Coconut passionfruit slice

  • 20 mins preparation
  • Serves 18
  • Print


Coconut passionfruit slice
  • 250 gram plain un-iced biscuits, broken
  • 1/2 cup desiccated coconut
  • 100 gram butter, melted
  • 500 gram cream cheese, at room temperature
  • 2/3 cup caster sugar
  • 300 millilitre cream
  • 3 teaspoon powdered gelatine
  • 1/3 cup passionfruit pulp


Coconut passionfruit slice
  • 1
    Grease and line a 3Ox2Ocm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Process biscuits to make fine crumbs. Add coconut and butter; process to combine. Press crumb mixture firmly over base of prepared pan. Chill until needed.
  • 2
    Using an electric mixer, beat cream cheese and sugar in a medium bowl until smooth. Beat in cream until combined. Sprinkle gelatine over 1/4 cup boiling water in a small heatproof jug; stir until completely dissolved. Cool to room temperature. Add to cheese mixture; beat until combined.
  • 3
    Spread cheese mixture over biscuit base. Drop spoonfuls of passionfruit pulp 2cm apart over cheese mixture. Using a skewer, swirl passionfruit into cheese mixture to create a marble effect. Chill for 4 hours or until set. Cut into pieces to serve.


You can also use coconut macaroons for the base. You will need 4 passionfruit.