Hello my lovelies! It has been SO long since I posted anything on here and I am so sorry! If you follow my Facebook and YouTube you would know Hunter has had some stuff going on so it has been a very emotional and stressful few weeks. I will post a blog about it in the coming weeks once we know more, but if you’d like to see the update, you can find it on my YouTube channel and Facebook page (links are in the sidebar). I thought what better way to jump back in to blogging than to share a new recipe that I LOVE and it is so simple to make. I found this recipe on Taste.com.au last week and decided to make it this afternoon. I have listed the recipe below! Feel free to share. Enjoy…x
Melted butter, to grease
150g (1 cup) self-raising flour
85g (1 cup) desiccated coconut
100g (1/2 cup) caster sugar
100g butter, melted
1 x 395g can sweetened condensed milk
125ml (1/2 cup) fresh lemon juice
2 tablespoons passionfruit pulp
Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
Use a wooden spoon to combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring the dough together in the bowl. Transfer to the prepared pan. Use a metal spoon to press firmly over the base. Bake for 12 minutes or until light golden. Set aside to cool.
Reduce oven temperature to 150°C.Use a balloon whisk to whisk together the condensed milk, lemon juice and passionfruit pulp in a large bowl until smooth and well combined. Pour into the pan and spread evenly over the base. Bake in oven for 15 minutes until just firm to the touch. Set aside to cool completely. Cut into slices to serve.
Notes: I used 1 lemon and 3 passionfruit for this recipe.