Passionfruit slice is a tri-layered classic dessert. It all starts with a coconut shortbread biscuit base. On top of that sits a layer of super easy creamy and tangy passionfruit custard and the final layer is a sweet passionfruit jelly.

All 3 layers of this gorgeous passionfruit slice recipe are so simple to make and it’s perfect for making ahead too.

Try this lemon crumble slice or this raspberry almond shortbread bars too.

If you love a tropical dessert, then this is a recipe you need to keep on hand.

This recipe was first published here on 21st January, 2020 and has been updated with new photos and clearer instructions

12 passionfruit slices with one on it's side.

Table of contents

Ingredients you’ll need

Ingredients for passionfruit slice.

Detailed quantities and instructions in the recipe card below.

  • Butter: I use unsalted butter in the buttery shortbread base.
  • Coconut: Use fine desiccated coconut in the shortbread. You can leave it out if you prefer.
  • Sugar: I use caster sugar (aka superfine sugar) simply because that’s what I keep on hand but granulated sugar will work.
  • Flour: You just need plain flour (all purpose flour).
  • Sweetened condensed milk: Just 1 tin of sweetened condensed milk starts that sweet and creamy filling.
  • Passionfruit pulp: Passionfruit pulp, sometimes known as passionfruit juice, can be found inside fresh passionfruit, in jars in the refrigerated produce section of the supermarket, or frozen in blocks in the freezer section. You can use the tinned variety but it does have added sugar. Whichever type you use, make sure to check for added sugar in the ingredients list on the packaging. If it has more, you may want to reduce by a couple of teaspoons in the jelly.
  • Lemon juice: Use fresh lemon juice in the filling. It gives a lovely tang and also helps that filling set.
  • Powdered gelatine: Gelatine powder is normally found in the baking section of the supermarket and is very easy to use and store.

How to make passionfruit slice

This passionfruit slice is very easy to make. Don’t be concerned by the number of ingredients as some of them are doubled up in the recipe card below and one of them is water.

Detailed quantities and instructions in the recipe card below.

Mixing the shortbread for the passionfruit slice.
  1. First, we start with a buttery, melt in the mouth shortbread base. This is a simple mixture of flour, coconut, melted butter and sugar combined in one bowl with a spatula (photo 1).
  2. Press the base into the baking pan, pressing down firmly with your hands or the back of a spoon (photo 2).
  3. Bake the base for 25 minutes until turning golden.
The passionfruit filling added to the base.
  1. The centre is made from sweetened condensed milk, passionfruit and lemon juice which just get easily whisked together in a bowl (photo 3).
  2. Pour the filling over the base in the baking pan and level it out (photo 4) before baking a little longer.
Gelatine sprinkled over passionfruit puree in a pan.
  1. Finally, the passionfruit topping is a really easy jelly. Start by sprinkling the gelatine over the top of some passionfruit juice (photo 5) then let it sit to soften for 5 minutes (photo 6).
The passionfruit jelly added to the slice.
  1. Now turn the heat on low and stir until the gelatine has dissolved. It’s really helpful to use a rubber or silicone spatula here as you can press any larger pieces against the pan to help them dissolve.
  2. Now add the sugar and stir again, until it is dissolved (photo 7).
  3. Pour the passionfruit topping over the creamy filling (photo 8) and chill a couple of hours until set.
A stack of 3 passionfruit bars.

Tips For Making Passionfruit Slice

  • You can use fresh, tinned or frozen passionfruit pulp for this recipe – just check to see that it has no added sugar.
  • The slice needs to cool just slightly, about 10 minutes, before adding the topping.
  • To get nice clean slices, just use a sharp knife and wipe it off between cuts.
  • Once sliced, store it in the fridge in an airtight container.
A passionfruit slice with a forkful taken out.

More slice recipes you’ll love

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A passionfruit slice leaning up against another.

Passionfruit Slice Recipe

Yield: 16 slices
Prep Time: 20 minutes
Cook Time: 35 minutes
Setting Time: 2 hours
Total Time: 55 minutes
4.9 from 7 ratings
You'll love this easy passionfruit slice recipe. A coconut shortbread, tangy and sweet passionfruit filling and simple passionfruit jelly.
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Ingredients

FOR THE EASY SHORTBREAD BASE

  • 170 g unsalted butter, melted (¾ cup / 6oz)
  • ¾ cup desiccated coconut 65g (65g / 2.3oz)
  • ½ cup caster sugar (superfine sugar) or white granulated sugar (100g / 3 ½oz)
  • 195 g plain flour (all purpose flour) (~7oz)

FOR THE FILLING

  • 1 tin sweetened condensed milk (395g / 14oz)
  • ¼ cup fresh lemon juice (60ml)
  • ¼ cup strained passionfruit pulp (60ml)

FOR THE TOPPING

  • ½ cup strained passionfruit pulp (125ml)
  • 1 ½ teaspoons powdered gelatine
  • ¼ cup caster sugar (superfine sugar) or white granulated sugar (50g / 1.8oz)
  • ¼ cup cold water (60ml)
  • 1 teaspoon passionfruit seeds, optional

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • FOR THE SHORTBREAD BASE:
    Preheat the oven to 180C / 350F / 160C fan forced. Line an 8 inch square baking tin with baking paper.
  • In a large bowl combine the flour, coconut, sugar and melted butter. Mix until well combined then press into the base of the prepared pan.
  • Bake for 25 minutes.
  • FOR THE FILLING:
    Whisk together the condensed milk, lemon juice and passionfruit pulp then pour over parbaked base.
  • Bake for another 15 minutes until firm then allow to cool for 10 minutes before adding the topping.
  • FOR THE TOPPING:
    Place the strained passionfruit pulp in a small saucepan and sprinkle the gelatine evenly over the top. Let it sit for 5 minutes to soften.
  • Turn the heat on low and stir until the gelatine has dissolved.
  • Add the sugar and stir until dissolved. Don’t let it come to a bubble, it should be just hot enough to dissolve the sugar.
  • Add the water and add back 1 teaspoon (or to your taste) of the seeds. Mix well and carefully pour the topping over the slice.
  • Leave to set for at least 2 hours before cutting and serving.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring. Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
  2. Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
MORE BARS & SLICES!
Calories: 271kcal
Author: Marie Roffey
Course: Dessert, Sweets
Cuisine: Australian
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Passionfruit Slice Recipe
Amount Per Serving (97 g)
Calories 271 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 9g56%
Trans Fat 0.3g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 3g
Cholesterol 31mg10%
Sodium 36mg2%
Potassium 166mg5%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 25g28%
Protein 4g8%
Vitamin A 415IU8%
Vitamin C 6mg7%
Calcium 77mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.