1/2 tap ground turmeric (tip to enhance the yellow colour)
Extra passion fruit pulp to top cheesecake squares.
Mix the base ingredients together in your high speed food processor and press firmly in a small squared silicone tray. (Mine had 9 small squares)
Place in fridge to set while you prepare the other layers.
Mix the coconut layer ingredients in your food processor as well and pour over the bases. Put back in the freezer to set.
Mix together the remainder of the ingredients for the final layer and pour over the set coconut layer.
Use a teaspoon per square to spoon the extra passion fruit pulp on top and pop them back in freezer for at least 2 hours before serving. Enjoy!