Grease two 9x13” pans. Make two rows of six croissants in each pan.

 In a large bowl, mix the eggs, pina colada mix, 1 cup of the toasted coconut, crushed pineapple and juice, rum and milk.

 Using a ladle, pour the egg mixture over and in between the croissants in each pan. 

 Dot the tops of the croissants with butter, and sprinkle with the remaining coconut.  Cover with aluminum foil.  Refrigerate for 8 hours or overnight.

Pre-heat oven to 400 degrees F. Put both pans, on separate racks in oven.

  Bake for 2 hours, rotating pans once half way through.   Check for doneness after 1 ½ hours. Let sit for 5 minutes before cutting into slices. 

 Serves: 20-28