2) Cut croissant into 3-cm cubes and spread along the bottom of a 23 by 33-cm baking pan. Mix eggs, evaporated milk, coconut milk, and sugar; add water until it has a custard texture. Pour custard mixture over bread cubes.
3) Top with desiccated coconut and macadamia nuts. Bake for 1 1/2 to 2 hours.