To make this delicious Easter treat you will need: 175 g coconut milk, 75 g coconut butter, 10 g dried yeast ¼ cup lukewarm water, 1 tbsp honey, 1 egg,500 g spelt flour 70 g coconut sugar, ½ tsp salt, ½ cup sultanas, ½ cup desiccated coconut, 1 tsp cinnamon, 1 tsp allspice, 1 tsp nutmeg Topping 2 tbsp flour 2 tbsp water In a small saucepan, combine the coconut milk and coconut butter over low heat, stirring until the butter has melted. Remove from heat. Combine dried yeast, lukewarm water and honey in a smal l bowl, stand 5 minutes or until frothy. In a large mixing bowl, mix the flour, coconut sugar, salt and spices, coconut and dried fruit. Make a well in the centre of the flour, add the egg and the milk and yeast mixtures. Use your hands or a wooden spoon and mix until sticky. Cover the bowl with glad wrap and leave to rise in a warm place for an hour. Turn out the dough onto a lightly floured bench and knead it gently until smooth. Divide into 12 equal pieces, roll into balls and place on a baking sheet lined with baking paper. Make sure each of the balls is not touching so as to give them space to rise. Leave for an hour to rise. Preheat the oven to 200°C. Mix the flour and water so you have a smooth paste. Using a piping bag or a ziplock bag with the corner cut off to pipe crosses onto the buns. Bake for 20 minutes or until golden. Remove from oven and brush with honey. For that extra indulgence add a scoop or two of your favourite Cocofrio ice cream.