Cut the Passion Fruit (6) in 2 to remove the pulp.
In a bowl add the Coconut Milk (2 cup), passion fruit pulp scooping it out with a teaspoon, Free Range Egg (2), Vanilla Extract (1 teaspoon), Honey (2 tablespoon), Lime (1 1/2), and mix everything well using a whisk.
Then add the Caster Sugar (1/2 cup), Salt (1 pinch) and Coconut Shavings (50 gram). Once that is done add the mixture to a pot with the Corn Starch (3/2 tablespoon) previously dissolved in a little bit of water and mix.Cook the custard at a low temperature until it has thickened around 8 to 10 minutes depending on the temperature.
After that place the custard in a container and leave to cool completely. For this, I prefer to use a glass container.
Once cooled put it in a plastic tub and into the fridge for at least 4 hours before using. If you have an ice cream machine once the custard has cooled add it to your ice cream and leave to churn until the ice cream is soft and airy, depending on the machine this can take between 20 to 30 minutes.