Granadilla and Coconut Fridge Tart
A creamy, sunshine-filled tropical classic with a signature coconut twist.
This is my coconut twist on the classic South African fridge tart—light, creamy, and perfect for hot days. No oven and no stress, just a fridge doing all the heavy lifting.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
The Biscuit Base
Blitz or crush the 200g of coconut Tennis biscuits. Mix thoroughly with the 100g of melted butter, press evenly into the bottom of a tart dish, and refrigerate while you prepare the filling.
- 2
Bloom the Gelatine
Sprinkle the 6g of powdered gelatine over the 45g of cold water in a small bowl and let it bloom.
⏱ 5 min - 3
Pour in the 60g of hot water and stir continuously until the gelatine is fully dissolved. Set it aside to cool slightly.
The rest of this recipe
There's 4 more ingredients and 5 more steps to go.
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Ivana’s note
If you want a more vibrant top layer, you can use less water in your gelatine stage and create a clear granadilla jelly glaze to pour over the top instead of raw pulp.
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