Lemon Passionfruit Coconut Slice Recipe

Introduction

This passionfruit coconut slice is a tropical delight featuring a buttery shortbread base, a creamy lemon and passionfruit filling, and a glossy passionfruit gel topping. It’s a perfect balance of tangy and sweet, ideal for sharing at afternoon tea or as a refreshing dessert.

Ingredients

• 170 g unsalted butter, melted (¾ cup / 6oz)
• ¾ cup desiccated coconut (65g / 2.3oz)
• ½ cup caster sugar (superfine sugar) or white granulated sugar (100g / 3 ½oz)
• 195 g plain flour (all purpose flour) (~7oz)
• 1 tin sweetened condensed milk (395g / 14oz)
• ¼ cup fresh lemon juice (60ml)
• ¼ cup strained passionfruit pulp (60ml)
• ½ cup strained passionfruit pulp (125ml)
• 1 ½ teaspoons powdered gelatine
• ¼ cup caster sugar (superfine sugar) or white granulated sugar (50g / 1.8oz)
• ¼ cup cold water (60ml)
• 1 teaspoon passionfruit seeds, optional

Instructions

1. Step 1: Preheat the oven to 180°C (350°F, 160°C fan forced). Line an 8-inch square baking tin with baking paper.
2. Step 2: In a large bowl, combine the flour, desiccated coconut, sugar, and melted butter. Mix until well combined, then press the mixture evenly into the base of the prepared pan.
3. Step 3: Bake the base for 25 minutes until lightly golden.
4. Step 4: For the filling, whisk together the condensed milk, lemon juice, and ¼ cup strained passionfruit pulp. Pour this mixture over the parbaked base.
5. Step 5: Bake for another 15 minutes until the filling is firm. Let it cool for 10 minutes before adding the topping.
6. Step 6: For the topping, place the ½ cup strained passionfruit pulp in a small saucepan and sprinkle the powdered gelatine evenly on top. Let it sit for 5 minutes to soften.
7. Step 7: Turn the heat on low and stir until the gelatine has completely dissolved.
8. Step 8: Add the ¼ cup sugar and stir until dissolved. Avoid letting the mixture boil; keep it just hot enough to dissolve the sugar.
9. Step 9: Stir in the cold water and add back 1 teaspoon (or to your taste) of the passionfruit seeds if using. Mix well and carefully pour the topping over the slice.
10. Step 10: Leave to set in the refrigerator for at least 2 hours before cutting into squares and serving.
11. Step 11: Please take a moment to leave a comment and rating if you enjoyed the recipe—it’s really appreciated and helpful!

Tips & Variations

• Substitute the passionfruit pulp with mango or pineapple for a different tropical twist.
• Use powdered gelatine alternatives such as agar-agar for a vegetarian version, adjusting quantities accordingly.
• For extra crunch, sprinkle toasted coconut flakes on top of the set topping before serving.
• Make sure not to overheat the gelatine mixture to maintain a smooth topping without lumps.

Storage

Store the passionfruit coconut slice in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended as the gel topping may lose its texture. Serve chilled for the best taste and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen passionfruit pulp?

Yes, frozen passionfruit pulp works well. Just thaw it fully and strain if needed to remove excess liquid before using.

What if I don’t have desiccated coconut?

You can substitute with shredded coconut or finely chopped nuts, but the texture and flavor will vary slightly.

Lemon Passionfruit Coconut Slice Recipe

Print Recipe

★★★★★

4.4 from 114 reviews

This luscious passionfruit slice features a buttery coconut shortbread base topped with a tangy passionfruit and lemon infused filling, finished with a vibrant passionfruit gelée topping. Baked to perfection, it offers a delightful balance of sweet and tart flavors with a creamy texture that melts in your mouth. Perfect for a refreshing dessert or afternoon treat.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 55 minutes
• Yield: 16 slices (depending on size) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Australian

Ingredients

Scale 1x2x3x

Shortbread Base

• 170 g unsalted butter, melted (¾ cup / 6oz)
• ¾ cup desiccated coconut (65g / 2.3oz)
• ½ cup caster sugar (superfine sugar) or white granulated sugar (100g / 3 ½oz)
• 195 g plain flour (all purpose flour) (~7oz)

Filling

• 1 tin sweetened condensed milk (395g / 14oz)
• ¼ cup fresh lemon juice (60ml)
• ¼ cup strained passionfruit pulp (60ml)

Topping

• ½ cup strained passionfruit pulp (125ml)
• 1 ½ teaspoons powdered gelatine
• ¼ cup caster sugar (superfine sugar) or white granulated sugar (50g / 1.8oz)
• ¼ cup cold water (60ml)
• 1 teaspoon passionfruit seeds (optional)

Instructions

1. Prepare the Shortbread Base: Preheat your oven to 180C (350F) or 160C if using a fan-forced oven. Line an 8-inch square baking tin with baking paper to prevent sticking and ensure easy removal.
2. Mix the Base Ingredients: In a large mixing bowl, combine the plain flour, desiccated coconut, caster sugar, and melted butter. Stir everything together until the mixture is uniformly combined and holds together nicely when pressed.
3. Form and Bake the Base: Press the mixture evenly into the base of your prepared baking tin. Bake this shortbread base in the preheated oven for 25 minutes or until it turns a light golden color and sets firmly.
4. Prepare the Filling: While the base is baking or once it finishes, whisk together the sweetened condensed milk, fresh lemon juice, and ¼ cup strained passionfruit pulp thoroughly to create a smooth filling mixture.
5. Add the Filling to Base and Bake: Pour the filling mixture evenly over the parbaked shortbread base. Return the pan to the oven and bake for another 15 minutes, or until the filling is set and firm to the touch. Let it cool for 10 minutes before proceeding to the topping.
6. Soften the Gelatine for Topping: Place the ½ cup strained passionfruit pulp in a small saucepan. Sprinkle the powdered gelatine evenly over the top and allow it to sit for 5 minutes to soften without stirring.
7. Dissolve the Gelatine: Turn the heat to low and gently stir the passionfruit pulp until the gelatine dissolves completely, ensuring it does not boil.
8. Add Sugar to Topping: Stir in the ¼ cup caster sugar until it is completely dissolved, keeping the mixture just hot enough without boiling.
9. Finish and Pour the Topping: Add the cold water and stir in 1 teaspoon of passionfruit seeds if desired for texture and visual appeal. Mix thoroughly and carefully pour this topping over the slightly cooled passionfruit slice.
10. Set the Slice: Allow the slice to chill and set in the refrigerator for at least 2 hours before slicing and serving to ensure the topping firms properly.
11. Enjoy and Share: Serve chilled and don’t forget to leave a comment or rating if you enjoyed this vibrant and tangy passionfruit slice!

Notes

• Ensure not to boil the gelatine topping mixture to retain its smooth texture and setting ability.
• You can substitute caster sugar with white granulated sugar if needed, but caster sugar dissolves more easily.
• Use fresh lemon juice for the best tangy flavor impact in the filling.
• Passionfruit seeds are optional but add a nice crunch and visual interest to the topping.
• Make sure to line your baking tin with baking paper for easy removal of the slice after baking and setting.
• Allow the slice to chill completely to achieve clean slices when cutting.

Keywords: passionfruit slice, passionfruit dessert, coconut shortbread, lemon passionfruit slice, summer dessert