Whisk: Whisk together the passion fruit puree and sweetened condensed milk.
Whip: Transfer heavy whipping cream to a clean glass bowl. Using an electric whisk, beat cream until it forms stiff peaks (when you pull the whisk directly up, the peak made from the whipped cream stands straight up).
Fold: Fold passion fruit mixture into the whipped cream until combine. Spoon into serving glasses, cover, and refrigerate for an hour.
Serve: Serve chilled, topping with passion fruit pulp.
Notes
Store in an airtight container in the fridge for up to 5 days.