Coconut muesli bars

1. Open the coconut by poking out the holes in 2 of the 3 eyes at the base of the nut. Collect the coconut water in a glass. Tap the coconut carefully all the way round with the hammer until the shell starts to crack. Break it open and cut the coconut meat away from the shell. If necessary, use a peeler to remove any traces of brown skin. Grate the coconut meat as possible with a grater or grind it in the food processor.
2. Place the honey in a saucepan and bring to the boil. Simmer gently on a low heat for 5 minutes.

Meanwhile, grind the figs, dates and pistachios in the food processor to create a crumble. Add the honey and half the coconut.

3. Line the base of a cake tin with baking paper. Spread the coconut mixture over it. Press down well, smooth the top and scatter with the rest of the coconut. Put in the fridge for about 30 minutes or until the bars have firmed up. Use the baking paper to remove the mixture from the cake tin. Slice into bars.