Grease and line a 20cm x 30cm (8" x 12") baking tin and set aside.
In a large bowl, place condensed milk and butter.
250 g condensed milk, 100 g salted butter
Heat in the microwave until melted together.
Add crushed biscuits, desiccated coconut, and lemon zest then mix well to combine.
250 g plain sweet biscuits/cookies, 2 tablespoon fresh lemon zest, 85 g desiccated coconut
Press base mixture into tin and smooth the top.
Passionfruit icing
Melt butter, then add passionfruit and icing sugar. Mix to combine.
25 g salted butter, 3 passionfruit (pulp only), 300 g icing sugar mixture
Spread icing over base and refrigerate to set.
Notes
I used Arnott's Marie biscuits for this recipe, but you could substitute another plain sweet biscuit/cookie.
The baking tin/pan I used is 20cm x 30cm (8" x 12") - but if you don't have a tin or pan the same size, that's ok. You could go smaller, the layers will just be thicker. No need to restrict yourself to metal baking "tins" either. Because this slice isn't baked in the oven you could use a plastic container.
Even though this passionfruit slice isn't baked, we still grease and line the baking tin/container with parchment paper, leaving some overhanging on each side. This gives you something to hold onto when removing the slice from the tin.
Having trouble getting your slice out of the tin? The best idea is to sit the base of the tin/container in hot water for a few seconds then give it another tug and it should come right out.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*