1.Remove and discard top and base from pineapple. Cut pineapple into 1cm-thick slices, cut each slice in half. Cut mangoes down each side of stone, cut a criss-cross pattern into flesh.
2.Combine Malibu, passionfruit pulp and sugar in small saucepan. Stir over low heat, without boiling, until sugar dissolves. Simmer, uncovered, 5 minutes. Combine fruit with passionfruit syrup in large bowl.
3.Cook fruit, on heated oiled barbecue, until browned both sides and tender, brushing occasionally with some of the syrup during cooking.
4.Drizzle warm fruit with remaining passionfruit syrup. Serve with cream, sprinkle with coconut.
You will need about 3 passionfruit for this recipe. We used Malibu for this recipe, but you can use any coconut-flavoured liqueur you prefer.Note