There’s something truly nostalgic about an Aussie slice – and the Condensed Milk Passionfruit Slice is a timeless classic. With its buttery biscuit base and a lush, creamy passionfruit topping made with condensed milk, it strikes a perfect balance between sweet and tangy. Loved for generations across Australia, this slice is often served at gatherings, picnics, school fetes, and family get-togethers.

Simple to make yet incredibly satisfying, this dessert doesn’t require any baking, making it a convenient choice during the warmer months. Whether you’re new to baking or an experienced cook, this slice will become a go-to in your recipe collection.

Ingredients:

The base:

250g Arnott’s Marie biscuits (or any plain sweet biscuit)
125g unsalted butter, melted
1/2 cup (45g) desiccated coconut
1/4 cup (55g) caster sugar

The topping:

395g can sweetened condensed milk
1/2 cup (125ml) fresh lemon juice (approx. 2–3 lemons)
1/3 cup (80ml) passionfruit pulp (fresh or canned)
Zest of 1 lemon (optional for extra zing)

The passionfruit glaze (optional but recommended):

2 tablespoons passionfruit pulp
2 tablespoons icing sugar
1 teaspoon lemon juice

Preparation:

1: Prepare the base

Place the Marie biscuits into a food processor and pulse until you have fine crumbs. Alternatively, place them in a zip-lock bag and crush with a rolling pin. Transfer the crumbs to a large mixing bowl. Add the desiccated coconut and caster sugar. Pour the melted butter over the dry ingredients and mix thoroughly until the mixture resembles wet sand.

2: Press and chill the base

Line a 20x30cm rectangular slice tin with baking paper, ensuring the edges hang over for easy removal. Press the biscuit mixture firmly into the base of the tin using the back of a spoon or a flat-bottomed glass to create an even layer. Place the base in the refrigerator to chill for at least 30 minutes while you prepare the topping.

3: Make the passionfruit filling

In a large bowl, pour in the sweetened condensed milk. Add the lemon juice slowly while whisking continuously; the acidity will naturally thicken the mixture. Add in the passionfruit pulp and lemon zest (if using), stirring gently to combine. The mixture should be smooth, creamy, and thick.

4: Assemble the slice

Remove the chilled base from the fridge and pour the passionfruit mixture over it. Spread it evenly using a spatula or the back of a spoon. Smooth the surface. Return the slice to the refrigerator and allow it to set for at least 4 hours, ideally overnight, for a firmer texture.

5: Optional passionfruit glaze

For an added punch of passionfruit flavour and an attractive glossy finish, mix the passionfruit pulp with icing sugar and lemon juice. Drizzle this over the top of the slice once it’s set. Allow it to chill for another 30 minutes before slicing.

Variation:

Coconut Layer: Add a thin layer of coconut cream between the biscuit base and the condensed milk topping for a tropical twist.
Biscuit Swap: Instead of Marie biscuits, try using granita or digestive biscuits for a more textured base.

Tropical Mix: Add a spoonful of mango puree into the filling for a tropical blend of flavours.
Vegan Version: Use plant-based condensed milk and vegan biscuits; substitute butter with coconut oil or a vegan spread.

Cooking Note:

This is a no-bake dessert, making it ideal during hot Australian summers. The lemon juice is essential for thickening the condensed milk, so don’t skip or substitute it. Fresh passionfruit offers the best flavour, but canned passionfruit pulp works well if fresh is unavailable. Always allow the slice ample time to set for clean cuts and firm texture.

Serving Suggestions:

Cut into small squares or bars and serve chilled.
Garnish with fresh passionfruit seeds, mint leaves, or lemon zest for a decorative touch.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Pair with a cup of tea or coffee for an afternoon pick-me-up.

Tips:

Use a warm knife (dipped in hot water and wiped dry) for clean, neat slices.
Don’t skip the chilling—the longer it sets, the better the consistency.
Taste test the lemon juice before adding; make sure it’s tangy but not overpowering.

Use baking paper with overhangs to easily lift the slice out of the tray.
Keep the topping smooth by whisking gently to avoid air bubbles.
If using canned passionfruit, choose one with seeds for a more authentic appearance and texture.

Storage:

Refrigerator: Store in an airtight container in the fridge for up to 5 days.
Freezer: You can freeze the slice for up to 1 month. Wrap each piece individually in baking paper and store in a sealed container. Thaw in the fridge overnight before serving.
Avoid room temperature storage as the topping can soften and lose texture.

Prep Time & Total Time:

Prep Time: 20 minutes
Chilling Time: 4–6 hours (or overnight)
Total Time: 6 hours 20 minutes (including chilling)

Nutritional Information (Per serving, approx. 1 slice of 16):

Calories: 210
Protein: 2.5g
Sodium: 90mg
Carbohydrates: 25g
Fat: 10g
Sugars: 18g
Fibre: 0.5g

(Values are approximate and may vary based on ingredient brands and portion size.)

FAQs:

Q: Can I use bottled lemon juice instead of fresh?
A: Fresh lemon juice is strongly recommended for the best flavour and thickening ability. Bottled juice can work but may lack the vibrant taste.

Q: My filling isn’t setting – what did I do wrong?
A: Ensure you used enough lemon juice; it activates the thickening of the condensed milk. Also, make sure the slice has been chilled long enough (minimum 4 hours, preferably overnight).

Q: Can I make this gluten-free?
A: Yes, simply use gluten-free biscuits in place of Marie biscuits and ensure all other ingredients are gluten-free certified.

Q: What can I use instead of passionfruit pulp?
A: If passionfruit is unavailable, try lemon or lime juice with a touch of mango puree for a tropical flavour alternative.

Q: Is this slice overly sweet?
A: The lemon juice balances out the sweetness of the condensed milk. If you prefer a less sweet slice, you can reduce the icing sugar in the glaze or skip it altogether.

Conclusion

The Condensed Milk Passionfruit Slice is more than just a dessert – it’s a piece of Aussie culinary heritage. With its silky, zesty filling and crunchy biscuit base, it delivers on flavour, texture, and simplicity. Ideal for casual family meals or special events, it’s a reliable recipe that brings joy with every bite.

Whether you’re reminiscing about school canteen favourites or discovering it for the first time, this slice will capture your heart (and taste buds). Make it today, and enjoy a slice of sunshine on your plate!

Condensed Milk Passionfruit Slice – Creamy, Zesty Aussie Favourite