Melt 40 g sugar in a saucepan over low heat and allow to caramelize. Mix agar agar and coconut milk until smooth, add to the caramel and simmer for 3 minutes over low heat.

In the meantime, rinse off the lime, pat dry and tear off the peel with a zest and cut into small pieces. Halve the fruit and squeeze out 2 tablespoons of juice. Stir the lime peel and juice into the coconut cream. Divide between 4 glasses and refrigerate for about 2 hours.

Halve the passion fruit and scrape out the pulp with a spoon. Put the pulp with the remaining sugar (60 g sugar) in a saucepan, bring to the boil and reduce for 1-2 minutes. Let cool. Spread the passion sauce on the coconut caramel cream and serve.