CONDENSED COCONUT PASSIONFRUIT SLICE

40m prep

9 Ingredients

• 250g nice biscuits

• 150g unsalted butter, melted

• 11/2 tbsp gelatine powder

• 1 tbsp boiling water

15 servings

• 500g cream cheese, at room temperature, chopped

5 Method Steps

Step 1

Grease and line a 20 x 30cm (base size) slice pan with baking paper, allowing the paper to overhang the 2 long sides.

Step 2

Place the biscuits in a food processor and process until resembles fne crumbs. Add the butter and process until combined. Transfer mixture to prepared pan and use the back of a spoon or a fat-bottomed glass to press mixture evenly over base of pan. Place in the fridge for 15 minutes or until frm.

Step 3

Meanwhile, place the gelatine and boiling water in

• 1 tsp fnely grated lemon rind

• 320g can sweetened condensed coconut milk

• 60ml (¼ cup) fresh lemon juice

• 125ml (½ cup) fresh passionfruit pulp a small bowl and stir until the gelatine dissolves.

Step 4 Place the cream cheese, lemon rind, condensed milk and lemon juice in a clean food processor and process until smooth, occasionally scraping down side of processor with a spatula. Add the gelatine mixture and process until combined. Add the passionfruit and pulse once or twice or until combined.

Step 5

Pour the passionfruit mixture over the biscuit base. Smooth the surface. Place in the fridge for 4-5 hours or until set. Cut into squares to serve.