• Place the eggs, egg yolks, maple syrup and passionfruit pulp in a heat proof bowl and whisk by hand until combined.
• Bring a saucepan of water to a simmer then place the heat proof bowl over the saucepan.
• Make sure the bottom of the bowl doesn't touch the simmering water.
• Warm the curd mixture gently and add the coconut oil 1 spoonful at a time, whisking each spoonful in and only adding the next spoonful once the previous has been whisked in.
• The coconut oil may look to separate so continue to whisk until the mixture thickens.

If you are making the curd for eating

• Allow the curd to cool and then pour into a heat proof jar.
• Store in the fridge; the mixture will thicken as it cools.
• If you prefer a smoother curd blend as per below instructions.

If you are making the curd as a filling

• Whilst the curd is still warm; sprinkle the gelatin over 2 Tablespoons of water.
• Allow the gelatin to 'bloom' (i.e. leave to sit for 5 minutes).
• Stir the gelatin into the warm curd until dissolved.
• Using a food processor or hand blender, blend the curd until smooth.
• Allow the curd to cool.
• Pour the curd into a pie crust, cake etc and allow to set for at least 4 hours before serving.