Passion Fruit Coconut bars
INGREDIENTS
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For the shortbread crust:
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1 ¾ cups all-purpose flour
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¾ cup powdered sugar
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¼ cup shredded coconut
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¾ teaspoon kosher salt
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6 ounces (1 ½ sticks) cold unsalted butter, shredded, plus more for greasing the baking dish
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For the passion fruit-coconut layer:
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4 large eggs
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¼ cup coconut milk
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6 ounces passion fruit puree
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1 ¼ cups sugar
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3 tablespoons all-purpose flour
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¼ teaspoon kosher salt
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To serve:
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Powdered sugar, for dusting
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