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Kiwifruit, pineapple and passionfruit parfait
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Prep Time:
25 minutes
Cook Time:
Total Time:
25 minutes
Layers of custard, fruit, and sponge finger biscuits soaked in coconut liqueur.
Ingredients:
  • 4 kiwifruit, peeled, finely chopped
  • 1/4 (about 350g) fresh pineapple, peeled, cored, finely chopped
  • 80ml (1/3 cup) coconut liqueur (such as Malibu)
  • 375ml (1 1/2 cups) bought vanilla custard
  • 125ml (1/2 cup) passionfruit pulp
  • 115g savoiardi (sponge finger biscuits), coarsely chopped
  • 25g (1/3 cup) shredded coconut
Instructions:
  • In a bowl, mix together the kiwifruit, pineapple, and coconut liqueur. In a separate jug, combine the custard with the passionfruit.
  • Layer half of the biscuits in four 500ml (2-cup) glasses or bowls. Add half of the kiwifruit mixture and half of the custard. Repeat with remaining biscuits, kiwifruit, and custard. Chill in the fridge for 10 minutes before serving.
  • Toast coconut in a small frying pan over medium heat, stirring occasionally, for about 5 minutes until golden brown.
  • Garnish the parfaits with the toasted coconut before serving.

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