Ingredients
Method
Spray a 20cm non-stick loose-base round cake pan with oil.
Spread coconut and pistachios over base of prepared pan. Spoon over maple syrup, stir to combine.
Place pan into 7-litre air fryer. Air-fry on 160°C for 5 mins, stirring every 2 mins until golden. Transfer to a wire rack. Set aside to cool.
Meanwhile, spilt the croissants down the centre. Spoon 1 heaped tablespoon of the custard into centre of each croissant. Thickly slice 6 strawberries. Reserve remaining for serving. Fill croissants with sliced strawberries and some of the blueberries.
Spray air fryer basket with oil. Arrange croissants in basket. Lightly spray with oil. Air-fry on 160°C for 8-9 mins until croissants are crisp.
Serve croissants topped with coconut mixture and remaining berries. Dust with icing sugar.
