Australian church bake sales popularized this no-bake slice in the 1970s, using tinned passion fruit pulp when fresh fruit was scarce.
Passion Fruit Slice
Indulge in a vibrant summer treat with this irresistible Passion Fruit Slice! Crafted with just six simple ingredients, including zesty passion fruit and creamy coconut, this no-bake dessert is the perfect way to cool off on a warm day. Whip it up in no time for a refreshing bite that’s sure to impress your friends and family!
Prep
15
min
Cook
20
min
Serves
10
people
Level
beginner
The Story
This slice is Australia's answer to biscuit-tin frugality meeting tropical excess, born in 1960s suburban kitchens when condensed milk was cheap and passion fruit vines grew wild over every Queensland fence—someone bunged scotch fingers, coconut, and that dairy syrup together, and accidentally created the Antipodean answer to key lime pie, minus the Florida pretension entirely.
Regional Twist
Up in Cairns, tropical North Queensland cooks swap half the desiccated coconut for toasted macadamia crumbs and add extra passion fruit pulp straight from the backyard vine, making the whole slice wetter, nuttier, and considerably more smug about its postcode.
📝 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
379
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 creates air pockets that allow butter to distribute evenly and prevents a dense, compacted base that won't bind properly.technique3-5mm particle size
- ✓Press the biscuit base with a flat-bottomed glass or measuring cup rather than fingers to achieve 1/4-inch uniform compression, which ensures even baking and prevents soft spots from uneven density.equipment1/4-inch (6mm) uniform thickness
- ✓Add lemon juice to the passion fruit filling to reach 0.3% acidity by volume, which stabilizes the condensed milk proteins and prevents curdling when baked, while brightening tropical flavors.ingredient0.3% acidity
- ✓Bake only until edges are golden (approximately 18-20 minutes at 180°C); the center should still jiggle slightly when the tin is gently shaken, as carryover heat will set it to the correct custard-like consistency during cooling.timing18-20 minutes at 180°C
- ✓Chill for a full 2 hours at 4°C minimum before slicing; this allows pectin in passion fruit and gelatin-like properties of condensed milk to fully gel, preventing the slice from crumbling and creating clean, defined edges.timing2 hours at 4°C
Share this recipe
Prep
15
min
Cook
20
min
Serves
10
people
Level
beginner
Share this recipe
Australian church bake sales popularized this no-bake slice in the 1970s, using tinned passion fruit pulp when fresh fruit was scarce.
Passion Fruit Slice
Indulge in a vibrant summer treat with this irresistible Passion Fruit Slice! Crafted with just six simple ingredients, including zesty passion fruit and creamy coconut, this no-bake dessert is the perfect way to cool off on a warm day. Whip it up in no time for a refreshing bite that’s sure to impress your friends and family!
The Story
This slice is Australia's answer to biscuit-tin frugality meeting tropical excess, born in 1960s suburban kitchens when condensed milk was cheap and passion fruit vines grew wild over every Queensland fence—someone bunged scotch fingers, coconut, and that dairy syrup together, and accidentally created the Antipodean answer to key lime pie, minus the Florida pretension entirely.
Regional Twist
Up in Cairns, tropical North Queensland cooks swap half the desiccated coconut for toasted macadamia crumbs and add extra passion fruit pulp straight from the backyard vine, making the whole slice wetter, nuttier, and considerably more smug about its postcode.
📝 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
379
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 creates air pockets that allow butter to distribute evenly and prevents a dense, compacted base that won't bind properly.technique3-5mm particle size
- ✓Press the biscuit base with a flat-bottomed glass or measuring cup rather than fingers to achieve 1/4-inch uniform compression, which ensures even baking and prevents soft spots from uneven density.equipment1/4-inch (6mm) uniform thickness
- ✓Add lemon juice to the passion fruit filling to reach 0.3% acidity by volume, which stabilizes the condensed milk proteins and prevents curdling when baked, while brightening tropical flavors.ingredient0.3% acidity
- ✓Bake only until edges are golden (approximately 18-20 minutes at 180°C); the center should still jiggle slightly when the tin is gently shaken, as carryover heat will set it to the correct custard-like consistency during cooling.timing18-20 minutes at 180°C
- ✓Chill for a full 2 hours at 4°C minimum before slicing; this allows pectin in passion fruit and gelatin-like properties of condensed milk to fully gel, preventing the slice from crumbling and creating clean, defined edges.timing2 hours at 4°C