passionfruit recipes Archive - Kimberly Zett

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Kimberly — Fri, 28 Mar 2025 15:14:45 +0000

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

March 28, 2025 by Kimberly

This bowl is a flavor-packed rollercoaster. Creamy coconut rice, juicy caramelized chicken, bright passionfruit gremolata, and that rich satay sauce. Every bite is a mix of cozy, fresh, and just the right amount of umami.

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TOTAL TIME

40 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

You know when a meal just works? This is one of those. Creamy coconut rice sets the stage, topped with juicy chicken glazed in a sticky-sweet soy passionfruit sauce, then brightened with a zesty gremolata. Crunchy raw veggies bring freshness, and the whole thing gets drizzled with a rich, nutty satay sauce that ties it all together. It’s sweet, savory, spicy, creamy, and fresh all at once.

This is one of those meals that somehow tastes even better when eaten straight from the bowl, curled up on the couch. But if you want to serve it up nicely, layer the coconut rice first, then slice the glazed chicken on top. Scatter over the crunchy veggies, drizzle with satay sauce, and finish with a generous spoonful of gremolata. Extra lime wedges? Never a bad idea. If you’re feeling fancy, a sprinkle of toasted peanuts seals the deal.

Leftovers? Lucky you. Store the components separately in airtight containers. Chicken, rice, and veggies will last up to 3 days in the fridge. Reheat the rice and chicken gently, then assemble fresh. Satay sauce thickens when cold, so warm it slightly before drizzling. Pro tip: the gremolata is best fresh.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

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Author: Kimberly
Total Time: 40 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

medium pot with lid (or rice cooker)
two small bowls
shallow dish
sharp knife
cutting board
large pan
oven
kitchen thermometer

Ingredients

Units

RICE

150 grams jasmine rice
100 grams coconut milk
200 milliliters water

SATAY SAUCE

3 tbsp peanut butter
1 tbsp soy sauce
1/2 tsp sesame oil
1 tbsp honey
juice of 1/2 lime
100 grams coconut milk
1/2 tsp dried chili flakes
1 garlic clove
2 tbsp water

CHICKEN

300 grams chicken breast filet
2 tbsp avocado oil
salt
1 tbsp butter

CHICKEN GLAZE

3 tbsp soy sauce
3 tbsp passionfruit purée
1 tbsp brown sugar
1 garlic clove
1 tsp ginger, grated
1/2 fresh chili

PASSIONFRUIT GREMOLATA

1 passionfruit
10 grams fresh parsley
5 grams fresh cilantro
juice of 1 lime
1 garlic clove
1/2 fresh chili
4 tbsp olive oil
salt & pepper to taste

VEGGIES & TOPPINGS

cucumber
white cabbage
red onion
fresh cilantro
fresh chili
peanuts

Instructions

Rinse the jasmine rice thoroughly until the water runs clear. Add it to a pot with coconut milk and water, then cook until tender.
In a bowl, mix peanut butter, soy sauce, sesame oil, honey, lime juice, coconut milk, and water. Press in a garlic clove, season with chili powder, stir well, and set aside.
In another small bowl, mix soy sauce, passionfruit purée, brown sugar, finely chopped ginger, finely chopped half of a fresh chili, and a pressed garlic clove. Set aside.
Finely chop the parsley and cilantro leaves. Cut open a fresh passionfruit and scoop the pulp, including seeds, into a shallow dish. Mix with lime juice, a pressed garlic clove, the remaining finely chopped chili, olive oil, salt, and pepper. Set aside.
Slice the white cabbage and red onion into very thin strips. Use a vegetable peeler to create wide cucumber ribbons.
Preheat the oven to 175°C / 350°F. Heat avocado oil in a large pan and sear the chicken breasts on all sides until golden brown. Reduce the heat, add a tablespoon of butter, and continuously spoon the melted butter over the chicken to keep it juicy. Cook until the internal temperature reaches around 70°C / 160°F. Transfer the chicken to a plate and place it in the oven until it reaches 76°C / 170°F.
Discard excess fat from the pan, then pour in the prepared glaze. Remove the chicken from the oven, slice it into strips, and toss it in the glaze until fully coated.
Divide the coconut rice into two bowls, top with the glazed chicken and fresh veggies. Finish with satay sauce and passionfruit gremolata. For extra flavor, garnish with chopped peanuts, fresh cilantro, sliced chili, and a lime wedge.

Cook Time: 40 min

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White Chocolate Shortbread Passionfruit Bars

Kimberly — Wed, 19 Mar 2025 16:15:51 +0000

White Chocolate Shortbread Passionfruit Bars

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March 19, 2025 by Kimberly

Golden, buttery shortbread, silky passionfruit filling, and a crisp white chocolate shell with puffed quinoa. It’s sweet, tangy, crunchy, basically what I imagine luxury tastes like. A little indulgent, absolutely worth it.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

70 min

SERVES

16 bars

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you love desserts that are crispy, creamy, and have just the right amount of freshness, these bars are about to be your new obsession. A golden, melt-in-your-mouth base holds a smooth, tangy passionfruit filling, all wrapped in a crisp layer of white chocolate with puffed quinoa for that extra crunch. It’s sweet, tart, creamy, and light all at once. Basically, if tropical sunshine had a dessert form, this would be it. Perfect for when you want something a little extra but totally effortless.

These bars are best served straight from the fridge when the chocolate is still crisp and the filling is perfectly creamy. They’re great as a mid-afternoon pick-me-up, a stunning party dessert, or honestly, just something to have stashed away when your sweet tooth hits. Pro tip: Pair with an iced coffee.

Store these in an airtight container in the fridge for up to 5 days. The chocolate coating keeps everything fresh, and the flavors only get better with time.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

White Chocolate Shortbread Passionfruit Bars

Author: Kimberly
Total Time: 70 min
Yield: 8-16 1x

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Description

This post may contain affiliate links, please see privacy policy for details.

RECOMMENDED EQUIPMENT

silicone molds in various sizes (I used these and trimmed the shortbread bars slightly)
small bowl
whisk
double boiler
sharp knife
cutting board
medium bowl

Ingredients

Units

SHORTBREAD

120 grams all-purpose flour
115 grams butter, soft
50 grams white sugar
1 tsp vanilla extract
pinch of salt

PASSIONFRUIT FILLING

150 grams passionfruit purée
6 grams instant gelatine

CHOCOLATE SHELL

350 grams white chocolate
15 grams puffed quinoa

Instructions

Preheat the oven to 175°C / 347°F.
Make the shortbread dough. In a medium bowl, mix flour, butter, sugar, vanilla extract, and salt until the texture resembles firm sand. Refrigerate the dough for 10 minutes to allow the butter to firm up slightly.
Prepare the passionfruit filling. While the dough chills, set aside the smallest silicone mold. Pour the passionfruit purée into a bowl and whisk in the instant gelatin until fully dissolved. (Make sure to use cold-soluble gelatin.) Transfer the mixture into the smallest silicone mold and freeze until completely solid.
Bake the shortbread base. Remove the dough from the fridge and press it into the medium silicone mold. Bake for about 20 minutes until lightly golden. Let cool completely.
Temper the white chocolate. Prepare a double boiler and melt only 200g of the 350g white chocolate, heating it carefully to 35°C / 95°F. Meanwhile, finely chop the remaining 150g of white chocolate. Once melted, remove from heat and stir in the chopped chocolate until fully melted.
Keep the chocolate at a working temperature of 29-30°C / 84-86°F over the double boiler to ensure smooth assembly.
Assemble the bars. Once the shortbread is fully cooled and the passionfruit filling is frozen, get the largest silicone mold ready.
Coat the mold. Stir the puffed quinoa into the tempered white chocolate. Fill each mold cavity halfway with the mixture. Immediately press a frozen passionfruit strip and a shortbread piece into each cavity, ensuring they are surrounded by the chocolate.
Seal the bars. Pour the remaining white chocolate over the top to fully encase the bars.
Let the bars set. Thanks to the tempered chocolate and frozen passionfruit filling, they will firm up quickly. For extra security, chill them in the fridge for 10 minutes. After that, they’re ready to enjoy!

Passive Time: 30 min
Cook Time: 40 min

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Creamy Passionfruit Curd Cheesecake

Kimberly — Tue, 18 Mar 2025 16:23:19 +0000

Creamy Passionfruit Curd Cheesecake

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March 18, 2025 by Kimberly

Rich, creamy cheesecake meets silky passionfruit curd on a buttery vanilla cookie crust. Sweet, tangy, smooth like sunshine in dessert form. Perfectly indulgent, slightly messy, and impossible to eat just one slice.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

60 min + overnight

SERVES

8 slices

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

This cheesecake is for those who love their desserts creamy, tangy, and just a little extra. A smooth, rich filling sits on a buttery vanilla cookie crust, finished with a silky passionfruit curd that’s sweet, tart, and totally addictive. It’s got just the right balance: light yet indulgent, classic yet tropical. Whether you’re making this for a special occasion or just because you need something incredible in your fridge, this is the kind of dessert that makes people stop mid-bite.

Serve this best chilled, straight from the fridge. It’s perfect on its own but also pairs well with a strong espresso, a glass of dessert wine, or, let’s be real, just a fork and five minutes of alone time.

Store leftovers in an airtight container in the fridge for up to 4 days. The texture stays beautifully creamy, and the curd keeps its glossy finish.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Creamy Passionfruit Curd Cheesecake

Author: Kimberly
Total Time: 60 min + overnight
Yield: 8-16 slices 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

oven
28 cm / 11” cake pan
deep baking tray or dish larger than the cake pan
food processor
large mixing bowl
whisk
aluminum foil
small pot

Ingredients

Units

CRUST

200 grams golden Oreo cookies (without cream filling)
100 grams butter

FILLING

600 grams cream cheese
130 grams white sugar
160 grams creme fraiche
1 tsp vanilla extract
2 eggs

PASSIONFRUIT CURD

2 passionfruits
85 grams white sugar
40 grams butter
50 grams heavy cream
1 tbsp cornstarch
cold water

Instructions

Preheat the oven to 175°C / 347°F (convection). Fill a deep baking tray or a dish large enough to fit the cake pan with water. The water should reach about halfway up the sides of the cake pan. Set aside.
Prepare the crust. Carefully twist apart the Oreo cookies and scrape off the cream filling. Add the cookies to a food processor and pulse briefly. Add the softened butter and mix for about 20 seconds until the mixture becomes crumbly and holds together. Press the mixture evenly into the bottom of a cake pan. Set aside.
Make the filling. In a large mixing bowl, whisk the cream cheese until smooth and creamy. Add the sugar and whisk again until fully combined. Stir in the crème fraîche and vanilla extract. Add one egg and mix until just combined, then add the second egg, mixing only until incorporated. Be careful not to overmix to avoid incorporating too much air.
Assemble the cheesecake. Pour the cheesecake filling over the crust and spread evenly. Lay two sheets of aluminum foil flat and place the cake pan in the center. Fold the foil up around the pan to prevent water from seeping in. Place the cake pan in the prepared water bath and transfer to the middle rack of the oven. Bake for about 40 minutes until the top is completely pale, the edges are set, and the center still jiggles slightly.
Make the passionfruit curd. While the cheesecake bakes, scoop the passionfruit pulp into a small pot, add the sugar, and bring to a simmer over medium heat. Add the butter and let it melt. Finally, stir in the heavy cream and bring to a brief boil before removing from the heat. In a small bowl, whisk the cornstarch with 1 tablespoon of water until smooth, then pour it into the passionfruit mixture. Stir and bring to a boil once more. Let cool for about 30 minutes.
Cool the cheesecake gradually. After 40 minutes, turn off the oven and open the door completely. Let the cheesecake sit inside for 20 minutes to prevent sudden temperature changes, which could cause cracks.
Check the curd consistency. It should be creamy and spreadable, but not runny. If it’s too thick, mix in a small amount of water. Set aside and let it cool completely.
Remove the cheesecake from the water bath. Take off the aluminum foil and run a sharp knife around the edges to loosen it, but leave the cake ring on. Let the cheesecake cool at room temperature.
Finish and chill. Once the cheesecake has cooled to room temperature, carefully spread the passionfruit curd over the top. Transfer to the fridge and let set for at least 6 hours or overnight before serving.

Passive Time: overnight
Cook Time: 60 min

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