Passionfruit Coconut Slice
Gluten Free, Soy free
About the recipe
This passionfruit coconut slice is one of those recipes that feels a little bit special but is still incredibly simple to make. It is light, fresh and naturally sweet, with that perfect balance of tangy passionfruit and mellow coconut that works beautifully for both kids and adults.
It is a toddler-approved favourite in our house and a go-to for parties, shared plates and afternoon tea. It also makes a yummy option for first birthdays and family celebrations where you want something that looks impressive but is still made from real, whole food ingredients. One bite genuinely feels like a tropical holiday, without the flight and chaos of travelling with kids.
Age Appropriate:
Suitable from twelve months and up
Storage for freezer and fridge:
Store in an airtight container in the fridge for up to four days. Can be frozen in slices for up to two months and thawed in the fridge before serving.
Ingredient Swaps:
Almond meal can be swapped for cashew meal if nuts are tolerated.
Butter can be replaced with coconut oil for a dairy-free option.
Honey can be swapped for maple syrup if preferred.
Coconut cream can be replaced with thick Greek yoghurt, noting this will no longer be dairy-free.
Ingredients
Base
3/4 cup almond meal
3/4 cup desiccated coconut
1/2 cup cassava flour or spelt flour
1 egg
60 grams butter
2.5 tablespoons honey
1 pinch salt
Passionfruit layer
3 passionfruit
1/2 cup coconut cream
2 teaspoons honey
1 tablespoon gelatin
1 tablespoon lemon juice
Zest of 1/2 lemon
Method
Base
- Preheat the oven to 160 degrees Celsius and line a baking dish with baking paper.
- To make the base, add the almond meal, desiccated coconut, cassava flour and salt to a bowl and mix gently to combine. Crack in the egg and stir through. Melt the butter and honey over a low heat, then pour into the dry ingredients and mix until combined. Press firmly into the prepared baking dish and bake for 10–15 minutes, or until lightly golden on top.
Passionfruit Layer
- To make the passionfruit layer, bloom the gelatin by adding it to 2 tablespoons of water and gently mixing until absorbed. Set aside. Add the passionfruit pulp, coconut cream, honey, lemon juice and lemon zest to a small saucepan and warm over a low heat. Add the gelatin and stir until completely dissolved.
- Pour the passionfruit mixture over the baked base and place in the fridge for around 2 hours, or until fully set. Slice and enjoy.
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