This no-bake passionfruit slice has a simple biscuit base and a layer of smooth icing on top, it is the perfect sweet treat!
I'm so excited to share with you my recipe for Passionfruit Slice, this is one of my most popular recipes ever! It has had over 2 million views on Facebook, second only to my Chocolate Weetbix Slice. It is the perfect slice if you have a passionfruit vine in your garden. If you can't your hands on fresh passionfruit you can use pulp from a can or jar.
The recipe is super simple, and doesn't require any baking as each layer is set in the fridge. The base is made with coconut, butter, condensed milk and plain biscuits. If you want some extra citrus flavour add some lemon juice and zest to the icing.
How to make passionfruit slice:
First of all crush you biscuits in a food processor. Then add crushed biscuits, coconut, butter and condensed milk to a large bowl and mix well to combine.
Pour in biscuit mixture into a lined baking tray, push to edges and press down with your hands. Smooth with the back of a metal spoon. Chill in refrigerator while you make the icing.
Add icing sugar, butter and passion fruit pulp to a bowl and whisk together until smooth. Add a dash of milk if it is too thick or extra icing sugar if it is too runny.
Pour icing over chilled base and smooth to the edges then return to refrigerator until icing has set. For at least one hour or overnight.
Once the slice has set chop it into bite sized pieces.
This easy peasy recipe is a great one to make with kids as it does not require cooking, so they can have a fun time helping you mix and pour the ingredients!
Here is a delicious version of baked passionfruit slice from my friend Lucy at Bake Play Smile blog. Or if you have some Weetbix in your pantry try out my Passionfruit weetbix slice. If you have too many passionfruit on your hands then my Passionfruit meringue pie is a must try for a show stopping dessert!
Recipe FAQs:
It takes around 1-2 hours in the fridge (even better overnight) but you can speed up the process by putting it into the freezer for 30 minutes.
You can use any plain biscuits like Super Wines, Milk Arrowroots or Maries. Even Krispies would work too.
My slice tin is 29 x 19 cm, the brand is Haven and I purchased from Farmers in New Zealand.
If you can't get your hands on fresh Passionfruit or they are out of season you could substitute it for a few tablespoons passionfruit pulp bought in a can or jar from the supermarket.
Storage:
Store your passionfruit slice in an airtight container in the fridge for up to one week.
Top tips:
Passionfruit pulp can be frozen in ice cube trays for up to three months. Simply defrost, stir, then use in your baking as per the instructions.
Related Recipes:
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Passionfruit Slice
This no-bake Passionfruit Slice has a simple biscuit base and smooth passionfruit icing on top - it is the perfect sweet treat!
Ingredients
- 1 packet milk arrowroot biscuits, crushed (250g/9oz)
- 1 cup desiccated coconut
- 125g butter, melted (4.4oz)
- ½ cup sweetened condensed milk
Icing
- 2 cups icing sugar
- 25g butter, softened (1oz)
- 3 passionfruit, pulp
Instructions
- Pour crushed biscuits, coconut, butter and condensed milk into a large bowl then mix well to combine.
- Line a tray (19 x 29cm) with baking paper then pour in biscuit mixture, push to edges and press down with your hands. Smooth with the back of a metal spoon. Chill in refrigerator while you make the icing.
- Add icing sugar, butter and passionfruit pulp to a bowl, stir then whisk until smooth.
- Pour icing over chilled base and smooth to the edges. Return to refrigerator until icing has set. (About 1 hour)
- Once set chop into slices and enjoy.
Notes
- Store this slice in an airtight container in the fridge.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 164Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 86mgCarbohydrates: 20gFiber: 0gSugar: 18gProtein: 1g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Bonnie says
Hi, I made this slice yesterday and it still has not set, I’m not sure what to do. Should I put it in the oven to set the icing?
Thankyou!
Vanya says
I put mine in the fridge to set the icing.
Janelle says
Are these able to be freezed or must be stored in the fridge only thanks
VJ cooks says
Yes, this slice can be frozen 🙂
Brooke says
Mine didn't set either. In the fridge the whole time. I'm going to make it again and add lemon juice.
Darsh says
When you say “coconut” is it fresh or desiccated?
VJ cooks says
It is desiccated. Thanks for the question, I have amended the recipe!
Irene says
Hi would passionfruit pulp work?
VJ cooks says
Yes either fresh or canned passionfruit pulp could be used.
Pauline Manley says
Hi,
I made this with a tin of passion fruit pulp, as no fresh around now. Unfortunately I didn’t read that it was actually passion fruit pulp “ in syrup.” There was my mistake, as it would not set. Just so others can be aware of that. However it was delicious and I will make it again, thank you and for all your great recipes.
Pauline Manley says
Trying your lovely recipe again. Last time I used a tin of passion fruit pulp but made a huge mistake as it was in syrup, so wouldn’t set. This time I have a passion fruit curd which can be used in cooking ). Not sure how it will go, also unsure of how much of the passion fruit curd I should use to equate to 3 lots of passion fruit pulp. Hope you can help me out on that .
VJ cooks says
I would start with 2 tablespoons and see what the consistency is like. If it's quite thick you could add a third tablespoon.
Mel Higgison says
I do t use passionfruit with pulp. I don’t like the pulp. I use a passionfruit desert sauce. How much you recommend of that to use?
VJ cooks says
I'd add it a tablespoon at a time until it reaches the right consistency to spread.