Australian school canteens popularized this 1970s no-bake slice because condensed milk and crushed biscuits set firm without ever touching an oven.
Passion Fruit Slice
Indulge in the vibrant flavors of summer with this delightful Passion Fruit Slice! Crafted with just six simple ingredients, including zesty passion fruit and creamy coconut, this no-bake treat is both refreshing and a breeze to whip up. Perfect for picnics or a sweet finish to any meal, it’s a tropical escape you won’t want to miss!
Prep
15
min
Cook
20
min
Serves
10
people
Level
beginner
The Story
This slice is Australia's answer to America's key lime pie, born in 1960s suburban kitchens when tinned condensed milk became cheap and passion fruit vines were strangling every Queenslander's back fence—biscuit crumbs replaced graham crackers because Arnott's Scotch Fingers were sitting right there in the pantry, and suddenly a humble tropical weed became the nation's favourite no-fuss pudding, no pastry skills required.
Regional Twist
Up in Byron Bay, bakers swap half the passion fruit pulp for mango puree and toast the desiccated coconut first, giving the filling a caramelised, nuttier backbone that plays beautifully against the tang of the remaining passion fruit and lemon juice.
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- 1 tbsp lemon juice (15 ml)
🥛Dairy & Eggs(2)
- 130g butter, melted (9.1 tbsp)
- 395g condensed milk (13.9 oz)
🫙Pantry Staples(1)
- 1/2 cup desiccated coconut (120 ml)
📦Other(2)
- 250g scotch finger biscuits (8.82 oz)
- 170g passion fruit pulp (6 oz)
Nutrition (per serving)
Calories
376
Protein
5g
Carbs
44g
Fat
21g
👨🍳 Instructions
- 1
Preheat oven to 180°c and line a loaf tin.
- 2
Using a blender, crush up your biscuits and add them to a bowl. (If you don’t have a blender, put them in a zip lock bag and crush them with a rolling pin).
- 3
Add the coconut and butter to the biscuits and mix. Place into the lined tin and press down firmly.
- 4
In the same bowl add the condensed milk, passion fruit pulp and lemon juice. Mix until combined and place on top of the base.
- 5
Bake for 20 minutes or until the edges are golden. Leave to sit until it’s cool enough to put in the fridge, then leave it to set for 2 hours.
- 6
Slice up and enjoy - store in the fridge.
💡 Pro Tips
- ✓Crush biscuits to 3-5mm pieces rather than fine crumbs; this maintains structural integrity and prevents the base from compacting into a dense, impermeable layer that blocks moisture absorption from the filling.technique3-5mm particle size
- ✓Press the biscuit base with firm, even pressure for 60-90 seconds to achieve 80-85% compaction, creating enough cohesion to support the wet filling without over-compressing and creating a soggy, gluey texture.technique80-85% compaction, 60-90 seconds
- ✓Add lemon juice at a 1:10 ratio to passion fruit pulp (approximately 1.5 tbsp per 170g pulp) to lower the filling's pH to 3.0-3.2, which stabilizes the condensed milk proteins and prevents curdling during baking.ingredientpH 3.0-3.2, 1:10 ratio
- ✓Bake at 180°C for exactly 18-20 minutes until the edges reach 82°C internal temperature; this allows the condensed milk filling to set through partial protein denaturation without over-cooking the top, which causes the passion fruit flavor to become bitter from heat degradation.timing180°C, 18-20 minutes, 82°C internal temp
- ✓Chill for a minimum of 4 hours (not 2) before slicing because the filling requires full gelation of milk proteins at refrigeration temperature, and cutting before this point causes the layers to shear apart rather than slice cleanly.timing4 hours minimum
Share this recipe
Prep
15
min
Cook
20
min
Serves
10
people
Level
beginner
Share this recipe
Australian school canteens popularized this 1970s no-bake slice because condensed milk and crushed biscuits set firm without ever touching an oven.
Passion Fruit Slice
Indulge in the vibrant flavors of summer with this delightful Passion Fruit Slice! Crafted with just six simple ingredients, including zesty passion fruit and creamy coconut, this no-bake treat is both refreshing and a breeze to whip up. Perfect for picnics or a sweet finish to any meal, it’s a tropical escape you won’t want to miss!
The Story
This slice is Australia's answer to America's key lime pie, born in 1960s suburban kitchens when tinned condensed milk became cheap and passion fruit vines were strangling every Queenslander's back fence—biscuit crumbs replaced graham crackers because Arnott's Scotch Fingers were sitting right there in the pantry, and suddenly a humble tropical weed became the nation's favourite no-fuss pudding, no pastry skills required.
Regional Twist
Up in Byron Bay, bakers swap half the passion fruit pulp for mango puree and toast the desiccated coconut first, giving the filling a caramelised, nuttier backbone that plays beautifully against the tang of the remaining passion fruit and lemon juice.
📝 Ingredients
Serves 10🥬Fresh Produce(1)
- 1 tbsp lemon juice (15 ml)
🥛Dairy & Eggs(2)
- 130g butter, melted (9.1 tbsp)
- 395g condensed milk (13.9 oz)
🫙Pantry Staples(1)
- 1/2 cup desiccated coconut (120 ml)
📦Other(2)
- 250g scotch finger biscuits (8.82 oz)
- 170g passion fruit pulp (6 oz)
Nutrition (per serving)
Calories
376
Protein
5g
Carbs
44g
Fat
21g
👨🍳 Instructions
- 1
Preheat oven to 180°c and line a loaf tin.
- 2
Using a blender, crush up your biscuits and add them to a bowl. (If you don’t have a blender, put them in a zip lock bag and crush them with a rolling pin).
- 3
Add the coconut and butter to the biscuits and mix. Place into the lined tin and press down firmly.
- 4
In the same bowl add the condensed milk, passion fruit pulp and lemon juice. Mix until combined and place on top of the base.
- 5
Bake for 20 minutes or until the edges are golden. Leave to sit until it’s cool enough to put in the fridge, then leave it to set for 2 hours.
- 6
Slice up and enjoy - store in the fridge.
💡 Pro Tips
- ✓Crush biscuits to 3-5mm pieces rather than fine crumbs; this maintains structural integrity and prevents the base from compacting into a dense, impermeable layer that blocks moisture absorption from the filling.technique3-5mm particle size
- ✓Press the biscuit base with firm, even pressure for 60-90 seconds to achieve 80-85% compaction, creating enough cohesion to support the wet filling without over-compressing and creating a soggy, gluey texture.technique80-85% compaction, 60-90 seconds
- ✓Add lemon juice at a 1:10 ratio to passion fruit pulp (approximately 1.5 tbsp per 170g pulp) to lower the filling's pH to 3.0-3.2, which stabilizes the condensed milk proteins and prevents curdling during baking.ingredientpH 3.0-3.2, 1:10 ratio
- ✓Bake at 180°C for exactly 18-20 minutes until the edges reach 82°C internal temperature; this allows the condensed milk filling to set through partial protein denaturation without over-cooking the top, which causes the passion fruit flavor to become bitter from heat degradation.timing180°C, 18-20 minutes, 82°C internal temp
- ✓Chill for a minimum of 4 hours (not 2) before slicing because the filling requires full gelation of milk proteins at refrigeration temperature, and cutting before this point causes the layers to shear apart rather than slice cleanly.timing4 hours minimum