Description
Unveil the vibrant layers of flavor in our Coconut Passion Fruit Squares. This dessert fuses the creamy richness of coconut with the zesty burst of passion fruit, creating a delightful contrast that’s bound to please any palate. Whether it’s a casual family gathering or a refined dinner party, these squares offer a slice of paradise that tempts you to reach for more.
Ingredients
Base Shortbread – Coco:
90g soft demi-sel butter
40g brown sugar
125g flour
20g grated coconut
Passion Cream:
100g eggs (about 2 eggs)
85g granulated sugar
18g flour
150g passion fruit puree or juice
Instructions
Preheat the oven to 175°C.
In a bowl, cream together 90g of soft butter and 40g of brown sugar until smooth. Mix in 125g of flour and 20g of grated coconut.
Spread the mixture into a 20 x 20 cm mold lined with parchment paper. If using a frame on a baking tray, first line the bottom with aluminum foil, making sure it comes up the sides to prevent any leaks as the cream will be very liquid.
Prick the entire surface with a fork to prevent puffing during baking.
Bake for 16 minutes until golden. Remove from the oven and lower the temperature to 160°C.
While the base is baking, prepare the passion cream: Beat 100g eggs with 85g sugar. Mix in 18g flour and 150g passion fruit puree or juice.
Pour the passion cream over the baked shortbread and bake for another 16 minutes at 160°C.
Remove from the oven, lift the parchment paper with the dessert out of the mold or frame, and let cool completely on a wire rack. Sprinkle grated coconut on top before cutting into squares or rectangles.
Store in the refrigerator if not served immediately.
- Prep Time: 30 minutes
- Cook Time: 32 minutes