• Preheat oven to 375 or according to package directions.
• Bake the puff pastry shells in the oven until golden. If using croissants, cut it into small bite sized pieces and arrange onto sheet pan and bake at 350 until golden and crunchy. Remove from oven and break the puff pastry shells into smaller pieces. *If using palmiers, these do not need to baked as they are already crunchy.
  
• Combine the condensed milk and coconut milk and stir.
• Combine 1/3 of chopped nuts, 1 tbsp cinnamon, raisins, and coconut and mix.
  
• Layer pieces of broken puff pastry, croissant, or palmiers onto bottom of dish.
• Sprinkle the nut, coconut, raisin mixture as the next layer.
• Layer the top with the remainder of broken puff pastry.
• Pour the milk mixture all over the dish, allowing even distribution.
• Pour the heavy cream next.
• Sprinkle the top with remaining nut mixture.

For the brown butter sugar mixture

• Melt the butter in a small saucepan over medium heat. Allow it to simmer for about 2 minutes, being careful not to burn.
• Stir in the flour to form a golden paste.
• Add the cinnamon, brown sugar or honey, along with 2 tbsp of water. Simmer for 30 seconds more and remove from heat.
• Pour golden mixture over the assembled dish, making sure to coat all the nuts.
  
• Bake in preheated oven at 350 (f) for 15-20 minutes until bubbly and the top is golden. Serve warm.