Directions:
- Grease the bottom and sides of a 13-in. x 9-in. baking dish with softened butter. Arrange croissant bottoms in the dish; sprinkle with half of the apricots and coconut. Layer with croissant tops and remaining apricots and coconut.
- In a large saucepan, combine cream of coconut and milk. Cook over medium heat until bubbles form around sides of pan. Whisk a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Remove from the heat and stir in vanilla.
- Slowly ladle egg mixture over coconut. Let stand for 10-15 minutes or until croissants are softened.
- Cover and bake at 350° for 30 minutes. Uncover; sprinkle with nuts. Bake 5-10 minutes longer or until a knife comes out clean. Serve warm. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.95 Kcal (1792 kJ) | ||
| Calories from fat | 186.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.77g | 32% | |
|---|---|---|---|
| Cholesterol | 75.32mg | 25% | |
| Sodium | 207.8mg | 9% | |
| Potassium | 258.41mg | 5% | |
| Total Carbs | 54.3g | 18% | |
| Sugars | 30.21g | 121% | |
| Dietary Fiber | 2.75g | 11% | |
| Protein | 7.92g | 16% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 1.3mg | 7% | |
| Calcium | 68.9mg | 7% | |
| Amount Per 100 g | |||
| Calories | 261.11 Kcal (1093 kJ) | ||
| Calories from fat | 114.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.67g | 32% | |
|---|---|---|---|
| Cholesterol | 45.95mg | 25% | |
| Sodium | 126.79mg | 9% | |
| Potassium | 157.67mg | 5% | |
| Total Carbs | 33.13g | 18% | |
| Sugars | 18.43g | 121% | |
| Dietary Fiber | 1.68g | 11% | |
| Protein | 4.83g | 16% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.8mg | 7% | |
| Calcium | 42mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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