Cut the passion fruit in half and remove the pulp with a spoon. Reserve.
Dice the butter, and beat until soft and creamy.
Sieve the icing sugar. Gradually incorporate the sieved icing sugar to the soft butter.
Gently stir in the scooped passion fruit, then the coconut.
Keep at room temperature until needed.
«You can toast the coconut if you want a nuttier flavor, let the coconut cool down before you add to the butter mix. This buttercream can be used as icing for your cake or filling for your amazing macaroons »