Banana Coconut Cream Croissant Cannolis

Heat oven to 375 degrees F. Line the bottom of a baking sheet pan evenly with a large sheet of parchment paper; set aside. In a medium bowl, beat vanilla pudding and 1 1/2 cups half-and-half, with an electric mixer, for 2 to 3 minutes, starting on low speed and increasing to high speed as pudding mixture thickens. Cover bowl with lid or plastic wrap and place in the refrigerator for 5 minutes, or until pudding is set

Meanwhile, spread 1/4 cup coconut evenly on half of the prepared sheet pan. Spread macadamia nuts evenly over the opposite half side of the prepared sheet pan. Place in oven for 5 minutes, or until coconut and macadamia nuts are toasted and coconut is lightly browned. Place over a wire rack for 5 minutes, or until cooled. Place croissant rolls onto a large cutting board and cut each croissant , starting with the thick side, cutting in half lengthwise to almost the end, but leaving roll attached 1-inch from the end, creating a pocket cavity in each roll. In a small bowl, place one of the bananas and using a fork or spoon mash well. In an additional small bowl, cut the remaining 3 bananas into 1/4-inch slices and sprinkle over sliced bananas with lemon juice and toss to combine; set aside.

Prepare cream filling. In a large bowl, beat mascarpone cheese, mashed banana and 1/2 cup powdered sugar, with an electric mixer, over medium-high speed, for 1 to 2 minutes, or until blended and smooth. Add 1 cup pudding mixture and remaining 1/2 cup coconut, and beat an additional 1 to 2 minutes longer, over medium speed, beating until filling is blended and creamy. * With remaining pudding mixture cover with lid or plastic wrap, place in refrigerator to keep chilled and store for another time to use or discard.

Prepare icing. In a small bowl, add remaining 1 1/2 cups powdered sugar, 3 tablespoons half-and-half and coconut flavored extract or vanilla extract and whisk together until blended and smooth.

Prepare and assemble banana coconut cream croissant cannolis. Place 4 to 5 banana slices evenly in the bottom inside cavity of each croissant roll. Pipe or spoon even amounts cream filling over top of banana slices inside cavity of each croissant roll . Spoon and spread even amounts of icing over tops of each filled croissant roll and sprinkle even amounts of toasted coconut and macadamia nuts over icing. Recipe yields 8 servings. 'Serve and enjoy. Keep any leftovers stored in refrigerator to chill.