Twice Baked Coconut Pineapple Mango with pecans
We take our buttery flaky plain croissants, split them open and then fill them with coconut frangipane, pineapple curd, sliced fresh mango, and ground pecans. It is then topped with more coconut frangipane and pecans and baked again. They are heavily dusted with confectioner’s sugar after cooling and therefore have a very snowy appearance. These are truly a treat. They are rich, but also bright, fruity, and aromatic.
wheat flour, water, sugar, milk powder, butter, salt, yeast, egg, coconut flour, pecans, pineapple juice, mangos, coconut extract, confectioner's sugar.