Fresh and fruity! This sweet treat is the perfect summer delight.


  • 450g white chocolate, 400g finely chopped and 50g in chunks

  • 100g coconut oil, gently warmed to liquefy if necessary

  • 140g white marshmallows, cut in half

  • 100g shaved coconut, plus extra to garnish

  • 80g candied papaya, roughly diced

  • 150g lemon Turkish delight (or any kind you like), cut into 3 cm x 1 cm pieces

  • 90g red glacé cherries

  • 120g glacé pineapple, roughly diced

  • 180g salted toasted macadamia nuts

  • 3 Tbsp dried passionfruit powder


  • 1.

    Spray and line a brownie tray – you could also use a lamington tin or muffin tray or fill rings on baking paper.

  • 2.

    Spread out the finely chopped chocolate evenly (rather than in a mound) in a large stainless steel bowl and place over a medium saucepan with a few centimetres of barely simmering water in it. When about two-thirds of the chocolate has melted, stir through once. Add the coconut oil and stir a couple more times to ensure that all the chocolate melts – don’t mix too much, or overheat, as the chocolate will become grainy. Take the bowl off the pan.

  • 3.

    Combine the remaining ingredients, except for the passionfruit powder and a few cherries and marshmallows reserved for garnish, in a large bowl. Pour in the melted chocolate and fold through. Stand for 2 minutes then pour into the prepared tray. Decorate with the extra cherries, marshmallows and coconut and sprinkle over the passionfruit powder. Allow a couple of hours at room temperature to properly set – you could speed this up by popping it in the fridge for 30 minutes, but don’t leave it any longer.

  • 4.

    Lift out of the tin and slice into pieces. Store in an airtight container somewhere cool.

Nutritional information

Nutritional analysis per serving (16 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Makes approx. 1kg. 

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