Passionfruit Coconut Slice
This passionfruit coconut slice is one of those recipes that feels a little bit special while still being incredibly simple to make. It’s light, fresh and naturally sweet, with that perfect balance of tangy passionfruit and mellow coconut that works beautifully for both kids and adults.
This is a toddler-approved favourite and a gorgeous option for parties, shared plates and afternoon tea. It also works beautifully as a first birthday slice or any family celebration where you want something that looks impressive but is still made from real, wholefood ingredients. One bite genuinely feels like a little tropical escape – no flights required.
Age Appropriate:
Suitable from 12 months+
Storage for freezer and fridge:
Store in an airtight container in the fridge for up to 4 days. Can be frozen in individual slices for up to 2 months. Thaw in the fridge before serving.
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
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.
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.
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.
