Method

1. Preheat the oven to 150°C
2. Combine 100g coconut cugar and coconut cream in a saucepan and stir over a medium heat until sugar dissolves. Bring to a boil and cook for 4-5 minutes or until caramelised. Dip a pastry brush in water to remove any crystallised sugar on the side of the pot.
3. Combine remaining coconut cugar and coconut cream in a saucepan and stir over a medium heat until sugar dissolves. Bring to a boil, stirring regularly. Allow to cool slightly.
4. Whisk eggs, yolks, and passionfruit juice to combine. Gently pour the coconut cream mixture in a steady stream into the eggs, and use a whisk to combine.
5. Pour caramel into the base of six ½ cup-capacity ovenproof dariole moulds. Pour the coconut cream mixture over a spoon into the moulds. By pouring the mixture over a spoon, it will help avoid disrupting the caramel.
6. Place the moulds into a deep baking dish. Fill the dish halfway up sides of moulds with boiling water, and bake for 20-25 minutes or until just set,
7. Remove moulds from water, place on a tray and refrigerate until cold.
8. Carefully run a thin paring knife around the edge of the creme caramel, and flip it onto a plate. Drizzle passionfruit over the coconut creme caramel to serve. Garnish with a sprig of mint.