Tear the croissant into pieces and arrange into a baking dish.
Mix together the coconut, cashew nuts, raisins and cinnamon in a bowl and sprinkle over the croissant.
Place the milk, thick cream and honey in a saucepan and bring to a gentle boil while stirring, then pour over the croissants.
Spread the whipped cream on top and bake in a preheated oven at 220°C for 20 minutes until the top is a nice golden brown.
Sprinkle the almond and pistachio flakes on top for garnish.