Passionfruit and coconut fudge slice

Preheat oven to 180°C. Grease, then line the base and 2 sides of a 26cm x 17cm (base measurement) slice pan with baking paper, sides overhanging. Sift flour and icing sugar into a bowl. Stir in coconut. Add butter and stir to form a dough. 

Press dough into base of pan. Using a palette knife, smooth surface, then prick base with a fork. Bake for 12-14 minutes or until pale golden. Set aside to cool. 

Reduce oven temperature to 160°C. Put condensed milk, coconut milk, lemon juice, passionfruit juice and reserved pips in a medium bowl and whisk until combined. Spread over pastry base. Spoon extra passionfruit pulp on top and swirl through. Bake for 20 minutes or until set when wobbled slightly. Let cool, then refrigerate for 3-4 hours.

Remove from tin. Run a long sharp knife under hot water and wipe dry. Cut slice into bars, regularly wiping knife clean to ensure neat edges. Serve or store in an airtight container in the fridge for up to 2 weeks.