Passionfruit Coconut Slice
Inroduction
About this Recipe
By: Sheridan Rogers
In need of some comfort food at the end of this week of bleak news? This luscious slice is just the thing to lift the spirits, delight the family and occupy the kids. Get them to crack the eggs and press the pastry into the tin.
Ingredients
- unsalted butter 125g softened
- caster sugar 1/2 cup
- egg 1
- plain flour 1 1/2 cups, sifted
- baking powder 1/2 teaspoon
- salt a pinch
- eggs 4
- caster sugar 1 cup
- shredded coconut 1 cup
- plain flour 1/3 cup, sifted
- pouring cream 1 1/4 cups
- coconut milk 200ml
- passionfruit pulp 1/2 cup (approx. 5 fresh passionfruit)
- lime or lemon 1, zest and juice
Preheat oven to 180degC. Line a slab tin (30cm x 20cm) with non-stick baking paper. Make the pastry: cream the butter and sugar. Add the egg and beat well. Add the flour sifted together with the baking powder and salt and mix until it forms a sticky dough. Flour hands and press pastry evenly over base of the tin. Bake in pre-heated oven for 15 minutes. Remove and prick all over with a bamboo skewer. For the filling: whisk eggs and sugar until light and pale. Add coconut, flour, cream, coconut milk, passionfruit pulp and lime zest and juice and combine well. Carefully pour filling over pastry base. Bake 35 – 40 minutes or until golden on top. Remove from oven and leave to cool in tin. Dust with icing sugar when cool and cut into squares. Makes 16 – 20 squares (or 40 small pieces).
Hi,
Is pouring cream the same as thickened cream?
Thanks.
HI Leslie – thickened cream has gelatine added. Pouring cream is fresh cream, not thickened or clotted.
Hi, Sheridan
I recently made this delicious recipe. However, the pastry was more like very course bread crumbs but the end was result was excellent. Overall, the slice left a feeling of wanting more!
Thanks.
Pleased you enjoyed it Leslie….I didn’t find the pastry crumbly but pleased it worked for you.
Sheridan
Loved this slice
Pleased to hear that, Halina – I do too!
Sheridan
Can you substitute puréed mango for the passionfruit?
Hi Pam,
I haven’t tried it but sounds like a good idea. Let me know how you go.
Sheridan