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- 1/2 cup coconut
- 75 g of melted butter
- 1/2 cup of condensed milk
- 1 1/4 cups icing sugar
- 2 tablespoons of passion fruit pulp
- 400 g of ANZAC cookies
Finely crumble ANZAC crackers in a food processor or by hand.
Place the crumbs in a large bowl. Add the coconut, butter, and condensed milk. Mix well.
Press the mixture firmly into a 20 cm x 30 cm can.
Refrigerate for a few hours or until firm.
Sift the icing sugar into a bowl, then add the passion fruit pulp to make a firm paste. Microwave on high for 30 seconds, or until warm and spreadable, or place in a bowl of boiling water.
Spread the icing on the slice. Return to the fridge until the icing is ready, then cut it into squares.
It seems to me that I don't need to heat the icing, just mix a little extra pulp in the icing sugar.
This recipe was photographed by Amber De Florio for Australia's best recipes.