Soak the mango in the warm coconut milk for 15 mins.

Combine the flour, sugar, shredded coconut, yeast, salt, nutmeg and allspice in a large bowl and mix.

Heat the coconut milk and mango mixture in a microwave for about 25 secs to make it hand hot again.

Make a well in the centre of the dry ingredients and pour in the melted butter, the coconut mango mix and the egg and mix till it is well combined and forms a dough that comes cleanly off the side of the bowl.

Cover the bowl and set aside in a warm place for about 1.5hrs, or until doubled in size.

Transfer the dough to a lightly floured surface and punch out the air.

Split the dough into 12 equal sized pieces, shape them into balls and place on a lightly oiled and lined baking tray. Make sure to leave enough space so they can rise.

Cover and leave them to rise for about 30 mins, or until doubled in size.

Preheat the oven to fan-assisted 170C / 190C / 375F / gas 5.

Make the cross paste by thoroughly mixing the flour and coconut milk and piping the crosses over the buns.

Transfer the buns into the oven and bake for 15-20 mins, until they are golden.

Remove them from the oven and transfer to a wire rack.

Quickly mix together the honey and water for the glaze and brush this over the hot cross buns before leaving them to cool completely.