No-Bake Jelly Slice with Passionfruit and Coconut Cream
A refreshing Australian dessert featuring a crunchy biscuit base topped with vibrant passionfruit jelly and a smooth coconut cream layer. This australian-inspired desserts ready in about 20 minutes pairs crushed digestive biscuits, melted unsalted butter, (about 1 tbsp) gelatin powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 200 g, crushed digestive biscuits
- 100 g, melted unsalted butter
- 1 cup (fresh or frozen, thawed) passionfruit pulp
- 10 g (about 1 tbsp) gelatin powder
- 1/2 cup boiling water
- 1/2 cup caster sugar
- 1 cup coconut cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Step 1: Combine 200 g crushed digestive biscuits with 100 g melted unsalted butter in a bowl, stirring until evenly mixed. Press the mixture firmly into the base of an 8x8-inch square pan. Chill in the fridge for 15 minutes to set.
- Step 2: Dissolve 10 g gelatin powder in 1/2 cup boiling water, stirring until completely dissolved. Stir in 1 cup passionfruit pulp and 1/2 cup caster sugar until sugar is fully dissolved. Pour the jelly mixture over the chilled biscuit base and refrigerate for 2 hours until set.
- Step 3: Whip 1 cup coconut cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until smooth and slightly thickened. Spread the coconut cream evenly over the set passionfruit jelly layer.
- Step 4: Refrigerate the jelly slice for an additional hour before slicing into 12 squares. Serve chilled for a tropical Australian treat.
Frequently asked questions
How long does No-Bake Jelly Slice with Passionfruit and Coconut Cream take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Bake Jelly Slice with Passionfruit and Coconut Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crushed digestive biscuits from drying out.
Can I substitute ingredients in No-Bake Jelly Slice with Passionfruit and Coconut Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Jelly Slice with Passionfruit and Coconut Cream for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Jelly Slice with Passionfruit and Coconut Cream?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
