar in a large bowl and place over a saucepan of gently
simmering water. Whisk mixture for 3 minutes until eggs are warm to the touch
and starting to foam up.
Remove bowl from pan, place on a tea towel and immediately beat with an
electric mixer on high for 8 minutes, until very pale and tripled in volume.
Gently heat butter and coconut milk until butter is melted.
Sift a third of the dry ingredients (flour, baking powder and salt) into egg mixture
and fold in. Pour in half the coconut milk mixture and stir to combine. Repeat with
remaining flour and milk, ending with flour mixture.
Add shredded coconut to batter and gently fold to combine.
Spoon batter into paper cases and bake until golden, approximately 12 minutes.
Remove from pan and cool completely on a wire rack. Top with a dollop of cooled
passionfruit curd to serve.
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