Coconut and passionfruit slice from Bills Sydney Food / Bills Breakfast, Lunch and Dinner (page 110) by Bill Granger

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nadiam1000 on August 16, 2020

    I love passion fruit and had a few cans of passion fruit pulp my daughter brought back from AU. This looked so appealing in the photo but from the start - the crust was an issue - way too soft added an extra half cup of flour. I used the full can of pulp so not to waste 2 oz and held back some coconut milk and cream. I used 2 lemons (small). Filling was very liquid so I added an extra egg. Baked beautifully, and once chilled the texture was perfect. The crust had a slight chew and the filling was set and creamy with crunch from coconut and PF seeds. Flavor was dull and muted - probably from all the cream and milk. I would prefer a passion fruit slice similar to a lemon bar - bright, tangy and tropical. Would not repeat.

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