Coconut, Mango and Passionfruit Bars

Cook time 30 minutes + freezing time
Servings 12


300g frozen coconut chunks

¼ cup (40g) coconut oil

½ cup (180ml) coconut cream

½ cup (60g) icing sugar

300g frozen mango pieces, partially defrosted

100g passionfruit pulp, defrosted

2 tbsp glucose syrup

1 egg white

Coconut, Mango and Passionfruit Bars


Add the coconut, coconut oil, coconut cream and icing sugar to the food processor and process together until well mixed. The mixture should stick together when you roll it into a ball. Use a little extra coconut cream if needed.

Line a 1.2L (approx 25cm x 15 cm) baking tray with baking paper and press the coconut mixture down flat into the baking tray. Place into the freezer for at least 30 minutes to set.

Place the mango, glucose and egg white into a food processor and blend with a smooth thick sorbet forms. Fold through the passionfruit. Pour over the coconut layer and return to the freezer for at least 3 hours, even better overnight.

Lift out the baking paper and cut the coconut into 12 bars to serve.