Description
Indulge in the tropical flavors of this refreshing No-Bake Passion Fruit Slice. With a buttery coconut base, a tangy passion fruit filling, and a hint of sweetness, this Australian-inspired dessert is a perfect treat for summer gatherings.
Ingredients
Scale
Base:
- 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
- ½ cup shredded coconut
- ½ cup sweetened condensed milk
- ¼ cup unsalted butter, melted
Filling:
- 1 can (14 oz) sweetened condensed milk
- ½ cup passion fruit pulp (with seeds or strained)
- ¼ cup fresh lemon juice
Topping (optional):
- 2 tablespoons passion fruit pulp
- 1 tablespoon powdered sugar (optional for sweetness)
- Extra shredded coconut for garnish
Instructions
- Line an 8×8-inch baking dish with parchment paper, leaving a little overhang for easy removal. In a medium bowl, mix graham cracker crumbs, shredded coconut, sweetened condensed milk, and melted butter until combined. Press the mixture firmly into the base of the prepared dish. Place in the fridge to chill while you prepare the filling.
- In another bowl, whisk together sweetened condensed milk, passion fruit pulp, and lemon juice until smooth and thickened. Pour the filling over the chilled base and spread evenly with a spatula.
- Optional: Drizzle with extra passion fruit pulp and sprinkle with coconut or powdered sugar for a decorative touch.
- Refrigerate for at least 4 hours, or until fully set. Slice into squares and serve chilled.
Notes
- You can use fresh or canned passion fruit pulp.
- For a smoother filling, strain out the seeds.
- This tropical treat is perfect for summer gatherings and can be stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg
