Passion Fruit Slice (No Bake)

a piece of passion fruit slice on a plate.

5 from 1 vote

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!

Prep Time15

Cook Time0

Chilling Time2

Total Time2 15

Course: Dessert, Snack

Cuisine: Australian

Servings:

Calories: 358kcal

Author: Andrea Geddes

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)

Metric - US Customary

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.

Nutrition