1.Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
2.Strain passionfruit pulp; you need ⅓ cup (80ml) juice. Discard seeds.
3.Combine ginger, pineapple, papaya, coconut, cornflakes, nuts, milk and 2 tablespoons of the passionfruit juice in medium bowl.
4.Drop rounded tablespoonfuls of mixture about 5cm apart onto oven trays; press down slightly.
5.Bake florentines about 12 minutes; cool on trays.
6.Stir chocolate with remaining passionfruit juice in small heatproof bowl over small saucepan of simmering water until smooth. Spread chocolate over flat side of each florentine; mark with a fork. Set at room temperature.