200g coconut-flavoured biscuits crushed
100g butter, melted
60g white melts, melted
star fruit slices to decorate
1 tablespoon gelatine
2 tablespoons water
1 x 200g tub tropical flavoured yoghurt
1/2 cup sweetened condensed milk
1/4 cup maple syrup
3/4 cup cream, whipped
1. Grease a 19cm x 29cm rectangular slice pan. Line base and two long sides with non-stick baking paper bringing paper 2cm above edge of pan.
2. Combine biscuit crumbs and butter in a bowl; mix well. Press mixture over base of prepared pan. Cover; refrigerate until firm.
3. Filling: Sprinkle gelatine over water in a cup. Stand cup in pan of simmering water, stir until dissolved; cool. Combine yoghurt, condensed milk and gelatine mixture in a large bowl; mix well. Fold through passionfruit pulp, syrup and cream.
4. Pour Filling over prepared base; refrigerate until set. Cut into squares; drizzle with white chocolate. Decorate.