Guilt-less Desserts & Treats for your Family

Tropical Jelly Slice

Jelly Slice (8)

This Tropical Jelly Slice is a testament to how friggin hot it is in Australia. It’s stinky, sweaty hot: the kind where you stink after being outside for 5 minutes and turn into a beetroot not long after. Your sheets are not only dry but as stiff as a board within an hour of being on the clothes line and the car seats scald your skin like a hot iron. Our summers are hot and long in Australia and usually by mid January my brain has started to melt and I no longer make any sense.

Jelly Slice has long been a favourite of my fathers; which my mother buys for him from the local bakery then tells him off for eating too much chocolate. Traditionally, Jelly Slice is a biscuit base with a condensed milk type custard/cream layer and then a layer of red jelly, and I mean bright red, with the nastiest of food colourings and no fruit in sight. It’s a CWA classic but not at all on the healthy scale. I present, my healthified version!

For this Tropical Jelly Slice I have used a lemony biscuit base, a Passionfruit cream middle and an Orange jelly top. I chose to use a stabilised cream as the middle layer (instead of a condensed milk concoction) as I wanted to keep the sweetener level to a minimum, instead opting for fruity flavours and sweetness. The separate components of this slice are simple but allow time to allow each layer to set before serving… otherwise you’ll have a wet mess!

The tropical flavours in this slice are a reminder that Summer is well and truly among us… if you couldn’t already tell that from my tan lines and increase in deodorant usage.

P.S. Its now only 1 week ’til Christmas so if you haven’t already got your copy of ‘Mummy Made.It A Healthy Christmas’ get your instantly downloadable copy now! There’s still enough time to get your Christmas Pudding soaking and your Gingerbread House under construction!


Tropical Jelly Slice

A tropical and healthified twist on an Aussie classic
Prep Time1 d
Cook Time20 mins
Total Time1 d 6 hrs
Servings: 16



    Biscuit Slice Crust

    • 2/3 cup Coconut Flour
    • 1/2 cup Almond Meal seed meals can be substituted
    • 1/2 teaspoon Baking Soda
    • 2 Tablespoons Coconut Oil
    • 2 Tablespoons Maple Syrup or Honey
    • 2 Eggs
    • 2 teaspoon Vanilla Extract
    • 3 teaspoons Lemon Zest

    Passionfruit Cream

    • 2 Cans Coconut Cream leave the cans of coconut cream/milk in the fridge for 24 hours and scoop off the thickened cream, discarding the watery remains
    • 4 teaspoons Vanilla Extract
    • 4 teaspoons Maple Syrup
    • 1/2-2/3 Cup Passionfruit Pulp
    • 4 teaspoons Gelatine

    Orange Jelly

    • 700 ml fresh Orange Juice
    • 200 ml Water
    • 2 1/2 Tablespoons Gelatine



      Biscuit Slice Crust

      • Preheat the oven to 170C/350F
      • Line and grease a 20cm (8 inch) square cake tin. Ensure baking paper is high on all edges.
      • Place all the ingredients into a kitchen processor and blend for 30 seconds.
      • Scrape down sides and pulse until a dough forms.
      • Place the dough into a cake tin and press to form an even layer (I used a shot glass as a mini rolling pin)
      • Bake in oven for 15-20 minutes or until golden brown.
      • Remove from the oven and allow to cool completely.

      Passionfruit Cream

      • Spoon the thickened cream out of the can, retaining the watery remains.
      • Sprinkle the gelatine over 2 Tablespoons of the retained water and allows to thicken for 5 minutes.
      • Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened.The key is to forget about the cream and leave it to whip for at least 5 minute. Add the Passionfruit Pulp.
      • Gently dissolve the gelatine liquid (this can be done in a small saucepan over a very low heat) and add to cream, whisking to incorporate.
      • Spread the cream evenly over the cooled biscuit base and place in the fridge for at least 4 hours to set.

      Orange Jelly

      • Gently bring the Orange Juice and water to the boil over medium heat.
      • Reduce the heat and gradually sprinkle the gelatine into the liquid, whisking constantly to prevent clumping.
      • Remove from the heat and allow to cool, but not set, before gently pouring over the set Passionfruit cream.
      • Place in the fridge and allow to set for at least 4 hours before cutting and serving.
      • Keep the slice in the fridge when not eating.

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