Passion Fruit Slice (No Bake)

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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!

a piece of passion fruit slice on a plate.

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!

all ingredients for passion fruit slice, laid out on a table.

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.

pieces of slice topped with passion fruit icing, arranged on a plate.

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.

biscuit base ingredients being mixed together and pressed into a square tin.

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.

passion fruit icing being mixed and then spread over the top of a biscuit base in a tin.

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

Can I freeze it?

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.

What can I use instead of Arnott’s Marie biscuits?

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.

Can I make it gluten-free?

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.

I don’t have a food processor. What can I use?

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.

How do I cut it?

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.

a piece of slice on a plate. It is topped with icing and passion fruit seeds.

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