Preheat the oven to 200°C (Gas mark 6/400°F).

Warm the coconut oil by microwaving at 15 second intervals in a small microwave safe bowl until completely melted. Add the honey and stir to combine.

Weigh out the oats and desiccated coconut into a large bowl, add the coconut oil and honey mixture and stir until the oat mixture is coated and starting to clump together.

Tip the mixture into a roasting tin or baking tray and spread out over in one even layer.  If you’re doubling up the recipe, you’ll need to use two tins or trays.

Bake for 15 minutes, shaking half way through.  Take out of the oven and leave to cool.

Whilst the oats are cooling, weigh out the dried mango pieces, dried pineapple pieces and flaked coconut. If your dried fruit pieces are fairly chunky, cut them into smaller pieces - I cut mine into quarters.

Once the oats are cool, mix in the mango, pineapple and flaked coconut.

Store in an airtight jar or container.