Coconut Passionfruit Bars
- 30 None squares graham crackers, coarsely crushed
- 1/2 cup flaked coconut
- 7 tbsp butter, melted
- 2 pkg (8 oz each) cream cheese, at room temperature
- 2/3 cup sugar
- 1 1/4 cups heavy cream
- 1 tbsp unflavored gelatin
- 1/3 cup passionfruit pulp
- Grease a foil-lined 11 x 7 inch baking pan, with foil extending at long sides for handles. Process graham crackers in a food processor to make fine crumbs. Add coconut and butter; process to combine. Press crumb mixture firmly onto bottom of prepared pan. Refrigerate until ready to fill.
- Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Beat in cream until combined. Sprinkle gelatin over 1/4 cup boiling water in a small bowl; stir until completely dissolved. Cool to room temperature. Add to cheese mixture; beat until combined.
- Spread over crust in pan. Drop spoonfuls of passionfruit pulp 1 inch apart over cheese mixture. Using a skewer, swirl passionfruit into cheese mixture to create a marble effect. Refrigerate for 4 hours or until set.
crackers, flaked coconut, butter, cream cheese, sugar, heavy cream, unflavored gelatin, passionfruit pulp
Taken from recipes-plus.com/api/v2.0/recipes/27522 (may not work)