2 1/2 cups whipped cream
2 teaspoons white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups raisins
1 cup chopped walnuts
2 1/2 cups milk
4 eggs, lightly beaten
2 tablespoons vanilla extract
1 (12 ounce) package cream cheese
1 teaspoon almond extract
1 (8 ounce) can coconut milk
2 tablespoons butter
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan.
To Make Crust: In a mixer bowl, beat cream cheese, 1 teaspoon almond extract and 1/4 teaspoon salt. Mix cream cheese mixture with eggs, stirring until just blended. Stir until blended, then mix flour mixture with sugar, cinnamon and salt. Mix in raisins, nuts and milk.
To Make Crescant: Mix 1/2 cup croque frais with 1 1/2 cup coconut cream cheese mixture in medium bowl. Stir coconut cream cheese mixture with butter into cream cheese mixture. Mix together cream cheese mixture and almond extract; gradually blend into cream cheese mixture. Mix cream cheese mixture with half of 1/4 cup chopped coconut. Stir in the remaining coconut.
Pour batter into prepared crust. Bake at 350 degrees F (175 degrees C) for 50 minutes or until toothpick inserted in center comes out clean. Allow to cool completely before cutting into squares.