You’ll love this simple no bake passion fruit slice, made with fresh passion fruit, sweetened condensed milk and coconut. A chewy, buttery biscuit base is covered with a thick layer of tangy passionfruit icing. It’s quick, easy and perfect for afternoon tea!
Why you’ll love this recipe
- Quick and easy – dessert doesn’t get much easier. This slice takes just minutes to throw together, no mixers required and is completely no-bake. Just mix and refrigerate!
- It is bursting with real passion fruit flavour. Sweet, tangy and completely irresistible.
- It keeps well for a week – perfect for when you’re craving something sweet.
- Simple ingredients – you only need a handful of basic ingredients to make it.
- Freezer friendly – this slice freezes beautifully, so you can have it handy for unexpected guests, a last-minute dessert or an easy afternoon tea.
- Suitable for any occasion – just like these no-bake Rice Bubble slice, jelly slice, lemon and coconut slice or Mars Bar slices, it is perfect for serving at parties, afternoon tea or a tasty lunchbox treat.
Ingredients you will need
** This post contains tips and instructions to achieve the best possible results. This photo is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!
- Sweet biscuits – are crushed into fine crumbs to form the biscuit base. I use Arnott’s Marie or Arrowroot biscuits, but any plain, sweet store-bought biscuits will work. Arnott’s plain Teddy Bear biscuits, Milk Coffee, Digestives or Graham Crackers are all great alternatives.
- Desiccated coconut – unsweetened coconut is recommended, and make sure it is fine desiccated coconut rather than thick shredded coconut or coconut flakes.
- Passion fruit pulp – I have tested this recipe using both fresh passion fruit pulp and canned passion fruit pulp. I recommend using fresh passion fruit when it is available. Fresh passion fruit adds a more intense flavour and gives the icing a beautiful, vibrant yellow colour. Frozen passion fruit pulp thawed at room temperature is the next best alternative to fresh. Canned pulp can be used, but the passion fruit flavour will be more subtle and not as tangy.
- Lemons – fresh lemon juice and zest brighten up the slice and enhance the passion fruit flavour.
- Butter – regular, unsalted butter holds the slice together and makes the icing nice and creamy.
- Sweetened condensed milk – condensed milk is cow’s milk that is sweetened with sugar and heated to remove some of the water content. The result is a thick, sweet concentrated milk product that is commonly used in desserts like this no-bake slice. Condensed milk binds the biscuit base together and sweetens the slice. Use full-fat, sweetened condensed milk because it will set firmer than light, skim or coconut condensed milk. Do not use evaporated milk. I use Nestle condensed milk, but any sweetened condensed milk brand will work.
- Icing sugar – powdered sugar, for the passion fruit icing. If your icing sugar is lumpy, sift it before mixing.
Step by step instructions
This simple slice consists of two parts, both of which can be made in just 10 minutes;
- The biscuit base
- Creamy passion fruit icing.
Both the base and the icing are made, assembled and then placed in the fridge to set, until ready to eat.
Step 1 – Make the biscuit base;
Crush the biscuits in a food processor, or place them into a large Ziploc bag and crush with a rolling pin. The biscuits should be mostly crushed, but with a few larger pieces throughout for texture.
Place the biscuits into a bowl with the coconut and stir.
Add the sweetened condensed milk, melted butter, lemon zest and passion fruit pulp.
Mix until combined and sticking together.
Step 2 – Press the mixture into a baking tin;
Using the back of a spoon, press the prepared mixture very firmly into a tin lined with baking paper. The paper will prevent sticking and help you to remove the slice when it is set. Leave the sides of the paper overhanging, for easy removal.
Pressing the mixture into the tin very firmly will help it hold together and prevent crumbling.
Step 3 – Prepare the passion fruit icing;
Place the icing sugar, passion fruit pulp and butter in a bowl. Gradually add the lemon juice (a teaspoon at a time) and mix until the icing mixture is completely combined and quite thick, but spreadable.
*The icing needs to be quite thick (but still able to be spread over the biscuit base) so that it holds its shape when sliced.
Spread the icing over the top of the prepared biscuit base.
Cover and place in the fridge for at least 2-3 hours, or overnight is best. Once the slice has set, use a clean, sharp knife to cut into slices of desired size.
Expert tips
- Use fresh passion fruit pulp, where possible. You just won’t get the same tangy flavour and vibrant colour with canned pulp. I recommend using fresh passion fruit, or thawed frozen pulp rather than canned (where possible).
- This slice is pressed very firmly into the tin, which can make removing the slice a little tricky. The best way to remove it is to line the tin with baking paper and leave the paper overhanging on the sides. This will help you to remove the slice when it is set, without difficulty. You can also loosen the edges with a blunt knife before lifting, if required.
- Sift the icing sugar before mixing the icing, to prevent lumps.
- If the icing is too thick, you can add a little more lemon juice or passion fruit pulp, until you reach your desired consistency. It should be thick, but spreadable.
- If your icing is too runny, add more icing sugar and mix until it is thick and spreadable.
- Wait at least 2 hours before attempting to cut the slice. It is much easier to cut when it has fully set.
- Cut the slice cold, straight from the fridge. The icing will start to soften as it warms to room temperature and you won’t get neat slices.
- Make ahead – the slice can be made the day before it’s needed and kept in the fridge overnight before slicing. You can also make the base ahead and frost it later.
- Storage; passion fruit slice will keep in the fridge for up to a week, if it lasts that long! Store it in a sealed, airtight container in the fridge.
FAQs
This slice can be frozen for up to 2 months. To freeze, allow the slice to set in the fridge and then place it into an airtight container or zip-lock bags in the freezer (whole or sliced). When you are ready to eat it, simply remove it from the freezer and thaw at room temperature for around 30-60 minutes before eating.
Any type of plain, sweet tea biscuit will work. In Australia, I recommend Milk Arrowroot, Nice or plain Teddy Bear biscuits (not the chocolate coated kind!). In the UK, Digestives are a great alternative. And in the US, Graham Crackers will work.
This slice can be adapted to be gluten-free. Simply use gluten-free Arrowroot or Scotch Finger biscuits or your favourite gluten-free plain, sweet tea biscuit.
The biscuits can be crushed in a large zip-lock bag or bowl instead of a food processor. Simply roll a rolling pin over the biscuits until they are crushed into fine crumbs.
Let the passion fruit slice chill overnight (or at least 2 hours minimum) to fully set before slicing. Cut the slice into pieces using a large, sharp knife. To achieve clean and neat slices, wipe the knife in between each row. Cut the slice when it is cold, as the icing will soften at room temperature and the slices won’t be as neat.
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Passion Fruit Slice (No Bake)
Equipment
- 1 20 x 20cm slice tin (or 18 x 26 cm or similar size)
- mixing bowl
- wooden spoon
- spatula or a flat knife, to spread the icing
Ingredients
For the biscuit base
- 300 grams Arnott's Marie biscuits or any plain, sweet tea biscuit (Arnott's Arrowroot, plain Teddy Bear biscuits)
- 1 ½ cups desiccated coconut
- 1 395 gram can sweetened condensed milk
- 70 grams unsalted butter melted
- 1 teaspoon lemon zest
- 4 tablespoons fresh passion fruit pulp or use frozen passionfruit pulp.
For the passion fruit icing
- 3 cups icing sugar confectioners sugar, sifted
- 20 grams butter softened or melted
- 4-6 tablespoons passion fruit pulp as needed
- fresh lemon juice (about 1-2 tablespoons, but use as needed)
Instructions
For the biscuit base
- Prepare a 20 x 20cm square slice tin (or similar) by lining it with a layer of baking/parchment paper. Leave the ends of the paper overhanging from the sides of the tin, to help remove the slice later.
- Place the biscuits into a food processor and blend until the mixture resembles fine crumbs, but still has some chunks for texture.**If you don't have a food processor, place the biscuits in a large bowl or sealable bag and crush them with the end of a rolling pin. Leaving some small chunks is ok and provides texture.
- Add the crushed biscuits to a bowl and mix together with the desiccated coconut.
- Add the condensed milk, melted butter, lemon zest and passion fruit pulp and stir until the mixture is completely combined and sticking together.
- Place the biscuit mixture into the prepared tin and use a metal spoon to very firmly press the mixture into the tin, until smooth. Place into the refrigerator while you prepare the icing.
For the passion fruit icing
- Place the icing sugar into a large mixing bowl and add the butter and passion fruit pulp.
- Add a little lemon juice (about a teaspoon at a time, as needed) and mix until the mixture becomes a thick, but spreadable icing. It should be quite thick so that the icing sets firmly and is easy to slice. If your icing is too thick, add more lemon juice until it reaches your desired consistency. If it is too thin, add a little more icing sugar.
- Using a spatula or flat knife, spread the icing over the top of the prepared biscuit base.
- Cover and refrigerate for at least 2-3 hours (overnight is best) to set.
- When the slice has set, use the overhanging edges of the baking paper to gently remove the slice from the tin and cut into pieces of your desired size. Serve chilled.
Video
Notes
- I recommend using fresh passion fruit if it is available. Fresh passion fruit adds a more intense flavour and gives the icing a beautiful, vibrant yellow colour. Frozen passion fruit pulp is the next best alternative to fresh. Canned pulp can be used, but the passion fruit flavour will be more subtle and not as tangy.
- Condensed milk binds the biscuit base together and sweetens the slice. Use full-fat, sweetened condensed milk because it will set firmer than light, skim or coconut condensed milk.Do not use evaporated milk. I use Nestle condensed milk, but any sweetened condensed milk brand will work.
- This slice is pressed very firmly into the tin, which can make removing the slice a little tricky. The best way to remove it is to line the tin with baking paper and leave the paper overhanging on the sides. This will help you to remove the slice when it is set, without difficulty. You can also loosen the edges with a blunt knife before lifting, if required.
- Sift the icing sugar before mixing the icing, to prevent lumps.
- If the icing is too thick, you can add a little more lemon juice or passion fruit pulp, until you reach your desired consistency. It should be thick, but spreadable.
- If your icing is too runny, add more icing sugar and mix until it is thick and spreadable.
- Wait at least 2 hours before attempting to cut the slice. It is much easier to cut when it has fully set.
- Cut the slice cold, straight from the fridge. The icing will start to soften as it warms to room temperature and you won’t get neat slices.
- Make ahead – you can make this slice the day before it’s needed and keep it in the fridge overnight before slicing. You can also make the base ahead and frost it later.
- Storage; passion fruit slice will keep in the fridge for up to a week, if it lasts that long! Store it in a sealed, airtight container in the fridge.
- Freezing; this slice can be frozen for up to 2 months. To freeze, allow the slice to set and then place the slice into an airtight container or zip-lock bags in the freezer. When you are ready to eat it, simply remove it from the freezer and thaw at room temperature for around 30-60 minutes before eating.
- To slice; let the passion fruit slice chill overnight (or at least 2 hours minimum) and then slice using a large, sharp knife. Wipe the knife in between each row, to achieve neat and clean slices.
- The nutrition information is based on the recipe being made into 12 slices, with one slice being one serve. The nutritional information is an estimate only and does not take into account any additional toppings or sides served with the slice.
- This recipe is made using Australian metric cup and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.
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