The best possible way to enjoy passionfruit in season – easy to make AND delicious! Your friends and family will be begging for this easy slice recipe.

Ingredients

1 cup self-raising flour

½ cup icing sugar

⅔ cup desiccated coconut

125g melted butter

395g can condensed milk

165ml can light coconut milk

⅓ cup lemon juice

⅓ cup strained passionfruit

juice (about 10 fuit),

2 tsp pips reserved

Extra pulp of 1 passionfruit

Method

Preheat oven to 180°C. Grease, then line the base and 2 sides of a 26cm x 17cm (base measurement) slice pan with baking paper, sides overhanging. Sift flour and icing sugar into a bowl. Stir in coconut. Add butter and stir to form a dough.

Press dough into base of pan. Using a palette knife, smooth surface, then prick base with a fork. Bake for 12-14 minutes or until pale golden. Set aside to cool.

Reduce oven temperature to 160°C. Put condensed milk, coconut milk, lemon juice, passionfruit juice and reserved pips in a medium bowl and whisk until combined. Spread over pastry base. Spoon extra passionfruit pulp on top and swirl through. Bake for 20 minutes or until set when wobbled slightly. Let cool, then refrigerate for 3-4 hours.

Remove from tin. Run a long sharp knife under hot water and wipe dry. Cut slice into bars, regularly wiping knife clean to ensure neat edges. Serve or store in an airtight container in the fridge for up to 2 weeks.

Passionfruit and coconut slice — *(Credit: Nicky Ryan)*

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.