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Condensed coconut milk passionfruit slice recipe
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Prep Time:
40 minutes
Cook Time:
Total Time:
40 minutes
Upgrade your coconut milk slice with a zesty twist of passionfruit. Set for 4-5 hours for the ultimate tropical dessert – perfect for any sweet craving occasion.
Ingredients:
  • 250g nice biscuits
  • 150g unsalted butter, melted
  • 18.00 gm gelatine powder
  • 20.00 gm boiling water
  • 500g cream cheese, at room temperature, chopped
  • 1 tsp finely grated lemon rind
  • 320g can sweetened condensed coconut milk (see note)
  • 60ml (¼ cup) fresh lemon juice
  • 125ml (½ cup) fresh passionfruit pulp
Instructions:
  • Prepare a 20 x 30cm slice pan by greasing it and lining it with baking paper, ensuring that the paper overhangs on the two longer sides.
  • Put the biscuits in a food processor and blend until they resemble fine crumbs. Add butter and blend until mixture comes together. Transfer to the pan and use a spoon or glass to press evenly over the base. Chill in the fridge for 15 minutes until firm.
  • At the same time, combine the gelatine and boiling water in a small bowl and stir until the gelatine completely dissolves.
  • In a clean food processor, blend together cream cheese, lemon rind, condensed milk, and lemon juice until smooth, scraping down the sides occasionally. Mix in the gelatine mixture until combined, then add the passionfruit and pulse briefly to combine.
  • Drizzle the passionfruit mixture over the biscuit base, ensuring an even layer. Refrigerate for 4-5 hours until firm. Cut into squares before serving.

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