Easy Coconut Passion Fruit Squares Recipe: Tropical Bliss in Bites

Coconut passion fruit squares tantalize taste buds with their tropical fusion of vibrant flavors and luxurious textures.

Sweet and tangy notes dance across your palate, creating a sensory experience that transports you to sun-drenched islands.

Crumbly, buttery bases provide a delicate foundation for the luscious, silky filling that bursts with exotic brightness.

Delightful layers merge creamy coconut undertones with zesty passion fruit intense punch, crafting a dessert that feels simultaneously elegant and playful.

Subtle hints of richness balance the pronounced tartness, ensuring each bite delivers complex gustatory satisfaction.

Home bakers can easily master this sophisticated treat that looks impressive yet requires minimal technical skill.

The dessert promises to elevate any gathering with its stunning presentation and irresistible flavor profile.

Coconut Passion Fruit Squares That Feel Like a Getaway

• Tropical Flavor Explosion: Combines creamy coconut and tangy passion fruit for a vibrant, unexpected taste that dances on your tongue with every bite.
• Super Simple Baking Process: Requires minimal ingredients and basic baking skills, making it perfect for home bakers who want a delicious dessert without complicated techniques.
• Elegant Dessert in Minutes: Can be prepared in under an hour, providing a quick and impressive treat for unexpected guests or spontaneous sweet cravings.
• Textural Delight: Features a buttery, crisp shortbread base topped with silky smooth passion fruit cream, creating a delightful contrast of crunchy and creamy textures.

What You’ll Need for These Tropical Dessert Bars

• Soft Butter: Provides richness and helps bind the base ingredients together, choose high-quality butter for best flavor.
• Brown Sugar: Adds depth of flavor and helps create a golden color in the base.
• Flour: Creates the crumbly shortbread base, all-purpose flour works best.
• Grated Coconut: Adds texture and tropical flavor to the base.

• Eggs: Provides structure and helps set the passion fruit cream.
• Sugar: Sweetens the passion fruit cream and helps with texture.
• Flour: Helps thicken the cream and provide stability.
• Passion Fruit Puree or Juice: Gives the distinctive tropical flavor and tanginess to the cream.

• Grated Coconut: Sprinkled on top for extra texture and visual appeal, adds a final tropical touch to the dessert.

How to Layer Coconut and Passion Fruit Perfectly

Step 1: Prepare the Oven

Preheat the oven to 350°F (175°C). Position the rack in the middle of the oven.

Step 2: Create the Shortbread Base

• Soft butter
• Brown sugar

• Flour
• Grated coconut

Stir until a consistent dough forms.

Step 3: Prepare the Baking Pan

Line a 20 x 20 cm baking pan with parchment paper. If using a frame on a baking tray, line the bottom with aluminum foil, ensuring it covers the sides to prevent leaks.

Step 4: Shape and Dock the Base

Spread the shortbread mixture evenly into the prepared pan. Use a fork to prick the entire surface, preventing puffing during baking.

Step 5: Bake the Base

Bake for 16 minutes until the edges turn golden brown. Remove from the oven and reduce the temperature to 325°F (160°C).

Step 6: Make the Passion Fruit Cream

• Eggs
• Sugar

• Flour
• Passion fruit puree or juice

Mix until smooth and well combined.

Step 7: Assemble and Bake

Pour the passion fruit cream over the baked shortbread base. Return to the oven and bake for an additional 16 minutes at 325°F (160°C).

Step 8: Cool and Finish

Remove from the oven and carefully lift the dessert out of the pan using the parchment paper. Let cool completely on a wire rack.

Step 9: Garnish and Serve

Sprinkle grated coconut on top. Cut into squares or rectangles.

Step 10: Store

If not serving immediately, store in the refrigerator to maintain freshness.

Tips to Prevent a Soggy Base

• Maximize Butter Consistency: Use room temperature butter for smoother creaming and even distribution in the shortbread base.
• Prevent Crust Bubbling: Dock the base thoroughly with a fork to avoid air pockets and ensure a flat, even surface during baking.
• Perfect Passion Fruit Cream: Strain the passion fruit puree to remove seeds for a silky-smooth cream filling with intense tropical flavor.
• Baking Precision: Use an accurate oven thermometer to maintain exact temperatures for consistent golden-brown results.
• Cooling Technique: Allow squares to cool completely before cutting to help the filling set and maintain clean, sharp edges.

How to Store and Slice for Neat Squares

• Storing Leftovers
• Refrigerate the passion fruit squares in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking and maintain the delicate texture. Cover tightly to protect from absorbing other refrigerator odors.
• Reheating Method
• Warm individual squares gently at room temperature for 10-15 minutes before serving. Avoid using the microwave, which can make the shortbread base soggy and compromise the creamy passion fruit layer's smooth consistency.
• Freezing Option
• Wrap each square individually in plastic wrap, then store in a freezer-safe container for maximum 2 weeks. Thaw overnight in the refrigerator to preserve the dessert's original flavor and texture.

What to Enjoy Alongside These Tropical Squares

• Pair with Tropical Cocktail: Blend a refreshing passion fruit mojito with white rum, fresh mint, and a splash of coconut water to complement the dessert's tropical flavors.
• Match with Creamy Beverage: Serve a chilled coconut milk latte or a light coconut cream-based smoothie that echoes the dessert's rich, tropical undertones.
• Complement with Fruity Sorbet: Offer a zesty lime or mango sorbet alongside the squares to enhance the citrusy and sweet profile of the passion fruit cream.
• Align with Light White Wine: Select a crisp Riesling or Sauvignon Blanc with hints of tropical fruit to balance the dessert's sweetness and creamy texture.

New Twists to Try With Coconut Passion Fruit Bars

• Tropical Mango Fusion: Replace passion fruit puree with fresh mango puree, adding a sunny, sweet dimension to the classic recipe. Garnish with toasted coconut flakes for extra crunch.
• Zesty Lime Coconut Squares: Swap passion fruit for lime juice and zest, creating a tangy, refreshing version. Dust with powdered sugar and sprinkle additional coconut on top for a bright, citrusy dessert.
• Berry Bliss Bars: Substitute passion fruit with mixed berry puree, introducing a vibrant, slightly tart flavor profile. Top with fresh berries and a light coconut sprinkle for a colorful, summery treat.
• Lemon Coconut Dream: Use lemon juice and zest instead of passion fruit, offering a classic, bright citrus flavor. Garnish with thin lemon slices and toasted coconut for an elegant presentation.

Coconut Passion Fruit Squares Recipe

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4.6 from 33 reviews

• Total Time: 1 hour 2 minutes
• Yield: 12 1x

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Description

Sweet meets tangy in these irresistible Coconut Passion Fruit Squares from Caribbean cuisine. Creamy coconut layers meld with zesty passion fruit, creating a tropical dessert that dances with refreshing flavor and exotic charm.

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Ingredients

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Coconut Passion Fruit Squares

Main Ingredients:

• 150 grams (5.3 ounces) passion fruit puree or juice
• 100 grams (3.5 ounces) eggs (about 2 eggs)
• 125 grams (4.4 ounces) flour
• 90 grams (3.2 ounces) soft demi-sel butter

Sweeteners and Sugar:

• 85 grams (3 ounces) granulated sugar
• 40 grams (1.4 ounces) brown sugar

Additional Ingredients:

• 20 grams (0.7 ounces) grated coconut

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Instructions

1. Preheat the oven to 350°F (175°C) and prepare a 8-inch × 8-inch (20 × 20 cm) baking pan by lining it with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
2. In a mixing bowl, thoroughly combine softened unsalted butter (or 90 grams) with brown sugar (or 40 grams) until the mixture becomes light and creamy.
3. Gradually incorporate all-purpose flour (or 125 grams) and grated coconut (or 20 grams) into the butter mixture, mixing until a uniform dough forms.
4. Press the prepared dough evenly into the lined baking pan, creating a smooth, compact base layer.
5. Use a fork to gently pierce the entire surface of the dough, which prevents potential rising during baking.
6. Bake the shortbread base for 16 minutes, or until it turns a light golden color. Once done, remove from the oven and reduce the oven temperature to 320°F (160°C).
7. For the passion fruit cream, whisk whole eggs (approximately 2 large eggs, weighing or 100 grams) with granulated sugar (or 85 grams) until well combined.
8. Fold in all-purpose flour (or 18 grams) and passion fruit puree (or 150 grams) into the egg mixture, ensuring a smooth, consistent cream.
9. Carefully pour the passion fruit cream over the pre-baked shortbread base, distributing it evenly.
10. Return the pan to the oven and bake for an additional 16 minutes at 320°F (160°C), or until the cream is set but still slightly jiggly in the center.
11. Remove from the oven and allow the dessert to cool completely at room temperature by lifting the parchment paper out of the pan and placing it on a wire rack.
12. Once cooled, sprinkle additional grated coconut over the top for garnish and extra texture.
13. Cut into neat squares or rectangles using a sharp knife.
14. If not serving immediately, store the coconut passion fruit squares in an airtight container in the refrigerator for up to 3 days.

Notes

• Prep your baking tools ahead of time to ensure smooth execution of this tropical dessert.
• Line the baking pan carefully with parchment paper, allowing extra overhang for easy removal of the squares.
• Prick the shortbread base thoroughly with a fork to prevent unwanted rising and create a perfect texture.
• Lower the oven temperature when adding the passion fruit cream to prevent burning and maintain a delicate custard consistency.
• Cool the squares completely before cutting to allow the passion fruit layer to set properly and maintain clean, sharp edges.
• Refrigerate leftovers and consume within 2-3 days for the best flavor and freshness.

• Prep Time: 30 minutes
• Cook Time: 32 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Hawaiian

Nutrition

• Serving Size: 12
• Calories: 180 kcal
• Sugar: 12 g
• Sodium: 60 mg
• Fat: 9 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg