Coconut And Passionfruit Slice Recipes

COCONUT AND PASSIONFRUIT SLICE RECIPE

Coconut and Passionfruit Slice Recipe image

Provided by JoBellette

Number Of Ingredients 17

Ingredients

For base:
125 g butter
1/2 cup of caster sugar
1 egg
1 tsp vanilla essence
1 1/2 cups of plain flour
1/2 tsp baking powder
1 pinch salt
For filling:
4 eggs
1 cup sugar
1 cup shredded coconut
1/3 cup plain flour
1 1/2 cups cream
160 ml coconut milk
juice and zest of 1 lemon
2/3 cup of passionfruit pulp

Steps:

Preheat oven at 180 degrees. To make pastry, place butter and sugar in bowl and beat until light and creamy. Add egg and vanilla essence and beat well. Add sifted flour, baking powder and salt. Stir until well combined and mixtures forms a sticky dough. Flour hands and press pastry evenly into the base of the greased tin with baking paper covering base. Bake pastry base in oven for 15 mins. To make filling, place eggs and sugar in bowl and whisk until pale. Add coconut, flour, cream, coconut milk, lemon juice, zest and passionfruit pulp in that order. Stir to combine. Pour filling over pastry base in tin. Bake for 35-40 minutes or until golden brown. Remove from oven and allow to cool completely in tin before removing and storing.

EASY PASSIONFRUIT SLICE / BARS

Easy Passionfruit Slice / Bars image

Super easy slice to prepare...no electric mixer required. Found in an old magazine at work. This slice works equally well using regular wheat flour or ga blended gluten-free flour mix. My photos are showing the gluten-free version- use gf flour and the slice is gluten-free suitable. This recipe uses a standard size tin of condensed milk and passionfruit pulp in syrup, so there is no wastage

Provided by Jubes

Categories Bar Cookie

Time 50m

Yield 16-20 slices, 16 serving(s)

Number Of Ingredients 6

Ingredients

1 cup sugar
1 cup desiccated coconut
1 cup self-raising flour (to make the slice gf suitable use equal measure of a blended gluten-free self-raising flour)
125 g butter, melted
1 (395 g) can condensed milk
1 (170 g) can passion fruit pulp, in syrup

Steps:

Preheat oven to 180°C or 160°C if using a fan-forced oven. Line a 22cm square pan or a slice tin.
Combine all ingredients for the slice base and press into the prepared pan.
Bake 12-15 minutes. Remove from oven and allow to cool in the pan for 15 minutes. The base is still soft while hot, but will harden as it cools. The base will be light in colour.
Using a bowl, combine the can of condensed milk and the passionfruit pulp.
Spread the passionfruit mixture over the slice base and return to the oven for about 12 minutes, or until the topping is just firm to the touch.
Remove from oven, allow to cool 15 minutes and then chill until set.
Cut into squares to serve.

PASSIONFRUIT AND LEMON SLICE

Passionfruit and Lemon Slice image

Tangy and delicious. The coconut gives it a tropical flavour, always asked for recipe when it is made.

Provided by Sueie

Categories Bar Cookie

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

120 g butter
1/2 cup icing sugar
1/2 teaspoon vanilla essence
1 1/2 cups plain flour, sifted
1 teaspoon grated fresh lemon rind
icing sugar, to dust
3/4 cup self-raising flour
3/4 cup coconut
3 eggs
1 cup caster sugar
1 (170 g) can passion fruit pulp
2 tablespoons lemon juice
1 teaspoon grated fresh lemon rind

Steps:

Preheat oven to 180°C (350°F).
Grease and line a square pan.
Cream butter and icing sugar until creamy, add vanilla.
Fold in flour and lemon rind.
Press into tin and bake 15- 20 minutes until lightly golden.
Filling: Sift flour and add coconut.
Lightly beat eggs and sugar, then add passion fruit pulp, juice and rind.
Add dry ingredients and stir until combined.
Pour over base and bake further 20 minutes, or until firm to touch.
Cool in tin.
Dust with icing sugar and cut into squares.

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