40g butter, room temperature plus extra for greasing
6 hot cross buns, sliced in half
70g blueberries
20g cacao nibs
275ml Little Island chocolate coconut milk
60ml cream
50g caster sugar
½ lemon, zested
6 eggs, beaten
freshly grated nutmeg
icing sugar to serve if desired
coconut yoghurt to serve if desired

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  1. Pre-heat the oven to 180 degrees celsius.
  2. Grease a 1.2 litre oblong or oval enamel baking dish with butter.
  3. Butter the hot cross bun halves. Arrange one layer of buttered hot cross buns over the base of the baking dish. Sprinkle with half the blueberries and cacao nibs.
  4. Cover with another layer of the hot cross buns and the remaining fruit and cacao nibs.
  5. In a large jug add the milk, cream, caster sugar, and lemon zest and whisk to combine.
  6. Add the eggs to the milk mixture and whisk to combine again.
  7. Pour the milk mixture over the hot cross bun slices. Press down the hot cross bun slices gently to help absorb the egg mixture, leave to soak for 10 mins.
  8. Sprinkle over some freshly grated nutmeg.
  9. Bake in the Pre-heated oven for 30-35 mins or until set.
  10. Serve in bowls dusted with icing sugar and a scoop of coconut yoghurt.