1.Halve the passionfruit; scoop pulp into a fine sieve over a 2-cup (500ml) measuring jug. Press, to extract as much juice as possible. Discard seeds. Add orange and lemon juices to passionfruit juice; you should have 2 cups of juice.
2.Place juice in a medium saucepan with sugar and the water; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; remove from heat.
3.Sprinkle gelatine over the boiling water in a small heatproof jug. Stand jug in a small saucepan of simmering water; stir until gelatine dissolves. Stir gelatine mixture into juice mixture.
4.Pour mixture into six 1-cup (250ml) glasses. Cover; refrigerate 4 hours or until set.
5.Meanwhile, make the poached pineapple. Peel pineapple; halve length-ways. Slice each half into very thin slices. Combine sugar and the water in a medium saucepan; stir over high heat, without boiling, until sugar dissolves. Add lemon grass to syrup with lime leaves; bring to the boil. Reduce heat; simmer, uncovered, 5 minutes. Add pineapple; simmer, uncovered, 3 minutes or until pineapple is tender. Transfer pineapple mixture to a medium heatproof bowl. Cover; refrigerate 2 hours.
6.To toast the coconut, stir coconut in a medium frying pan over low heat 3 minutes or until golden. Remove coconut from the pan immediately to prevent over-browning.
7.Serve jellies topped with poached pineapple and coconut.
Fresh coconut can be shaved into long flakes using a vegetable peeler.Note