To coat the coconuts, coarsely chop the dark couverture and melt it in the beating kettle in a hot water bath. Let cool down to room temperature and fill the coconuts with it. Put something into the fridge.

Roast the coconut flakes in a pan without fat until light brown, turning the flakes several times in the pan. Let the coconut flakes cool down.

Halve the vanilla pods lengthways and scrape out the pulp. Bring the vanilla pulp with the sugar and coconut milk to the boil and cook for 1 minute. Mix egg yolks with coconut milk and a pinch of salt in a beater. Then whisk in a hot, almost boiling water bath with a whisk for 6-8 minutes until thick and creamy. Beat in ice water until cold.

Whip the cream until stiff and alternately fold into the coconut mixture with the roasted coconut flakes, season with coconut liqueur. Pour the mixture into the chilled coconuts and smooth down a little. Cover with cling film and chill for at least 6 hours.

For the fruit sauce, cut up passion fruits and remove the pulp with a spoon and place in a small saucepan.

Pluck the mint from the stalks, chop and add to the passion fruit with the sugar and bring everything to a boil. Take the saucepan off the heat and purée the sauce briefly so that the pulp loosens and the seeds remain whole.

Pour the sauce over the semi-frozen coconuts and decorate with blueberries, mint and powdered sugar.