Method

1. Line a 12cm x 22cm loaf pan with cling film.
2. Stir together coconut cream, vanilla and lime zest.
3. Place egg whites in a large bowl. Use electric beaters or a whisk to whip eggs to soft peaks, then slowly add the sugar, whisking all the time, until a stiff, shiny meringue is reached.
4. Use a whisk to fold egg white mixture and coconut mixtures together. Fold through macadamias and pine nuts. Spoon mixture into the loaf pan and smooth with a spatula or knife. Freeze for four hours or overnight until firm.
5. Place shredded coconut into a small saucepan over high heat. Cook, stirring, for 30 seconds or until golden and fragrant. Tip into a small bowl and wipe out the pan. Add lime juice and honey to the pan. Use the residual heat of the pan to dissolve the honey into the lime juice, then remove from heat. Pour over the sliced fruit and stir to combine.
6. Turn parfait out, remove cling film and cut into slices. Divide parfait slices between plates, top with fruit, lime syrup and toasted coconut.