Puree plums, skins, in blender
In saucepan, bring cream, coconut milk, sugar, salt to boil, stirring to dissolve sugar.
Remove from heat, stir in cornmeal, coconut.
Whisk egg yolks in small bowl, add cornmeal mixture to yolks. Whisk yolks back into main mixture.
Whisk in baking powder. Beat egg whites to soft peak stage, gently fold into cornmeal mixture.
Pour into buttered 2 quart baking dish
and bake for 25 min at 350°F.
Spoon plum puree onto serving plate, scoop spoonbread onto puree. Surround with fruit.