Preheat the oven to 180°C.
Mix butter and sugar in a large bowl until light and fluffy.
Stir in the flour, milk, egg yolks, and half of the passion fruit pulp until combined.
Whisk egg whites in a clean bowl until stiff peaks form.
Fold the egg whites gently into the passion fruit mixture.
Divide the mixture among four greased and floured 170ml ramekins on a baking tray.
Bake for 12 minutes or until cooked through.
Boil sugar and water in a pan, then simmer for 15 minutes to create a syrup.
Remove syrup from heat and stir in the remaining passion fruit pulp and coconut liqueur.
Drizzle the sauce over the puddings and serve with whipped cream.