Passionfruit coconut slice
70g desiccated coconut 75g macadamia nuts, soaked in cold water for 1 hour, drained 75g cashew nuts soaked in cold water for 1 hour, drained
400ml coconut cream
125g coconut oil, melted
70g rice malt syrup (see note)
1 tsp vanilla bean paste Passionfruit pulp and finely grated lime rind, to serve COCONUT CRUST
75g desiccated coconut
75g macadamia nuts
75g cashew nuts
35g coconut crunch (see note)
100g pitted dates
40g coconut oil, melted
40g rice malt syrup
1 For coconut crust, grease a 20cm x 30cm cake or slice tin and line it with baking paper. Process coconut and nuts in a food processor until finely chopped, add coconut crunch and dates and process until combined. Add coconut oil, rice malt syrup and a pinch of salt, process to combine, then press into the base of the tin and refrigerate until firm
2 Process coconut and nuts in a food processor until finely chopped, then add half the coconut cream and process until smooth. Add coconut oil, rice malt syrup, vanilla and remaining coconut cream, and process until smooth. Spread mixture over crust, smooth top and place in freezer until firm (1-2 hours). Cover and freeze until required. Remove from freezer 15 mins before serving. To serve, cut with a hot, wet knife into 3cm x 10cm fingers; top with passionfruit pulp and lime rind.
malt syrup and puffed brown rice are available from health-food shops and select supermarkets.
Coconut crunch is available from select delicatessens and health-food shops; if it’s unavailable, add extra desiccated coconut instead.
Prep time 25 minutes (plus chilling); makes 15-20.