Peel and grate ginger. Grate zest of lemon. Wash and peel fruit and cut into wedges for decorating.
In a large pan, melt the Oldenburger Butter. Add the ginger, sugar, desiccated coconut and rice and saute for a few minutes. Deglaze with Oldenburger Milk and coconut milk. Bring to the boil and stir in grated lemon zest. Leave to simmer with no heat at all for 40 minutes, stirring occasionally. Turn the heat on again and boil slowly for another 5 minutes.
For the sauce, mix 4 tbsp cold passion fruit juice with cornstarch. Bring remaining juice to the boil. Stir in starch mixture until the sauce thickens.
Wash, clean, peel and cut fruit into bite-sized pieces as well as decorative wedges. Add fruit to the sauce. Season with sugar. Stir sweet rice thoroughly.
The Final Touch
For serving, place two lobes of sweet rice on the plate. Decorate fruit around the rice generously and sprinkle fruit sauce and mint leaves on top.