Passion fruit has a unique intensity but vanilla more than manages, adding a smoothness all its own.
170 g (6 oz) can passion fruit pulp in syrup
140 ml (5 fl oz) can coconut milk
250 ml (1 cup) milk
25 g (¼ cup) desiccated coconut
¼ teaspoon natural vanilla extract (essence)
3 scoops vanilla ice cream
Blend half the passion fruit pulp, the coconut milk, milk, coconut, vanilla and ice cream in a blender until smooth and fluffy. Stir through the remaining passion fruit pulp. Make 2 medium glasses.