Lemon Passionfruit Coconut Slice Recipes

PASSIONFRUIT SLICE

Passionfruit Slice image

A deliciously easy Passionfruit Slice with a coconut crust.

Provided by Jessica Holmes

Categories Dessert

Time 45m

Number Of Ingredients 7

Ingredients

65 grams (1/2 cup) icing sugar or powdered sugar
140 grams (1 cup) plain flour or all purpose flour
70 grams (3/4 cup) desiccated coconut
115 grams (1/2 cup or 1 stick) unsalted butter, melted
240 ml (1 cup) sweetened condensed milk
2 tablespoons fresh lemon juice
3 tablespoons passionfruit pulp, plus 1 tablespoon extra

Steps:

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper.
In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
Place mixture into baking pan and press down to form one even layer. Bake in the oven for 10 minutes or until the crust is slightly golden on the edges.
In a separate mixing bowl, add condensed milk, lemon juice and passionfruit and stir to combine.
Pour mixture over coconut crust. Add a tablespoon of passionfruit pulp on top and swirl using a butter knife.
Bake slice for another 15 minutes or until slightly firm to the touch. Leave to cool for at least 30 minutes in the baking tin. Then place in the fridge for at least 2-3 hours to set. Cut into small slices to serve.

Nutrition Facts : ServingSize 1 slice, Calories 186 calories

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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