1 (12 ounce) package instant coconut cream pudding mix
1 1/2 cups water
1/4 cup passion fruit juice
1/4 cup water
1 cup miniature chocolate frogs (coconut)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
Dip cake pan in brown sugar to well in every pan.
Place coconut cream into the corners of red plastic wrap top to bottom (cover edges).