I remember the first time I tasted a passionfruit slice—bright, sunlit tartness cutting through a buttery, coconut-kissed shortbread. It felt like a little seaside memory in every forkful, the kind of dessert that reaches back and warms the heart.
Why make this recipe
This passionfruit slice is a perfect balance of lush, tangy topping and a tender, coconut-studded shortbread base. It’s quick to assemble, makes a beautiful traybake for gatherings, and carries that tropical punch that turns ordinary afternoons into celebratory moments.
How to make Passionfruit Slice Recipe
Ingredients:
- 170 g unsalted butter, melted ((¾ cup / 6oz))
- ¾ cup desiccated coconut 65g ((65g / 2.3oz))
- ½ cup caster sugar (superfine sugar) or white granulated sugar ((100g / 3 ½oz))
- 195 g plain flour (all purpose flour) ((~7oz))
- 1 tin sweetened condensed milk ((395g / 14oz))
- ¼ cup fresh lemon juice ((60ml))
- ¼ cup strained passionfruit pulp ((60ml))
- ½ cup strained passionfruit pulp ((125ml))
- 1 ½ teaspoons powdered gelatine
- ¼ cup caster sugar (superfine sugar) or white granulated sugar ((50g / 1.8oz))
- ¼ cup cold water ((60ml))
- 1 teaspoon passionfruit seeds, optional
Directions:
FOR THE SHORTBREAD BASE:
- Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
- In a large bowl combine the flour, coconut, sugar and melted butter. Mix until well combined then press into the base of the prepared pan.
- Bake for 25 minutes, until the edges are golden and the base smells toasty and inviting.
FOR THE FILLING:
4. Whisk together the condensed milk, lemon juice and ¼ cup strained passionfruit pulp, allowing the mixture to bloom into a glossy, citrus-scented custard.
5. Pour the filling over the parbaked base and return to the oven for another 15 minutes until set and just firm to the touch.
6. Allow to cool for about 10 minutes before adding the topping so the base doesn’t shift.
FOR THE TOPPING:
7. Place the ½ cup strained passionfruit pulp in a small saucepan and sprinkle the gelatine evenly over the top. Let it sit for 5 minutes to soften and bloom.
8. Turn the heat on low and stir until the gelatine has fully dissolved.
9. Add the ¼ cup sugar and stir until dissolved — don’t let it come to a boil; it should be just hot enough to dissolve the sugar and keep the passionfruit bright.
10. Add the ¼ cup cold water and, if you like a little texture, stir in 1 teaspoon of passionfruit seeds.
11. Mix well and carefully pour the topping over the warm slice, spreading gently if needed.
12. Leave to set for at least 2 hours before cutting and serving.
13. Please take a moment to leave a comment & rating. It’s appreciated and so helpful.
How to serve Passionfruit Slice Recipe
Cut into neat squares with a sharp knife (wipe between cuts) and serve slightly chilled. These slices are lovely on their own with a cup of strong coffee, or plated with a dollop of softly whipped cream or a scoop of vanilla ice cream to mellow the tartness.
How to store Passionfruit Slice Recipe
Keep the slice refrigerated in an airtight container for up to 4–5 days. For best texture, store in a single layer; if stacking, separate layers with baking paper. The topping will soften slightly over time but retain its vibrant flavor. You can freeze uncut slices for up to 1 month—thaw overnight in the fridge.
Tips to make Passionfruit Slice Recipe
- Use ripe, fragrant passionfruit for the most vivid flavor; strain to remove excess pulp for a smooth topping, or leave seeds if you love the bite.
- Warm the topping gently—too hot and the gelatine won’t set properly, too cool and it won’t spread smoothly.
- Press the shortbread firmly into the tin for an even base. I like to use the bottom of a measuring cup to press it flat.
- To avoid draining the slice, let it cool slightly before pouring the topping, but not completely cold—this helps the layers bond.
- Adjust the sugar in the topping to taste if your passionfruit is particularly tart or sweet.
Variations (if any)
- Lime or orange swap: Replace lemon juice with lime or orange for a different citrus note.
- Coconut-lime: Fold a teaspoon of lime zest into the condensed milk filling for extra brightness.
- Vegan alternative: Try a vegan condensed milk substitute and agar-agar instead of gelatine (note: setting method and quantities will differ).
FAQs
Q: Can I make this without gelatine?
A: Yes—use agar-agar as a vegetarian alternative, but note agar sets firmer and can be less wobbly. Follow the packet’s instructions for quantities and dissolve properly in boiling liquid.
Q: Can I use frozen passionfruit pulp?
A: Absolutely. Thaw thoroughly and taste before using; you may need to adjust sweetening depending on intensity.
Q: How do I get clean slices?
A: Chill until fully set, use a very sharp knife, and wipe it clean between cuts. Running the blade under hot water and drying it before each slice also helps.
Q: Can I double the recipe?
A: Yes—use a larger pan and adjust baking times; a 9×13 will work but check for set edges and a firm filling.
Q: What if my topping doesn’t set?
A: If it’s too runny, it may need more gelatine or less liquid, or it may not have been heated enough to fully dissolve the gelatine. Gently rewarm, dissolve a little more gelatine (bloom first), and pour back over.
Conclusion
If you want a familiar take with beautiful step-by-step inspiration, check out Cooking with Nana Ling’s passionfruit slice for another lovely version. For a simple, rustic approach and more slice ideas, take a peek at Buena Vista Farm’s passionfruit slice recipe.
Bite into one of these squares and let that bright, tropical tang carry you—happy baking, and here’s to sun-drenched flavors in every slice.
Passionfruit Slice
Ingredients
Method
- Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
- In a large bowl, combine the flour, coconut, sugar, and melted butter. Mix until well combined then press into the base of the prepared pan.
- Bake for 25 minutes, until the edges are golden and the base smells toasty and inviting.
- Whisk together the condensed milk, lemon juice, and ¼ cup strained passionfruit pulp, allowing the mixture to bloom into a glossy, citrus-scented custard.
- Pour the filling over the parbaked base and return to the oven for another 15 minutes until set and just firm to the touch.
- Allow to cool for about 10 minutes before adding the topping so the base doesn’t shift.
- Place the ½ cup strained passionfruit pulp in a small saucepan and sprinkle the gelatine evenly over the top. Let it sit for 5 minutes to soften and bloom.
- Turn the heat on low and stir until the gelatine has fully dissolved.
- Add the ¼ cup sugar and stir until dissolved without letting it come to a boil.
- Add the ¼ cup cold water and, if you like a little texture, stir in 1 teaspoon of passionfruit seeds.
- Mix well and pour the topping over the warm slice, spreading gently if needed.
- Leave to set for at least 2 hours before cutting and serving.