Cocoa Crunch Croissant

Preparation

1. Preheat the oven to 360°F, and place the frozen pastry onto a parchment paper-lined baking tray. Bake for 18 – 20 minutes. Let cool thoroughly before proceeding.
2. Transfer the coconut custard into a piping bag with a filling tip.
3. Fill the croissant from both ends. Add a drizzle of the white frosting and then a drizzle of the cocoa frosting. Sprinkle on the cocoa crunch cereal and toasted coconut flakes to finish.

Coconut Custard Filling

1. Add ⅓ of your hot milk to the egg mixture and whisk to combine. Don't add all the milk, or you could curdle the eggs.
   
2. Pour coconut milk, vanilla paste, and coconut extract into a saucepan and bring to a simmer over medium-high heat, whisking.
3. Whisk the yolks, sugar, milk, and cornstarch together in a large bowl.
4. Slowly whisk the rest of the warm milk into the egg mixture, then return the mixture to the pot over medium heat and bring to a simmer, whisking constantly until thickened.