Preheat the oven to 180°C.
In a large pot, heat the milk and cream over medium heat.
Add sugar and keep stirring until dissolved. Bring to a boil.
Shred the croissants and place them in a big bowl. Add the almonds, pistachios, coconut, raisins and icing sugar. Mix to combine.
Fill small oven-proof cups with the croissant-nut mixture.
Pour the cream in each cup until the croissant-nut mixture is completely covered.
Bake in the preheated oven for 20 minutes or until golden.