6 large croissants

6 eggs, beaten

1 can coconut milk

1 cup milk

2 tbsp maple syrup

1 tsp vanilla extract

½ tsp salt

zest of ½ lemon

½ Dole Tropical Gold pineapple, cut into bite size pieces (or a 432g can of Dole Pineapple pieces, drained)

To Serve

natural coconut yoghurt

coconut flakes

maple syrup

1. Preheat your oven to 180ºC and grease a medium sized baking dish with butter or oil. 
2. In a large bowl, whisk together the eggs, coconut milk, milk, maple syrup, vanilla extract, salt and lemon zest.
3. Cut the croissants in half and dip each one into the coconut custard mixture before arranging to cover the bottom of the baking dish.
4. Pour the remaining coconut custard over the croissants and place the pineapple pieces on top. 
5. Bake for 45-55 minutes or until the top is crisp and golden brown and the custard has set. If the top of the croissants brown too quickly, cover with foil to avoid burning. 
6. Cool for a few minutes. Serve warm topped with dollops of coconut yoghurt and coconut flakes. Drizzle with maple syrup if you wish. 

Tip: Save time and prepare this dish the night before. Pour the egg mixture over the croissants, top with pineapple and place in the fridge overnight. Pop it in the oven in the morning and enjoy.