For the coconut-passion fruit parfait, slowly melt the dark chocolate over a bain-marie, and over a second bain-marie, beat the granulated sugar with the egg yolks using a hand mixer. Once the chocolate has melted, add it to the egg-sugar mixture and stir in the passion fruit syrup and the passion fruit pulp.
Line 4 small ramekins with plastic wrap and spread the parfait evenly in them. Place in the freezer and leave to infuse overnight.
The next day, remove the ramekins from the freezer about 10 minutes before serving. Whip the cream until stiff and carefully fold in the coconut flakes and coconut liqueur. Turn out the ramekins and pipe the coconut whipped cream onto them with a piping bag.
Serve the coconut-passion fruit parfait immediately.
Garnish the coconut-passion fruit parfait with a sliced star fruit. This not only tastes delicious, but also looks extremely decorative.