Line and grease an 8″ / 20cm square baking pan.
Crush the biscuits using a food processor or place them into a bag and use a heavy object like a rolling pin.
Place the crushed biscuits and coconut in a medium-sized bowl.
Melt the butter and add to the biscuits and coconut along with the lemon zest and sweetened condensed milk.
Mix the slice base together until well combined and pour out into the pan.
Use the back of a spoon to press the base into an even layer and place into the fridge to set while making the passionfruit topping.
To make the passionfruit topping, in a small bowl add the icing sugar / powdered sugar.
Melt the butter and add to the sugar along with the remaining topping ingredients.
Use a spoon to stir the ingredients together until you have a smooth thick mixture.
Spread the passionfruit topping over the no bake base using an offset spatula. If the topping is hard to spread or it keeps sticking to the spatula, dip it first in hot water.
Place the passionfruit slice into the fridge to set for at least 4 hours or overnight.
Remove the slice from the pan by pulling up the edges of the baking paper.
Use a long sharp knife to cut it into 12 or 16 slices, cleaning the knife in between each slice.
Place in an airtight container and into the fridge for up to 7 days.
The slice can be served cold from the fridge or at room temperature depending on if you prefer a soft or chewier slice.
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