Coconut Passionfruit Bars - cooking recipe

Ingredients

30 None squares graham crackers, coarsely crushed
1/2 cup flaked coconut
7 tbsp butter, melted
2 pkg (8 oz each) cream cheese, at room temperature
2/3 cup sugar
1 1/4 cups heavy cream
1 tbsp unflavored gelatin
1/3 cup passionfruit pulp

Preparation

Grease a foil-lined 11 x 7 inch baking pan, with foil extending at long sides for handles. Process graham crackers in a food processor to make fine crumbs. Add coconut and butter; process to combine. Press crumb mixture firmly onto bottom of prepared pan. Refrigerate until ready to fill.
Beat cream cheese and sugar in a large bowl with an electric mixer until smooth. Beat in cream until combined. Sprinkle gelatin over 1/4 cup boiling water in a small bowl; stir until completely dissolved. Cool to room temperature. Add to cheese mixture; beat until combined.
Spread over crust in pan. Drop spoonfuls of passionfruit pulp 1 inch apart over cheese mixture. Using a skewer, swirl passionfruit into cheese mixture to create a marble effect. Refrigerate for 4 hours or until set.