Coconut couscous with mango and passion fruit compote

Dice the mango, then cut the passion fruits in half and scoop out the seeds and flesh. Put the fruits in a saucepan together with the lime juice and bring to a simmer on medium heat. In another small pan, combine the coconut milk and birch sugar and bring to the boil. Put the couscous in a heatproof dish and pour in the hot coconut milk. Mix together with a fork, cover with cling film and leave to absorb. Serve the couscous with the warm fruit compote, adding coconut chips if desired.