Passionfruit and Coconut Meringue Tart with Lychee Compote

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A sweet and tangy Australian dessert featuring a coconut-flavored meringue tart shell filled with passionfruit curd and topped with fresh lychee and a coconut-chia crumble. This australian-inspired desserts ready in about 150 minutes layers (juiced, seeds removed) passionfruit, (14 oz) coconut milk, egg whites into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 60 min Cook: 90 min Serves 8 Australian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 250°F. Line a tart pan with parchment paper. In a bowl, whip egg whites with a pinch of salt until soft peaks form. Gradually add sugar, beating until stiff and glossy. Fold in coconut milk and 1 tbsp lemon juice. Pour into tart shell and bake for 1.5 hours until meringue is golden and crisp. Let cool completely.
  2. Step 2: For curd: In a saucepan, whisk passionfruit juice with 1/4 cup coconut milk, 2 tbsp sugar, and 1 tbsp lemon juice. Simmer for 10 minutes until thickened. Cool, then pour into cooled meringue shell.
  3. Step 3: For compote: In a bowl, combine lychee, remaining 1/2 cup coconut milk, 2 tbsp sugar, and 1 tbsp lemon juice. Let sit for 1 hour at room temperature.
  4. Step 4: For crumble: Mix coconut flakes, chia seeds, and remaining 1/4 cup sugar. Sprinkle over curd, then top with lychee compote. Chill for 1 hour before serving.

Frequently asked questions

How long does Passionfruit and Coconut Meringue Tart with Lychee Compote take to make?

Total time is about 150 minutes (60 min prep + 90 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Passionfruit and Coconut Meringue Tart with Lychee Compote?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Passionfruit and Coconut Meringue Tart with Lychee Compote?

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 Passionfruit and Coconut Meringue Tart with Lychee Compote for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). 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 Passionfruit and Coconut Meringue Tart with Lychee Compote?

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.

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