My passionfruit vine has been most obliging this year with a great harvest. Needless to say that I am finding incredulous ways to use its pulp, rather than let a drop go to waste.
It’s passionfruit season and I am overjoyed. I love summer and the fruit that it brings.
So far, passionfruit has featured in my breakfast smoothies, created into a sauce to drizzle over icecream, frozen into ice cubes and made into this very tasty Passionfruit Coconut Slice.
It took 80 passionfruit to fill this 1.5kg jar, and that’s just some of the fruit my vine has produced. I thought that if it were right there, staring at me in the fridge, I’d be more tempted to use it. So far so good.
This slice got the thumbs up from all the family. A most summery slice perfect to accompany a nice cuppa tea. While the topping is sweet and custardy, small pieces make for a decadent treat. Served chilled from the fridge.
Passionfruit Coconut Slice
Ingredients
- 1 cup high grade flour
- 1 1/2 tsp baking powder
- 1/2 cup sugar (better still citrus infused sugar)
- 3/4 cup of desiccated coconut
- 125g butter, melted
- 1 tin condensed milk
- 1/2 cup lime juice
- 1/2 cup passionfruit pulp
Method
- Heat oven to 160°C.
- Sift flour and baking powder; mix with sugar, coconut and melted butter.
- Press into a lined square baking tray with baking paper. Bake for 15 minutes.
- Meanwhile mix condensed milk, lime juice and passionfruit pulp well together in a bowl until velvety smooth.
- Once the base has cooked and still warm, remove from the oven and pour passionfruit topping over it.
- Return to oven for a further 20 minutes.
- Remove from oven, cool then keep in fridge until ready to devour.
