1.Preheat the oven to 170°C (150°C fan-forced). Line a large oven tray with baking paper.
2.Beat egg whites and a pinch of salt in a large bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar is dissolved between additions Beat in the cornflour and vinegar on low speed, then fold in the shredded coconut.
3.Drop six equal amounts of the mixture onto the prepared tray. Use the back of a spoon to shape the pavlovas with an indent in the centre.
4.Bake the pavlovas for 5 minutes, then reduce the temperature to 120°C (100°C fan-forced); bake for a further 40 minutes or until dry to touch. Turn the oven off; cool the pavlovas in the oven with the door ajar.
5.Serve the pavlovas topped with cream, banana and passionfruit pulp. Sprinkle with flaked coconut.
Not suitable to freeze or microwave. Pavlovas can be made up to 3 days ahead; store in an airtight container in a cool dry place. Top with cream and fruit just before serving.Note