440g can crushed pineapple in juice
3 kiwifruit, peeled, chopped
½ cup fresh passionfruit pulp (about 4)
2 cups white marshmallows (200g)
250ml tub sour cream
¾ cup shredded coconut, toasted
2 tablespoons icing sugar mixture
Drain pineapple in a sieve over a medium bowl. Remove excess juice by pressing on the pineapple with the back of a spoon. Reserve juice for another use.
Place pineapple in a large bowl. Add kiwifruit and 2 tablespoons of the passionfruit pulp. Stir to combine. Refrigerate remaining pulp, covered, in in the fridge. Reserve for serving.
Using kitchen scissors, cut marshmallows in half. Stir into fruit with sour cream, coconut and sugar.
Divide evenly among six serving glasses (300ml-capacity). Refrigerate, covered, for at least 6 hours, or overnight.
To serve, drizzle with reserved passionfruit pulp.
TIP! Try replacing white marshmallows with pink marshmallows and kiwifruit with strawberries. Dessert can be made up to two days ahead.