A buttery coconut biscuit base with creamy zesty lemon passionfruit topping, this super easy passionfruit slice will leave you wanting more!
Last updated 15 September 2021
Passionate about passionfruit
Are you a passionate person? Apparently, I am. My friends tell me I don’t have a grey area in between love and hate. I don’t think that’s true because I can sometimes survive with things being ‘ok’ or ‘average’ just for the sake of adapting unless it’s to do with food, of course!
There’s nothing wrong with being a passionate person anyway, because it means you care. Caring too much is always better than not caring at all!
There’s no better way to celebrate the meaning of passion than using one of my favourite fruits to make these irresistible treats. So, say hello to these mouthwatering passionfruit slices.
I promised you that this recipe would be easy, and I meant it. If you’ve never baked sweets or perhaps never cooked before, the chances are your Passionfruit Slices will still turn out delicious!
There are no special ingredients or kitchen equipment needed. Mix, bake, whisk, and bake and you’re done TA-DAH! Also, you don’t have to worry about over-mixing or ingredients separating. See, it’s all too easy!
It may be easy, but there’s no sacrificing on taste. You won’t be able to stop at one slice! These slices have a buttery coconut base with a creamy and zesty passionfruit topping. It almost tastes like a cheesecake, but there’s no cheese in it. Instead, we’re using a modest tin of sweetened condensed milk.
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How do you eat passionfruit?
When I was living on my uni campus, I bought an enormous box of passionfruits from a market nearby. I left them on the kitchen bench, my friend spotted them and randomly asked me ‘Who taught you how to eat passionfruits?’ I laughed because I thought she was joking. She told me she was serious and that she’s never had passionfruit before, so naturally, she was curious. I felt like a real cow for laughing.
I was around 5 years old when I first tried a passionfruit. We were neighbours with Jane, an elderly widow that lived alone. Jane would offer pocket money to my brothers to mow her lawn regularly, and my sister and I would tag along. Jane loved having us around. She would spoil us with treats and served us these strange looking but delicious passionfruits she grew in her backyard. Jane sliced the fruits in half and handed us little spoons to scoop the pulps out.
Sweet and tart with tropical floral flavours come to mind when eating passionfuits
Going back to my friend at uni, at the time I confidently showed her how to eat her first passionfruit. Thinking about it now, I don’t even know if I am eating it correctly! I cut the fruit in half and spoon out the pulp and swallow everything, seed and all, I don’t even chew!
Right or wrong? Who cares! I love passionfruit and if I wasn’t so bad at gardening I would grow it, just like Jane did.
Zesty Passionfruit slice
For those that don’t like citrus flavoured desserts, don’t run away just yet!
My husband, Tomasi, is one of those people. He stays clear from lemon meringue pies and tarts. However, he can’t resist these Passionfruit slices. It’s because these slices aren’t really tart, even though it has both lemon and passionfruit in it.
We recently had some friends over for lunch. That same morning I baked this passionfruit slice to serve with our coffees and tea after our lunch. I have to say it’s such a simple, hassle-free treat to make. Apart from the passionfruits, I already had all the ingredients in the pantry.
I gleamed proudly when my friends looked amazed when Tomasi told them I made the slice from scratch. Clearly impressed, they all echoed, ‘Wow!’ Little did they know, making these slices took me less than 5 minutes to prepare.
More irresistible slices to try:
After-Dinner Mints
Chocolate Cherry Slice
Rum Raisin Brownies
Salted Caramel Slice
Ingredients for Easy Passionfruit slice
Plain flour is also known as ‘all-purpose’ flour, it has no leavening agent added.
Sweetened Condensed milk is boiled whole milk that has most of its water content removed and sugar added. It’s thick, sticky and commonly sold in tins. Use full fat or regular sweetened condensed milk for this recipe as the low-fat version may cause the passionfruit topping to not set properly.
Brown sugar contains molasses which gives it a subtle caramel-like flavour. If preferred, white or regular sugar can be used instead.
Passionfruit – Depending on the size of the passionfruit you may need 3 to 4 fruits. I don’t recommend using canned passionfruit pulp as it will impact the overall flavour and the topping may not set.
How to make Easy Passionfruit slice
Step-by-step guide with photos
Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line and grease a square 20cm (8in) tin with nonstick baking paper. Make sure the paper hangs over the sides of the tin as we’ll be using this to lift the slice out.
For the base – Mix the flour, sugar and coconut in a bowl. Pour in the melted butter onto the flour mixture and stir to combine until there are no bits of dry flour remaining.
Transfer the base mixture into the prepared tin. Use a spatula or the back of a spoon and push the mixture down firmly so it spreads evenly inside the tin. Bake the base for 15 minutes or until golden.
For the topping – Whilst the base is baking, finely grate the lemon zest and juice it. Cut the passionfruits in half and remove the pulp, discard any clumpy bits. In a bowl, add in the condensed milk, passionfruit pulp, lemon zest, 2 tablespoons of lemon juice and salt, whisk well to combine.
Pour the passionfruit topping over the baked base. Use a tea towel or mitten to protect your hands and carefully tilt the tin so the topping spreads out evenly. You could also use the back of a spoon or flat a spatula to do this. Bake once more for 15 minutes. Optional – The passionfruit’s vibrant colour disappears once it’s mixed in with the condensed milk. If you wish to add back the colour and make it look pretty, drizzle 1-2 tbsp of passionfruit pulp on top prior to baking.
Leave the passionfruit slice in the tin at room temperature. Once it’s cooled down, refrigerate the slice for 2 hours. Lift the baking paper to remove the slice out of the tin. Cut into desired slices. The slices taste best when it’s at room temperature, but it’s also delicious when chilled.
Leftovers – Transfer the slices into an airtight container and refrigerate, it’ll be good for up to a week.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Easy Passionfruit Slice
Ingredients
For the base
- 1 cup plain flour (NOTE 1)
- ½ cup brown sugar (NOTE 2)
- ½ cup desiccated coconut
- 125 gm butter (melted)
For the topping
- 395 gm tin of sweetened condensed milk (NOTE 3)
- 1 medium lemon (zested finely and 2 tbsp of juice)
- 4 tbsp fresh passionfruit pulp (3 to 4 fruits) (NOTE 4)
- ¼ tsp salt
Optional garnish
- 1-2 tbsp fresh passionfruit pulp
Instructions
- Preheat oven to 200°C (390°F) or 180°C (360°F) for fan-forced ovens. Line and grease a square 20cm (8in) tin with nonstick baking paper. Make sure the paper hangs over the sides of the tin as we'll be using this to lift the slice out.
- For the base – Mix the flour, sugar and coconut in a bowl. Pour in the melted butter onto the flour mixture and stir to combine until there are no bits of dry flour remaining. Transfer the base mixture into the prepared tin. Use a spatula or the back of a spoon and push the mixture down firmly so it spreads evenly inside the tin. Bake the base for 15 minutes or until golden.
- For the topping – Whilst the base is baking, finely grate the lemon zest and juice it. Cut the passionfruits in half and remove the pulp, discard any clumpy bits. In a bowl, add in the condensed milk, passionfruit pulp, lemon zest, 2 tablespoons of lemon juice and salt, whisk well to combine.
- Pour the passionfruit topping over the baked base. Use a tea towel or mitten to protect your hands and carefully tilt the tin so the topping spreads out evenly. You could also use the back of a spoon or flat a spatula to do this. Bake once more for 15 minutes. Optional – The passionfruit's vibrant colour disappears once it's mixed in with the condensed milk. If you wish to add back the colour and make it look pretty, drizzle 1-2 tbsp of passionfruit pulp on top prior to baking.
- Leave the passionfruit slice in the tin at room temperature. Once it's cooled down, refrigerate the slice for 2 hours. Lift the baking paper to remove the slice out of the tin. Cut into desired slices. The slices taste best when it's at room temperature, but it's also delicious when chilled.
