Pre heat oven to 200C. Roll out 320g of ready roll puff pastry on to a baking sheet on a baking tray. Score all around the pastry 3cm in from the edge and then brush the outside part with a little egg and milk. Put in the oven for 20 minutes. Lightly whip 500ml of double cream until it forms soft folds but don’t over whip. Grate in 150g of creamed coconut and two tablespoons of icing sugar and fold. Remove pastry from oven and push down the inside rectangle with the back of a spoon. When cool, spoon the cream on top and spread to form an even layer. Cut six passion fruits in half and scoop the insides into a bowl. Add the zest of half an orange and mix. Spoon over the top and serve.