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Passionfruit Slice

Prep Time 20 minutes
Servings 12
Calories 273kcal
Author Samantha



  • 1 packet 200g arrowroot biscuits, or any plain sweet biscuit, gluten free if preferred
  • 1 cup desiccated coconut
  • ¾ cup condensed milk
  • 100 g butter melted, I use Organic Times Salted Butter


  • 40 g butter softened at room temperature, I use Organic Times Salted Butter
  • 3 tablespoon canned or fresh passionfruit pulp
  • 2 cups icing sugar/confectioners sugar I use Organic Times Icing Sugar



  • Line a 9” x 9” square baking pan with baking paper, set aside.
  • In a high-speed food processor, add biscuits, coconut, condensed milk and melted butter.
  • Pulse until ingredients are well combined and mixture sticks together. Press mixture into lined pan. Set aside.


  • In a mixing bowl, add softened butter and using a hand beater, beat until just broken down and smooth.
  • Gradually beat in the icing sugar until well combined and smooth.
  • Add passionfruit pulp and beat for a further 15-20 seconds or until light and fluffy.
  • Spread icing over biscuit base and refrigerate for 1 hour or until set.
  • Remove from pan and slice into squares. Top with extra fresh passionfruit pulp if serving fresh. 
  • Enjoy!


Store in an airtight container, refrigerated, for 1 week.


Calories: 273kcal | Carbohydrates: 32g | Protein: 2g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 31mg | Sodium: 111mg | Potassium: 122mg | Fiber: 1g | Sugar: 30g | Vitamin A: 390IU | Vitamin C: 1.7mg | Calcium: 59mg | Iron: 0.4mg