Step 1

Preheat oven to 350F.

Step 2

Slice the croissants in half equatorially and set aside on a small baking tray lined with parchment paper.

Step 3

In a small saucepan, combine ¼ C water with ¼ C granulated sugar.

Step 4

Bring to a simmer over low heat until the sugar is dissolved.

Step 5

Let it cool and lightly brush the insides of the croissants with simple syrup.

Step 6

In a bowl, combine butter, sugar, matcha, egg, vanilla extract, coconut extract, shredded coconut and almond flour.

Step 7

Give everything a mix with a fork.

Step 8

Divide the mixture onto the bottom half of each croissant.

Step 9

Add a piece of kirimochi on top of the matcha coconut frangipane. (You can heat the kirimochi in the microwave for 10-15 seconds to help it heat through and puff up).

Step 10

Replace the top half of the croissant and bake at 350°F/177°C for 20-25 minutes, until the mochi is soft and the croissants are crisp.

Step 11

Note: If the croissants are getting brown too quickly, cover the croissants with aluminum foil. (It's best to check at about 10 minutes into the bake).

Step 12

Remove from oven and let croissants cool completely.

Step 13

Dust croissants with matcha and powdered sugar.

Step 14

Combine the heavy cream, matcha and powdered sugar in a small bowl and whip with a whisk until firm.

Step 15

Pipe the cream on top of the cooled croissant and garnish with shredded coconut.

Step 16

Serve immediately.