Method:

1. Preheat oven to 160°C fan-forced. Grease and line a 20cm x 30cm baking tin, extending paper over long sides.
2. To make the base, combine flour, sugar, coconut and baking powder in a large mixing bowl. Add melted butter and stir until combined.
3. Press the mixture evenly into prepared pan. Bake for 15-18 minutes or until lightly browned, firm to touch and slightly golden on the edges.
4. For the creamy passionfruit layer, lightly whisk the condensed milk, 150ml of the strained Riviana Passionfruit in Syrup and lemon juice until combined. Pour mixture over base and return to the oven for a further 15 minutes or until set. Leave to cool for about 15 minutes.
5. Meanwhile to make the passionfruit jelly, bloom the gelatine in a bowl of cold water for 5 minutes or until soft. Warm the remaining 250ml strained Riviana Passionfruit in Syrup and
6. 2 – 3 teaspoons passionfruit seeds in a small saucepan until beginning to steam, but not boil. Remove from the heat. Squeeze the excess water from the gelatine sheets, add to hot syrup and stir until dissolved. Allow to cool to nearly room temperature.
7. Pour jelly mixture over the back of a spoon over the creamy passionfruit layer. Refrigerate for 2 – 3 hours or until set. Cut into slices or bars to serve. Store in the fridge for up to 3 days.