Step 1

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above long sides.

Step 2

Place coconut milk, honey, sugar and butter in a small saucepan. Cook over medium heat until butter is melted. Bring to the boil. Reduce heat. Simmer for 3 to 4 minutes or until mixture reduces and thickens slightly.

Step 3

Meanwhile, combine shredded coconut, puffed rice, Weet-Bix, apricot, mango, apple and pineapple in a bowl. Make a well in the centre. Add hot honey mixture. Stir well to combine. Press mixture into prepared pan. Sprinkle with cranberries, pressing lightly into slice to secure. Refrigerate overnight until firm and set. Cut into squares. Serve.