1. In a shallow, medium size bowl, whisk together the eggs, coconut milk, vanilla, and cinnamon until combined. Dip the butterflied croissants (that is, slicing the croissant horizontally, without cutting all the way through, and opening it like a book) into the egg mixture, allowing each side to sit for 1-2 minutes in the egg mixture.
2. Heat a large skillet or griddle over medium heat and coat generously with butter. When the skillet is hot, cook the croissants in batches (do not overcrowd) until golden and crisp, 3 to 4 minutes per side.
3. Spoon 3-4 tbsp of the coconut ricotta filling, a few whole raspberries and some coconut chips onto one side of the butterflied croissant French toast, fold the other half over top - making a croissant sandwich. Drizzle with honey chamomile syrup and dot with additional raspberries and coconut chips. Serve and enjoy!

HONEY CHAMOMILE SYRUP

1. Combine honey and steeped chamomile tea in a small saucepan over medium heat. Simmer for 5-10 minutes until the syrup is thickened and reduced in volume by one third. Remove from heat and set aside until ready to use.

COCONUT RICOTTA FILLING

1. Put your mixing bowl in the freezer for 5-10 minutes. When you are ready to make the filling, remove the mixing bowl from the freezer. Then carefully remove the can of coconut cream from the refrigerator without shaking or tipping it. Remove the top of the can, then use a spoon to carefully spoon out the thick layer of coconut cream that should have separated to the top of the can, and transfer it to your chilled mixing bowl. (You will not use the layer of coconut water that has settled to the bottom of the can.)
2. Using a whisk attachment, beat the coconut cream on medium speed for 2-4 minutes, or until the cream becomes light and fluffy and small peaks form. Add in the honey chamomile syrup and vanilla extract, and beat until incorporated.
3. In a small bowl, mash half the raspberries, fold into the coconut whipped cream, along with the ricotta.