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Preheat oven to moderate heat - 180 degrees C (or 160C if using a
fan-forced oven.
Combine the eggs, yolks, caster sugar and passionfruit in a medium
heatproof bowl.
Combine the coconut cream and cream in a small pot, and bring to
the boil. Gradually whisk the hot cream mixture into the egg
mixture. Place the bowl over a medium saucepan of simmering
water, and stir over the heat for about 10 minutes, or until the
custard mixture thickens slightly and coats the back of a spoon.
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