ام علي

Cut the croissants into small pieces, then toast them at 180°C for 10 minutes.

In a pot, add the milk, coconut, sugar, and evaporated milk, and heat on the stove until warmed.

Remove two cups of the milk mixture and add two cans of cream.

In a clay pot, add the croissants, rose water, and three-quarters of the nuts (reserve the rest for garnishing). Pour in all the milk, then add the milk with the cream. Finish by garnishing with pistachios, almonds, and cinnamon, and bake in the oven at 180°C until absorbed and thickened. Enjoy your meal!