2 x 400ml cans light coconut milk
1 1/2 tablespoons gelatine
1 cup castor (caster) sugar (castor is finer-grained, regular sugar works as well but you might want to dissolve it in hotwater first to make a syrup)
2/3 cup passionfruit pulp (You will need about 8 passionfruit.)
Heat coconut milk in a saucepan over medium heat for 6 minutes or until hot (do not boil). Remove to a jug and cover to keep warm. Wash and dry saucepan.
Pour 1 cup cold water into saucepan. Sprinkle over gelatine. Heat over medium heat for 3 to 4 minutes, stirring, or until gelatine has dissolved. Pour in warm coconut milk. Add sugar. Heat, stirring, for 3 minutes or until sugar has dissolved. Remove from heat. Set aside to cool.
Pour jelly into a 4-cup jelly mould or four 1-cup jelly moulds. Refrigerate for 4 hours or until set. Invert onto serving plate. Spoon over passionfruit pulp. Serve.