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Place evaporated milk tin in the fridge the night before, or in the freezer for one hour, till icy chilled.
Spray a cake tin well with canola, dust over coconut to coat well, tip out balance and set aside.
Mix gelatine and hot water till smooth and dissolved and set aside.
In a medium bowl pour in evaporated Milk, and stevia or caster sugar, 2 passion fruit and beating on high till thick and fluffy.
Gently pour in dissolved gelatine mix and beat for one more minute.
Quickly pour into prepared coconut tin, level top.
Spread over remaining passionfruit and chill well till required.
Serve sliced with a dollop of whipped cream for a light dessert or morning or afternoon tea.