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1
Preheat oven to 350.
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2
Whisk eggs and milk in pot over medium heat.
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3
Keep whisking until smooth and just barely starts to thicken.
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4
Add white sugar.
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5
Very important to keep whisking the whole time so it doesn't get lumpy/stick to pan as much/eggs won't curdle.
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6
Keep going until its just about to custard consistency.
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7
Remove from heat.
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8
Stir another minute or so.
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9
Add in vanilla and baking soda.
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10
Add in coconut flakes and stir until well combined.
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11
Grease a muffin pan.
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12
Take crescent rolls and fold and mold so the long edge has been cut in half and it looks like a kite/diamond.
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13
Put these in the muffin pan with the edges hanging out a bit.
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14
Spoon coconut custard into the muffin rolls and pinch them closed.
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15
Add brown sugar to the top.
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16
Actually this part is really good, just add as much brown sugar as u can get on the dough.
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17
You can even put it on the sides or bottom.
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18
Bake about 20 minutes.
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19
I followed the heating instructions on the crescent rolls and then added another 5-8 minutes (I think anyway.
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20
I don't really remember I was drunk.
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21
Just keep an eye on it).
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22
Take them out when they are slightly browned.
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23
You can eat them this this but they sort of taste like custard sandwiches which is weird.
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24
Let them cool.
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25
Put them in a plastic bag and seal it up over night.
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26
The bread will absorb some of the custard stuff and the brown sugar will turn into more of a syrup.
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27
They taste like coconut cream filled muffins in the morning!
