Passionfruit coconut slice

This do-ahead dessert keeps in the freezer for up to a month, making it the perfect stand-by sweet; cut it into portions before freezing and defrost them as required to make things even easier. We've topped ours with tangy passionfruit for a fragrant tropical note, but mango, banana or pineapple would also work well.

You'll need

70 gm desiccated coconut 75 gm macadamia nuts, soaked in cold water for 1 hour, drained 75 gm cashew nuts, soaked in cold water for 1 hour, drained 400 ml coconut cream 125 gm coconut oil, melted 70 gm rice malt syrup (see note) 1 tsp vanilla bean paste Passionfruit pulp and finely grated lime rind, to serve   Coconut crust 75 gm desiccated coconut 75 gm macadamia nuts 75 gm cashew nuts 35 gm coconut crunch (see note) 100 gm pitted dates 40 gm coconut oil, melted 40 gm rice malt syrup


  • 01
  • For coconut crust, grease a 20cm x 30cm cake or slice tin and line it with baking paper. Process coconut and nuts in a food processor until finely chopped, add coconut crunch and dates and process until combined. Add coconut oil, rice malt syrup and a pinch of salt, process to combine, then press into the base of the tin and refrigerate until firm (1-2 hours).
  • 02
  • Process coconut and nuts in a food processor until finely chopped, then add half the coconut cream and process until smooth. Add coconut oil, rice malt syrup, vanilla and remaining coconut cream, and process until smooth. Spread mixture over crust, smooth top and place in freezer until firm (1-2 hours). Cover and freeze until required. Remove from freezer 15 minutes before serving.
  • 03
  • To serve, cut slice with a hot, wet knife into 3cm x 10cm fingers and top with passionfruit pulp and lime rind.

At A Glance

  • Serves 15 - 20 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 15 - 20 people

Additional Notes

Rice malt syrup is available from health-food shops and select supermarkets. Coconut crunch is air-dried coconut flesh that remains after virgin coconut oil has been extracted. It’s available from select delicatessens and health-food shops; if it’s unavailable, add the same amount of psyllium husk or extra desiccated coconut instead.

Featured in

Feb 2017

You might also like...

Top 10 peanut butter desserts


Hentley Farm's kitchener buns

Party desserts


Chocolate truffle layer cake

Banana recipes


Elderflower, Champagne and berry jellies

Cheesecake recipes


Prosecco jellies with Aperol granita

Autumn dessert recipes


Chocolate cremeux with caramel

Dark chocolate-matcha truffles


Strawberry recipes

Quince and brown butter pastry tart


Frozen dessert recipes

conversion tool