Passion fruit, coconut and pineapple slush

1 cup powdered sugar

1 cup of water

1 pineapple, peeled, cored and chopped

1 cup of passion fruit pulp

270ml of light coconut milk

Lime wedges to serve

Malibu liqueur, for serving (optional)

Combine the sugar and water in a medium saucepan and stir over low heat, without boiling, until the sugar has dissolved. Bring to a boil and cook for 2 minutes, then remove from heat and cool.

Place the pineapple chunks in a food processor and puree until smooth. Place in a colander. With the back of a spoon, press down on a bowl to extract as much juice as possible. Discard the pineapple pulp.

Combine chilled syrup, pineapple juice, passion fruit pulp, and coconut milk. Pour into a large, shallow plastic container. Cover tightly and freeze overnight.