Cold rinse a box mould (30 cm long; 2 l capacity) and line it with cling film.
Beat the eggs, honey and vanilla sugar with the whisk of the mixer for approx. 5 minutes until creamy. In a mixing bowl, whisk together the coconut milk, coconut milk powder and 1⁄4 tsp. salt until you have a slightly thick cream. Fold evenly into the egg-honey mixture and pour everything into the tin. Cover and freeze for at least 6 hours, preferably overnight.
Peel the coconut pulp into thin strips with a peeler. Halve the passion fruit and scrape out the flesh with a teaspoon. Turn out the semifreddo from the mould and remove the foil. Decorate with passion fruit and coconut.