- Egg free
- High in protein
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
Delight in the tropical twist of coconut-infused hot cross buns, sandwiching luscious raspberry filling, creating a heavenly fusion of flavours in every bite.
- Makes9
- Cook time5 minutes
- Prep time25 minutes, + 5 mins soaking & 6 hours 20 mins chilling time
Ingredients
- 9 Coles Hot Cross Buns, split
- 1/2 cup (160g) raspberry jam
- 3 tsp gelatine powder
- 270ml can coconut cream, chilled
- 500g cream cheese, softened
- 320g can Coles Nature’s Kitchen Sweetened Coconut Condensed Milk
- 1 tsp desiccated coconut
- 9 Arnott’s Iced VoVo biscuits
Icing
- 1 cup (160g) icing sugar mixture
- 1 tbs milk, warmed
- 5g butter, softened
- Red liquid food colouring
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Line a 20cm square cake pan with plastic wrap, allowing the sides to overhang. Spread 2 tbs jam over the cut sides of the bun bases and arrange, cut-sides up, in the base of the prepared pan.
Step 2
Place 1/4 cup (60ml) water in a heatproof jug. Sprinkle with the gelatine and whisk with a fork to combine. Set aside for 1 min to soak. Microwave on high for 20 secs. Whisk until the gelatine dissolves.
Step 3
Use an electric mixer to whisk the coconut cream, cream cheese and coconut condensed milk in a large bowl until the mixture is smooth and well combined. With the motor running, gradually add the gelatine mixture in a thin, steady stream, whisking until well combined.
Step 4
Spoon the coconut mixture evenly over the bun bases. Top with half the remaining jam and swirl with a skewer to marble. Place in the fridge for 20 mins or until the coconut-jam mixture is just firm.
Step 5
Spread the cut sides of the bun tops with the remaining jam. Arrange the bun tops, cut-side down, over the coconut-jam mixture. Return to the fridge for 6 hours or overnight or until set.
Step 6
To make the icing, combine the icing sugar, milk and butter in a small bowl. Add a few drops of red food colouring to tint the icing pink and stir to combine.
Step 7
Spread the icing evenly over the bun tops and sprinkle with the coconut. Top with the biscuits and cut into pieces. Serve immediately.
Recipe tip
COOK. STORE. SAVE.
Use it up: For a treat that’s sure to please, whip up our Retro Aussie Rocky Road with the leftover biscuits. Get the recipe at coles.com.au/retrorockyroad.
Ingredient tip: You can use Coles Traditional or Fruit Free Hot Cross Buns.
Coconut and raspberry hot cross bun sandwiches
- Makes9
- Cook time5 minutes
- Prep time25 minutes, + 5 mins soaking & 6 hours 20 mins chilling time
Ingredients
- 9 Coles Hot Cross Buns, split
- 1/2 cup (160g) raspberry jam
- 3 tsp gelatine powder
- 270ml can coconut cream, chilled
- 500g cream cheese, softened
- 320g can Coles Nature’s Kitchen Sweetened Coconut Condensed Milk
- 1 tsp desiccated coconut
- 9 Arnott’s Iced VoVo biscuits
Icing
- 1 cup (160g) icing sugar mixture
- 1 tbs milk, warmed
- 5g butter, softened
- Red liquid food colouring
Description
Delight in the tropical twist of coconut-infused hot cross buns, sandwiching luscious raspberry filling, creating a heavenly fusion of flavours in every bite.
Method
Step 1
Line a 20cm square cake pan with plastic wrap, allowing the sides to overhang. Spread 2 tbs jam over the cut sides of the bun bases and arrange, cut-sides up, in the base of the prepared pan.
Step 2
Place 1/4 cup (60ml) water in a heatproof jug. Sprinkle with the gelatine and whisk with a fork to combine. Set aside for 1 min to soak. Microwave on high for 20 secs. Whisk until the gelatine dissolves.
Step 3
Use an electric mixer to whisk the coconut cream, cream cheese and coconut condensed milk in a large bowl until the mixture is smooth and well combined. With the motor running, gradually add the gelatine mixture in a thin, steady stream, whisking until well combined.
Step 4
Spoon the coconut mixture evenly over the bun bases. Top with half the remaining jam and swirl with a skewer to marble. Place in the fridge for 20 mins or until the coconut-jam mixture is just firm.
Step 5
Spread the cut sides of the bun tops with the remaining jam. Arrange the bun tops, cut-side down, over the coconut-jam mixture. Return to the fridge for 6 hours or overnight or until set.
Step 6
To make the icing, combine the icing sugar, milk and butter in a small bowl. Add a few drops of red food colouring to tint the icing pink and stir to combine.
Step 7
Spread the icing evenly over the bun tops and sprinkle with the coconut. Top with the biscuits and cut into pieces. Serve immediately.