It is best to prepare the coconut soup the day before. Mix the coconut milk with the pineapple juice and Batida de Coco and 100g sugar. Fill into 10 hemispherical molds and place in the freezer. Soak the gelatine in cold water.

Then boil 150g sugar and 100 ml water and add gelatine. Let the gelatine boil briefly. Halve the passion fruit and put the pulp with seeds in a blender jar. Then mix briefly with the blender so that the pulp loosens but the seeds are not damaged. Then pass through a fine sieve into a bowl. Peel the mango and cleanly remove the pulp from the stone and add to the passion fruit pulp. Purée finely with the hand blender and pass through a sieve again.

Mix well with the sugar-gelatin mixture and freeze in the ice cream maker. Then place in a shallow (fresh food) bowl in the freezer as well. On serving day, cut the melons in half by zigzag cutting with a small knife and remove the core. Poke balls out of the pulp with a cookie cutter and set aside. Remove the remaining pulp with a spoon and leave about 1cm in the melon.

Prepare the baking dish with plenty of sugar and press the frozen coconut soup hemispheres out of the mold and combine two each to form a ball. Use a toothpick as a handle for these balls and dip them into the liquid coconut oil (which solidifies immediately). Repeat this process twice and then carefully remove the toothpicks. Now "bread" these balls in the sugar baking dish with sugar. "Park" the finished balls in the baking dish. Then spread the passion fruit sorbet about 2cm thick on the bottom of the melon halves and cover with chocolate crumble.

Place the coconut ball on top, garnish with three melon balls and then serve. The coconut soup starts to thaw in the fat shell without running out, as the desired effect.