Tropical Layered Parfait

For the watermelon ice cream: blend all of the ingredients in a blender or food processor and spoon into a freezer-proof container.

Cover and freeze for 3 hours.

Break the frozen watermelon mixture into chunks and place back in the blender. Blend until creamy.

Return to the container, cover and freeze for about 30 minutes.

For the passion fruit ice cream: whisk together the egg yolks, vanilla and 1 tablespoon of honey until thick and pale.

Whisk the egg whites in a separate bowl with a clean whisk until soft peaks form. Gradually add the remaining honey and beat until thick and glossy.

Whisk together the coconut cream and coconut milk powder until slightly thickened.

Gently fold the egg whites and coconut cream mixture into the egg yolk mixture.

Spoon into a freezer-proof container and freeze 1 hour, until thickened slightly, then stir in the passion fruit pulp.