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No Bake Passionfruit Slice

This simple No Bake Passionfruit Slice is made with a condensed milk and biscuit base, followed by a quick frosting infused with passionfruit pulp.

A stack of the slices on top of one another.

Looking for a tropical treat that’s easy to make and packed with flavor? Look no further than our heavenly no bake passionfruit slice!

This delicious dessert is bursting with tangy, fruity flavor and requires no baking at all, just like my Easy Lemon Coconut Slice and Vegan Lemon Slice!

Similar to my no-bake lemon Weetbix slice, it’s as easy as mixing together a few simple ingredients, pressing the mixture into a tin, and allowing it to set in the refrigerator.

In just a few hours, you’ll have a slice that’s perfect for sharing (or not – we won’t judge if you decide to keep it all to yourself).

🍊 Why You Will Love This Recipe

  • It’s incredibly easy to make
  • No baking required – just mix and refrigerate
  • Packed with tropical, tangy passionfruit flavor
  • Creamy, dreamy texture
  • Great for sharing (or not!)
  • Perfect for any occasion
  • A surefire way to satisfy your sweet tooth
No bake passionfruit slice on white parchment paper and marble serving board with a half open fresh passionfruit.

This easy no bake slice uses canned passionfruit pulp but if fresh passionfruits are in season where you live, go ahead and use those instead!

Like my passionfruit cheesecake truffles, this recipe is light, sweet and a delight to enjoy with a cup of tea or coffee with loved ones.

The frosting is so simple and created with only three ingredients, melted butter, passionfruit pulp and powdered sugar.

📋 Ingredient Notes & Substitutions

Ingredients to make this no bake passionfruit slice are melted butter, passionfruit pulp, plain sweet biscuits, sweetened condensed milk, powdered sugar and desiccated coconut.
  • Arrowroot biscuits – Or any plain, sweet dry biscuit/cookie such as digestive biscuits or Marie biscuits. You could even try Graham crackers!
  • Desiccated coconut: Use desiccated coconut and not shredded coconut.  
  • Sweetened condensed milk: Use regular full-fat sweetened condensed coconut milk. This recipe has not been tested using coconut condensed milk.
  • Butter – use either salted or unsalted butter.
  • Passionfruit pulp – either canned passionfruit pulp or fresh ripe passionfruits. Do not drain or remove the seeds.
  • Powdered sugar – is also known as confectioners sugar or icing sugar. Be sure to sift the icing sugar to remove the lumps.  

🥣 Step By Step Instructions (with photos)

There is a full and detailed recipe card at the bottom of this post.

Step one: In a high-speed food processor, crush biscuits into fine crumbs. Pour crushed biscuits into a large mixing bowl.

Step two: Add coconut and mix with a wooden spoon until well combined.

Combining the crushed biscuits and desiccated coconut in a large clear mixing bowl.

Step three: Pour in condensed milk, melted butter and passionfruit pulp. Mix until well combined, it may be easier to use your hands for this step.

Mixing through the passionfruit pulp and condensed milk into the dry ingredients.

Step four: Press mixture firmly into the lined tin. Place into the refrigerator to firm up while you make the frosting. 

Pressing the base into the lined tin.

Step five: In a medium-sized mixing bowl, sift in powdered sugar. Pour in melted butter and passionfruit pulp. Whisk until well combined, smooth and thick.

Making the frosting in a bowl with the powdered sugar and passionfruit pulp.

Step six: Spread over the biscuit base. Return to the refrigerator for 2-3 hours or overnight until firm and set.

Pouring and spreading over the passionfruit frosting on the base.

Step seven: Remove the slice from the pan and slice it into squares. If desired, dollop over extra passionfruit pulp to serve. Enjoy!

Close up overhead of one passionfruit square with fresh passionfruit pulp on top.

💭 Tips For Recipe Success

  • Crush the biscuits into crumbs easily in a food processor. If you don’t have a food processor, simply crush the biscuits in a zip-lock bag with a rolling pin to roll over the biscuits until they’re crushed.
  • I find it easier using my hands to mix the condensed milk into the dry ingredients. Pop on some food-safe gloves and enjoy the faster process.
  • Press the biscuit base firmly into your lined baking tin using your hands then smooth it out with a rubber spatula to create an even top.
  • Sift the powdered sugar when making the frosting to remove any lumps.
  • Best enjoyed when the slice chills and sets in the fridge overnight.
Overhead shot of the passionfruit slices decorated with fresh passionfruit pulp.

⏲️ Storage Instructions

Store in a sealed airtight container, refrigerated, for 1 week. 

Freeze in individual squares wrapped tightly in plastic wrap and stored in a freezer-friendly container or zip-lock bags for up to 3 months.

Thaw the unwrapped bars at room temperature for several hours until they’re soft again.

Close up of one passionfruit slice on marble board.

💬 Recipe FAQ’s

Can I use fresh passionfruit instead of canned?

Yes! You can use either canned or fresh passionfruit using the same quantity for both.

Can I make these gluten-free?

Yes! Simply use gluten-free arrowroot biscuits for the biscuit base or the recommended alternatives but in their gluten-free versions.

I don’t have a food processor, what else can I use?

Easily crush your biscuits by placing them in a zip-lock bag and take a rolling pin and roll it firmly over the biscuits in the bag until they’re crushed. Some larger pieces are ok to leave in.

Can I substitute the sweetened condensed milk?

It’s crucial to use condensed milk in this recipe for the base to stick together properly. For a healthier substitute, try using unsweetened condensed milk or condensed coconut milk but this recipe has not been tested using the coconut version.

📖 Related Recipes

If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x

A stack of no bake passionfruit slices.

No Bake Passionfruit Slice

Samantha Pickthall
This simple No Bake Passionfruit Slice is made with a condensed milk and biscuit base, followed by a quick frosting infused with passionfruit pulp.
4.75 from 8 votes
Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert, Slice, Snack
Cuisine Australian
Servings 20 squares
Calories 231 kcal

Ingredients
 
 

Base

  • 250 g packet plain arrowroot or Marie biscuits, or plain digestive biscuits or graham crackers
  • 1 1/2 cups desiccated coconut, finely shredded coconut
  • 3/4 cup sweetened condensed milk
  • 60 g butter, melted, salted or unsalted
  • 1/4 cup passionfruit pulp, canned or fresh

Frosting

  • 40 g butter, softened at room temperature, salted or unsalted
  • 3 Tbsp passionfruit pulp, canned or fresh
  • 2 cups powdered sugar

Instructions
 

Base

  • Line an 8-inch x 8-inch (20cmx20cm) square baking tin with parchment paper, and set aside.
  • In a high-speed food processor, crush biscuits into fine crumbs.
  • Pour crushed biscuits into a large mixing bowl.
  • Add coconut and mix with a wooden spoon until well combined.
  • Pour in condensed milk, melted butter and passionfruit pulp. Mix until well combined, it may be easier to use your hands for this step.
  • Press mixture firmly into the lined tin. Place into the refrigerator to firm up while you make the frosting.

Frosting

  • In a medium-sized mixing bowl, sift in powdered sugar.
  • Pour in melted butter and passionfruit pulp. Whisk until well combined, smooth and thick.
  • Spread over the biscuit base.
  • Return to the refrigerator for 2-3 hours or overnight until firm and set.
  • Remove the slice from the pan and slice it into squares. If desired, dollop over extra passionfruit pulp to serve.
  • Enjoy!

Notes

  • If you don’t have a food processor, simply crush the biscuits in a zip-lock bag with a rolling pin to roll over the biscuits until they’re crushed.
 
  • Sift the powdered sugar when making the frosting to remove any lumps.
 
  • Best enjoyed when the slice chills and sets in the fridge overnight.
 
  • Store in a sealed airtight container, refrigerated, for 1 week. 
 
  • Freeze in individual squares wrapped tightly in plastic wrap and stored in a freezer-friendly container or zip-lock bags for up to 3 months.
 
  • Thaw the unwrapped bars at room temperature for several hours until they’re soft again.

Nutrition

Calories: 231kcalCarbohydrates: 29gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 95mgPotassium: 108mgFiber: 2gSugar: 22gVitamin A: 232IUVitamin C: 2mgCalcium: 38mgIron: 1mg
Keyword chocolate slice, no bake, passionfruit
Tried this recipe? Let us know how it was!

4 Comments

  1. Where can I find deccixated coconut? Is it unsweetened? Why not shredded? E gf are the difference between the two?

    1. Hi Maria, desiccated coconut is also known as unsweetened finely shredded coconut, just make sure not to use the larger strips of coconut. Hope that helps! 🙂

  2. 5 stars
    I have a question! Is 3/4 cup of condensed milk the same amount as a 395g tin? My plan is to use a whole tin [395g] of condensed milk so would I need to increase the quantity of the other ingredients?

    1. Hi Julie! No, 3/4 cup is 200g of condensed milk, which is a bit less than the full 395g tin. If you’re going to be using the whole can, I recommend making the recipe as it is, using the full can, then seeing and feeling the base’s consistency. If it’s too sloppy and you can see it doesn’t hold its shape when you roll some of it in your hand, I would add more desiccated coconut until you reach the right consistency. I hope that helps! Sam x

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