• Prepare jelly as per the directions and divide into 8 serving bowls (1/2 a cup of jelly mixture per bowl). Set in the fridge
• Prepare the custard as per the recipe and store in the fridge until completely chilled
  
• Whip cream to soft peaks
• Remove pulp from passionfruit and place in a small bowl

Coconut Macaroons

• Preheat oven to 160 degrees celsius (320 F) and line a baking sheet with baking paper
• In a bowl whisk together egg whites, sweetener and salt for approximately one minute until frothy
• Add coconut and coconut flour to the egg white mixture and stir until fully combined and mixture has thickened. If it is still runny you may need to add a small amount of extra coconut flour
• Shape mixture into 1 teaspoon sized balls and place on the lined baking sheet. They will not change in size so you don't need to allow too much room between them. I got 40 macaroons from the mixture
• Bake for 15-20 minutes until golden brown. Watch them as they can start to colour quickly. Set aside to cool

Assembly

• Divide the cooled custard between the 8 serving bowls on top of the set jelly
• Place 4-5 macaroons on top of the custard on each serving of the trifle
• Top with whipped cream, toasted coconut flakes and passionfruit pulp