passionfruit coconut bars
add some passion!
I’ve recently discovered that my local farmer’s market carries passionfruit in the summertime and I could not be more elated! The last time I has fresh passionfruit was a couple years ago when my family and I went back to la Republica Dominicana. I was soooooooo excited when I saw the wrinkly fruit at one of the tables. I called my mom immediately! I bought as many as I could, ran home to eat a couple and then started to look online for any inspiration I could find for a recipe. I came across tons of Australian recipes which was surprising to me considering that I had always thought of this fruit as tropical. I also discovered that the concept that we know as bars (lemon bars etc) to Aussies are called slices. After lots of digging and some research, I settled on these coconut passionfruit bars. They’re so damn delicious you guys! And a great introduction to any of you or your friends & family that are passionfruit virgins, the fruit itselfI admit can look intimidating and odd, but these bars will be a hit with just about everyone! Enjoy loves!
INGREDIENTS
Coconut Crust
1/2 cup powdered sugar
1 cup flour
3/4 cup desiccated or shredded coconut
1/2 cup unsalted butter / melted
Passionfruit Topping
1 cup sweetened condensed milk
2 tablespoons fresh lemon juice
3 tablespoons passionfruit pulp / plus 2 tablespoon extra for decorating
DIRECTIONS
Preheat oven to 350° F. Grease and line an 8 inch square baking pan with parchment paper.
In a large mixing bowl, add sugar, flour and coconut. Whisk to combine. Add melted butter and stir until moist. Mixture should resemble wet sand.
Place mixture into baking pan and press down to form one even layer. Bake in the oven for 18 minutes or until the crust is golden on the edges.
In a separate mixing bowl, add condensed milk, lemon juice and passionfruit and stir to combine.
Pour mixture over coconut crust. Add remaining passionfruit pulp on top and swirl using a butter knife or toothpick.
Bake for another 15 minutes or until slightly firm to the touch. Cool for at least 30 minutes in the baking pan. Then place in the fridge for at 2-3 hours to set. Cut into small slices to serve.
