1.Remove pulp from passionfruit. Using the pulse button, process pulp in a food processor for 15 seconds to loosen juice from seeds; strain through a fine sieve, pressing down firmly on seeds to extract all juice. Measure juice; you will need ¼ cup (60ml).
2.Place juice in a small cup; sprinkle over gelatine, stir to combine (mixture will be thick).
3.Stir the water and sugar in a medium saucepan over medium heat, without boiling, until sugar dissolves. Bring to the boil; stir in gelatine mixture and vodka. Boil for 20 minutes, remove from heat; cool for 10 minutes.
4.Pour mixture into a medium bowl of an electric mixer; whisk on high speed for 15 minutes or until mixture is very thick and white. Tint marshmallow mixture yellow and red with food colouring to make a pale orange colour.
5.Rinse a deep 20cm (8-inch) square cake pan with cold water; do not wipe dry. Pour marshmallow mixture into pan; refrigerate for 3 hours or until set.
6.Remove marshmallow from pan; cut into 24 squares. Toss squares into coconut to coat.
Cut the marshmallows using an oiled knife, otherwise it will be difficult.Note